Market Recipe/ A Tuna Sandwich... Done Right

Market Recipe
Ingredient/ 1 Jar of Olive Tapenade 
Recipe/ A Tuna Sandwich... Done Right
Dietary Consideration/ Dairy Free, Low Fat, High Protein (and tasty!)

I know what you are thinking... "A TUNA SANDWICH?" and while yes I am pretty sure most of you make a killer tuna sandwich, or know someone who does... regardless, this post had to be done. Yesterday we spent the entire day out biking on an empty stomach... needless to say... I WAS HUNGRY! In our desperate stouper we grabbed a tuna sandwich from the closest sandwich shop we could find. I will spare you the gory details, but to sum it up... it was 4pm, it was the first thing I put in my stomach all day... and I only ate half... and that was a stretch. eeek. We spent the rest of the day making up for the disaster that was that sandwich. Earlier in the week I was at the indoor market at the Namal in Tel Aviv where I found a small stand that made all of their own olive oil, spreads, tapenades and cured olives. Long story short I stocked up and now have a mouthful of sandwich that most definitely erases yesterday's fishy memory. See recipe below!

A Tuna Sandwich Done Right
Makes 2 servings

Ingredients/
1 tablespoons extra-virgin olive oil
1/2 tablespoons white-wine vinegar
Coarse salt and ground pepper
1 can water-packed tuna
1/4 tomato
1/4 small red onion
BREAD OF YOUR CHOICE (I used left over foccacia that I made a day earlier recipe here)
3 tablespoons jarred olive tapenade
1/4 cup fresh oregano or basil leaves
2 hard-cooked large eggs

Directions/
In a medium bowl, whisk together olive oil, white-wine vinegar; season with coarse salt and ground pepper; toss with tuna and red onion. Cut bread of your choosing in half horizontally; remove most of soft interior bread. Spread 3 tablespoons jarred olive tapenade on bottom half. Top with 1 cup packed fresh oregano or basil leaves, then 1 hard-cooked large eggs sliced; season with salt and pepper. Top with tuna, then sliced tomatoes and close sandwich. Bite... Chew... Swallow and enjoy sandwich bliss.

Who Says Cheeseless Pizza Isn't Good!?

Anyone who knows me... (or pays attention - my Dad never remembers!) knows that I am allergic to dairy, which would explain all of the dietary restrictions that I cater to*. So I cover my pizzas with veggies, herbs and eggs, and with the right combo I don't even miss the cheese. I had some friends over the other day in the midst of my bread phase so I made a herb and olive oil filled whole wheat pizza dough (see below for the recipe), then covered it with Greek marinated olives, roasted red peppers, garlic, salt, pepper and 2 farm fresh eggs. Now I know a lot of you cringe at the thought of an egg on a pizza but until you try it you cannot say anything because it happens to be phenomenal! Truthfully, ANYTHING with a runny egg on it is fantastic! All the cool kids are doing it! If you would like to try it and some other great pizzas without the hassle of making them, try OTTO Pizzeria in NYC. The Mario Batalli hot spot on 8th street between 5th ave and University Place has some great pizza and pasta selections... covered with runny yolks :D One of my favorites - Enjoy!

*If you are curious about the allergy, I wasn't always allergic to dairy actually! I lived in Florence for 4 months and while I was there I ate my lifetime supply of dairy products! So much so that I gained a solid 60lbs. Anywhoo... when I returned to Boston and took off the stretchy pants I wore for the past 4 months- I realized that NOTHING ELSE FIT ME! I immediately went on a diet and cut out meats and high fat dairy. I lost the weight pretty fast but when I tried to go back to dairy my body completely rejected it... and here I am today LOVING CHEESE-LESS PIZZA! But truth be told I have eaten my fair share of dairy for a lifetime... AND THEN SOME!

No-Knead Pizza Dough
Adapted from Jim Lahey, BREAD
Makes four 12-inch pizza crusts

Ingredients/
1.5 cups bread flour, more for dusting
1.5 cups whole wheat  flour
¼ teaspoon instant yeast
2 teaspoons salt
1½ cups water
3 tablespoons of mixed herbs (fresh or dried)

Directions/
In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with a towel and let rest for 12 to 24 hours in a warm spot, about 70°.
Place the dough on a lightly floured work surface and lightly sprinkle the top with flour and semolina. Fold the dough over on itself once or twice, cover loosely with a towel and let rest for 15 minutes.
Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone. (450˚F for 12-15 minutes) NOTE: if using eggs, add them halfway through cooking so they stay runny)

Low-Fat Dairy Free Almond Biscotti

 
NO BUTTER OR OIL AND STILL TASTES DELICIOUS! Imagine that!?!?

try making them with the recipe below or click here to buy a delicious gift packaged dozen!

Low-Fat Dairy Free Almond Biscotti

Makes about 3 Dozen

3 eggs

1 cup sugar

1 teaspoon vanilla extract

3/4 teaspoon almond extract

3 cups whole wheat flour

1/2 cup chopped toasted almonds

1 teaspoon ground cinnamon

3/4 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350°F. Spray a baking sheet with PAM. Combine first 4 ingredients in bowl of a mixer fitted with paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Slowly add the dry ingredients to the egg mixture, beating until blended.

Turn dough out onto floured surface and gather together. Roll into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325°F.

Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling).

(Can be made ahead. Store airtight up to 1 week.)

NUTRITION FACTS: Per Cookie: calories, 78; total fat, 2 g; saturated fat, 0.5g; cholesterol, 27 mg