Frugal Foodie Friday - Pantry Pasta with Tuna, Lemon and Breadcrumbs

From the kitchen of One Perfect Bite...I was lured into a local market this week by one of their 10 for $10 bargains. Tuna was on sale and I couldn't resist the opportunity to restock the pantry while prices were this low. I love the Italian oil-packed tuna, but I save it for special dishes and tend to rely on domestic varieties for everyday use. I usually keep a supply of the less expensive brands on hand for tuna melts and other more pedestrian entrees, but as I was unpacking my stash I realized the less expensive tuna would also be a wonderful source of protein for a frugal Friday meal. Pasta dishes can be terrific money savers, and if you don't have to watch carbs or calories, they are a wonderful way to feed a family on a limited food budget. Tonight's feature can be table ready in less than 30 minutes and it is nearly foolproof to make. Like many of these quick and inexpensive meals, it helps to have a rhythm as you work your way through the assembly steps. So, like all good cooks, you'll begin by preheating the oven and setting the water to boil. This will give you time to prepare and toast the breadcrumbs, which have a special function here. You'll want to keep them coarse because they add some texture to an otherwise one-note pasta. Be sure to save some pasta water to help sauce the noodles. This dish tends to be dry and you'll need the water to moisten and coat the noodles. The predominant flavors here will be provided by the lemon zest and slivered olives. Unfortunately, this dish does not age well, so make no more than you need for a single meal. I actually cut this recipe in half when there are just two of us at the table. This is a lovely family meal and I do hope you'll give it a try. I've also included a selection of other pasta dishes that would be perfect for a for a frugal Friday meal. First, let's see how tonight's feature is made. Here's the recipe.

Spaghetti with Tuna, Lemon and Bread Crumbs...from the kitchen of One Perfect Bite courtesy of Martha Stewart

Ingredients:
Coarse salt and ground pepper
2 slices whole-wheat sandwich bread
1 tablespoon plus 1 teaspoon olive oil
3/4 pound spaghetti
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
1/2 cup chopped fresh parsley
3 tablespoons slivered Kalamata olives
2 cans (6 ounces each) chunk light tuna in water, drained

Directions:
1) Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 teaspoon oil until coarse crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.
2) Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, parsley, olives, and 1 tablespoon oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs. Yield: 4 servings.









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Frugal Foodie Friday - Tuna Cakes

From the kitchen of One Perfect Bite...Most of you are too young to be familiar with the malady called the Walton Syndrome. While it is not a mental or physical problem, the syndrome is a state of mind that periodically afflicts those of us who followed the television series, The Waltons, back in the 1970's. The show centered on the lives of a large extended family who lived in rural Virginia during the Great Depression and World War II. The series focused on love of family and how family needs, as well as those of the larger community, were met in difficult times. The show, whose message focused on endurance and the common good, struck a chord with viewers who yearned for a simpler time and, for years, they faithfully followed the family as they overcame the obstacles placed in their way. That yearning was called the Walton Syndrome and those aspects of their lifestyle that emphasized harmonious communal living were considered to be a prescription for surviving difficult times. Now, I haven't thought about the Waltons in years, and it is a bit embarrassing to admit that a can of tuna fish is what seemed to spark my reverie. Tuna cakes disappeared from my table years ago, but I thought they'd make a wonderful feature for Frugal Foodie Friday. Canned tuna is still cheap and the cakes are simple to make. I stopped making them because I, quite simply, tired of them. They were a weekly feature in my mother's kitchen and the Silver Fox and I had then often in the early years of our marriage. Canned tuna is one of the items found in supplemental food boxes, so I thought these tuna cakes would make a great frugal Friday feature. The recipe is put together from taste memory and it is really easy to follow. The only point at which you might encounter trouble comes while the cakes are frying. If you attempt to turn the cakes before the bottom has crusted, they will fall apart on you. While that will not affect their flavor, it may affect your appetite. I like to serve these with Brazilian Tomato Rice which you can find, here. I do think the cakes need a sauce of some type. While tartar sauce is a nice accompaniment I prefer to serve the cakes with salsa, which I think is a better match for the cilantro in the recipe. If you are looking for something that is fast, easy and inexpensive to make I hope you'll give these tuna cakes a try. They are really nice. Here is the recipe.

Tuna Cakes...from the kitchen of One Perfect Bite

Ingredients:
2 cans (6-oz. each) tuna packed in water, drained
1/4 cup plain dried bread crumbs
1/3 cup chopped cilantro
2 tablespoon chopped chives or green onion tops
Juice and zest of one small lemon
2 tablespoons mayonnaise
Salt and pepper to taste
1 large egg, beaten
2 squirts of hot sauce (i.e. Texas Pete)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup prepared salsa

Directions:
1) Combine tuna, bread crumbs, cilantro, chives, lemon juice and zest, mayonnaise in a medium bowl Season to taste with salt and pepper (I used 1/2 teaspoon salt and 1/4 teaspoon pepper). Combine egg with hot sauce and add to tuna mixture, mixing gently until ingredients come together.
2) Form into six (1/3 cup each ) tuna cakes.
3) Heat oil and butter in a large non-stick skillet set over medium heat. When hot, add tuna cakes and cook until golden brown and crisp, about 2 minutes per side. Serve hot with salsa. Yield: 6 cakes to feed 3 people.







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Thai Tuna Salad

From the kitchen of One Perfect Bite...If you've had enough tuna salad to last several lifetimes, I'd like to propose you try this variation. The recipe is similar to one served in Thailand, but it requires no exotic ingredients and can be on the table in about 10 minutes. While standard tuna salads tend to cloy, this one awakens taste buds with the hot, sweet, sour and salty flavors we've come to associate with Thai food. I serve this beautiful salad in lettuce cups but it would also work well with pita bread or flour tortillas. Here's the recipe for a quick Lenten lunch or a simple go-to supper on those nights when you're too tired to cook.

Thai Tuna Salad...from the kitchen of One Perfect Bite, adapted from a recipe by Nancie McDermott

Ingredients:
2 (7-oz.) cans chunk tuna, drained
3 tablespoons Thai fish sauce
3 tablespoons fresh lime juice
1 tablespoon light brown sugar
2 tablespoons thinly sliced shallots or red onion
2 green onions thinly sliced crosswise
1 tablespoon minced fresh ginger
1 tablespoon coarsely chopped roasted, salted peanuts
1/2 to 1 teaspoon red pepper flakes
2 tablespoons chopped fresh cilantro + cilantro for garnish

Directions:
Combine tuna, fish sauce, lime juice, sugar, shallots, green onions, ginger, peanuts, pepper flakes and 2 tablespoons cilantro in a medium bowl. Toss gently to season tuna. Let stand for 10 to 15 minutes or chill for up to 2 days. Served chilled or at room temperature with lettuce leaves, pita bread or flour tortillas. Yield: 4 servings.

You might also enjoy these recipes:

Swedish West Coast Salad - One Perfect Bite
Margarita Shrimp Salad - One Perfect Bite
Camarones a la Mexicana - One Perfect Bite