As the past year limited global exploration, you can still embark on culinary journeys and savor diverse flavors from around the world right from your own kitchen.
If you yearn to experience the tastes of Spain’s shores or the beaches of Greece, consider immersing yourself in the Mediterranean Diet. Esteemed chef Geoffrey Zakarian offers these suggestions to elevate your cooking and seamlessly integrate this renowned diet into your everyday meals.
Embrace Pantry Essentials. While the Mediterranean Diet varies, it thrives on vegetables, fruits, whole grains, nuts, seeds, olive oil, and seafood. By stocking your pantry with canned beans and fish, you can effortlessly incorporate these ingredients into your favorite dishes. Explore new horizons with delectable recipes like Yellowfin Tuna Pasta Salad with Arugula Pesto and Dates or Tuna Aioli Dip with Balsamic Drizzle, which infuse the Mediterranean essence into your dinner table.
Embrace Seafood. Increasing seafood consumption is a cornerstone of the Mediterranean Diet. Tuna salad stands as a proven dish to introduce fish into your diet. Opt for tuna preserved in extra-virgin olive oil for added nutritional value, reducing the need for excessive mayonnaise. Genova Premium Tuna is a prime choice, rich in protein and omega-3s, offering a true taste of the Mediterranean.
For more culinary inspiration, visit GenovaSeafood.com.
Tuna Aioli Dip with Balsamic Drizzle
Prep time: 15-20 minutes
Cook time: 10-15 minutes Servings: 4
6 ounces Genova Albacore Tuna in Olive Oil
1/4 cup balsamic vinegar 1 dried bay leaf 1 sprig fresh rosemary
1⁄3 cup mayonnaise
2 tablespoons capers, drained
2 anchovies 1/2 lemon, juice only (about 1 1/2 tablespoons)
raw vegetables, such as carrots, celery, cucumber spears, endive leaves, sliced fennel and bell pepper strips, for dipping
Drain tuna, reserving 2 tablespoons oil.
In small saucepan, combine balsamic vinegar, bay leaf, and rosemary sprig. Bring to boil and reduce until syrupy, about 1 tablespoon. Allow to cool slightly, then discard bay leaf and rosemary sprig. Blend tuna and reserved oil, mayonnaise, capers, anchovies, and lemon juice in a blender or food processor until smooth. Transfer to a flat serving bowl. Drizzle with balsamic syrup. Serve alongside raw vegetables.
Yellowfin Tuna Pasta Salad with Arugula Pesto and Dates
Prep time: 20-30 minutes
Cook time: 20-25 minutes Servings: 4
2 cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil, drained
1/2 cup pine nuts
4 cups arugula 1 garlic clove
2 tablespoons butter (optional)
1 cup grated Parmigiano-Reggiano, plus additional for garnish (optional)
2 lemons, zest only (optional)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
8 ounces whole-wheat orecchiette
1/2 cup jarred sun-dried tomatoes in oil, chopped
1/2 cup dates, pitted and quartered
1/4 cup kalamata olives, pitted and chopped
1/4 cup dill, chopped (optional)
1/4 cup parsley, chopped (optional)
Preheat oven to 325 F. Toast pine nuts on a sheet tray for 8-12 minutes, or until golden. Set aside to cool. Bring a large pot of salted water to boil. Prepare an ice water bath by filling a large bowl with cold water and ice. Stir arugula into boiling water and cook until bright green and tender, about 30 seconds. Drain arugula, immediately shock in ice water, and set aside to drain fully; cover with a towel. In a blender or food processor, combine arugula, garlic, pine nuts, butter (if desired), Parmigiano-Reggiano, lemon zest (if desired), salt, and pepper. Puree on high, adding olive oil to achieve your desired thickness. Place pesto in a bowl and tightly cover to prevent discoloration. Bring a large pot of salted water to boil. Add pasta and return to a boil, stirring occasionally. Taste pasta for doneness 2 minutes prior to package instructions. Once cooked, drain and transfer to a large bowl. Do not rinse. Gently add pesto to pasta until evenly distributed. Fold in tuna, sun-dried tomatoes, dates, and olives.
Divide among shallow bowls and garnish with additional Parmigiano-Reggiano, dill, and parsley, if desired.
