Tag Archives: yogurt

A Pasta Salad for Tuna Lovers

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A pasta for tuna salad lovers, this recipe combines elements of a classic deli-style tuna salad with pasta, peas and fresh green herbs. Besides dinner, it makes for a hearty picnic side dish or lunch, and keeps well in the refrigerator for several days, making it ideal for start-of-the-week meal prep.

The tangy Greek yogurt dressing, flavored with lemon juice, mustard and garlic, comes together right in the serving bowl with the chopped celery and red onion that add crunch and color. Any small pasta shape works well here; just be sure to run the cooked pasta under cold water to cool it down before tossing with the dressing.

A few changes we made included reducing the amount of pasta from one pound down to 12 ounces; and increasing the quantity of tuna up to three 5-ounce jars. As a main you’ll get get 4 to 6 servings. As a side dish, at least double that.

The Hubs Hack: Shred a peeled carrot and add some diced radish for more color and nutrition. He even thinks mashing in an anchovy would provide some nice umami flavor. (I’m fine w/o the anchovy.)

A Pasta Salad for Tuna Lovers

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • Kosher salt (such as Diamond Crystal) and black pepper
  • 12 oz. short pasta, such as small shells, orecchiette or elbow macaroni 
  • ½ cup mayonnaise
  • ½ cup plain Greek yogurt (at least 2 percent fat)
  • 2 Tbsp. freshly squeezed lemon juice
  • 1 tsp. Dijon mustard 
  • ½ tsp. garlic powder
  • 3 (5-oz.) cans or jarred tuna, drained
  • 1 cup frozen peas, thawed
  • 1 cup small-diced celery (1 to 2 celery ribs)
  • ½ cup chopped red onion
  • ¼ cup finely chopped fresh dill or parsley, plus more for serving

Directions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the directions on the package, then drain and rinse under cold running water. Drain well.
  2. Meanwhile, in a large bowl, whisk together the mayonnaise, yogurt, lemon juice, mustard, garlic powder, 1 teaspoon salt and ½ teaspoon pepper. Add the cooled, drained pasta and toss well.
  3. Add the tuna, peas, celery, red onion and dill and toss again.
  4. Add more salt and pepper to taste, garnish with additional fresh dill and serve. Tuna pasta salad will keep for up to 3 days, covered and refrigerated.

http://www.lynnandruss.com

Adapted from a recipe by Lidey Heuck for NYTimes Cooking

Grilled Tandoori Lamb with Cilantro Chutney

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Here, ‘tandoori’ refers to the yogurt-based, aromatically spiced marinade that can be used on grilled, broiled, or baked meat. You can adjust the spices to your own personal preferences. Serve with flatbread or rice and cilantro chutney (recipe below).

It becomes an easy weeknight meal if you prep the lamb in the marinade the night before.

As a side, you may want to pair the lamb with steamed rice, red onion slices, and or grape tomatoes for a pop of color. Since fresh corn was available, we opted for that as our starch. Although optional, the cilantro chutney also adds additional color and a welcome fresh, citrusy taste.

Grilled Tandoori Lamb with Cilantro Chutney

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 cup plain yogurt
  • ½ cup lemon juice
  • ¼ cup finely minced onion
  • 2 cloves crushed garlic
  • 1 Tbsp. freshly grated ginger
  • 2 tsp. garam masala
  • 2 tsp. paprika
  • 1 tsp. ground cumin
  • ½ tsp. turmeric powder
  • ½ tsp. cayenne pepper
  • 2 lbs. boneless lamb shoulder, cut into 2 inch pieces
  • 2 tsp. kosher salt, divided
  • 1 Tbsp. vegetable oil
  • ½ cup chopped cilantro
  • 4 small fresh lemon wedges

Directions

  1. Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.
  2. Toss lamb and salt into marinade; mix until lamb pieces are coated evenly. Cover mixture with plastic wrap and refrigerate overnight, or at least 4 hours.
  3. Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.
  4. Preheat grill for medium heat and lightly oil the grate.
  5. Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.
  6. Garnish with red onions, lemon wedges, and chopped cilantro as desired.

http://www.lynnandruss.com

Recipe courtesy of allrecipes.com

Spicy Cilantro Chutney

Spicy Cilantro Chutney

  • Servings: 2 cups
  • Difficulty: easy
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Ingredients

  • 1 bunch cilantro (about 2 cups), thick stems removed
  • 1 jalapeño, seeded, coarsely chopped
  • 1 garlic clove, smashed
  • 1 tablespoon fresh lime juice
  • 1 tablespoon vegetable oil
  • Kosher salt

Directions

Pulse cilantro, jalapeño, garlic, lime juice, and oil in a food processor until very finely chopped; season with salt. Chutney can be made 2 days ahead.

http://www.lynnandruss.com

Recipe courtesy of Bon Apétit