Kung Pao Tuna Salad

We do not eat fish very often at our place.

Tate pretty much hates everything about it.

I like tuna, but aside from the occasional sandwich don't eat it very often.

But then I happened upon this recipe and I pretty much fell in love.

This is the perfect lunch!

Kung Pao Tuna Salad

Recipe modified from Chicken of the Sea

1 Tbsp. soy sauce

2 Tbsp. seasoned rice vinegar

2 Tbsp. Hoisin sauce

1/2 tsp. red pepper flakes

3 Tbsp. peanuts

1 Tbsp. chopped green bell pepper

1 Tbsp. chopped red bell pepper

1 1/2 Tbsp. chopped green onion

2 6oz. cans Chunk Light Tuna, drained

4-8 iceberg lettuce leaves

Whisk together soy sauce, vinegar, hoisin and red pepper flakes until well blended.

Stir in peanuts, bell peppers and onions.

Gently flake and fold in tuna; mix until ingredients are blended.

Chill until ready to serve.

Serve in lettuce cups.

Cream Cheese Raspberry Muffins

These are perfectly moist, sweet and delicious.

They would also be amazing with blueberries (or both).

Cream Cheese Raspberry Muffins

Recipe from Taste of Home

3oz. cream cheese, softened

2 Tbsp. butter, softened

1/2 c. sugar

1 egg

1 egg white

3 Tbsp. buttermilk

1/2 tsp. vanilla

3/4 c. flour

1/2 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3/4 c. raspberries

Cream cheese, butter and sugar until smooth.

Add egg and egg white; mix well.

Beat in buttermilk and vanilla.

Combine dry ingredients and add to creamed mixture, just until moistened.

Fold in raspberries.

Bake at 350 for 25-28 minutes.

Yield: 8 muffins

Barley Risotto

Risotto isn't just for rice... anymore.

If you've never tried (or liked) barley you need to make this recipe!

I guarantee you will love it!

This is a great side dish.

Barley Risotto

Recipe modified from Jake and Michelle

4 1/2 cups low-sodium beef or chicken broth (I did half of both)
1 tablespoon olive oil
1 small onion, chopped
3/4 cup uncooked pearl barley
1 large red pepper, chopped (I used green)
2 cups packed chopped kale, or other greens
1/4 cup grated Parmesan cheese
fresh ground black pepper

Bring broth to a boil in a saucepan.
Reduce heat to low and keep it hot.

Heat oil in large saucepan over medium high heat until shimmery.
Add onion and a small pinch of salt.
Cook, stirring occasionally until the onions are fully cooked; 6-8 minutes.
Add barley and cook for 1 minute.
Add 1 cup of broth and simmer, stirring occasionally, until it is almost completely absorbed.
Add more broth 1/4 cup at a time, stirring constantly at a simmer until each addition is absorbed before adding the next 1/4 cup.
After 20 minutes of this, add bell pepper and continue adding/stirring broth.
There should be about 30 minutes total cooking time.
When the last addition of broth goes in, add kale and simmer until it is cooked and the barley is tender.
Stir in cheese and black pepper.
Serve immediately.