Starting with this post, I will include posts each week about cooking with seasonal and local (if possible) ingredients.
When buying produce in season, you are not only getting fruits and vegetables at their peak of flavor, you are also getting the best price! Try incorporating a few of the “in season” produce items in your market into your weekly menu. Below is a dinner we had last week that made use of what is in season where I live: asparagus and tuna. February and March are good months for catching tuna in the Gulf of Mexico. I also made this tuna steak work for two meals. Earlier in the week, I grilled a tuna steak and we ate about 2/3 of the tuna steak and I saved 1/3 to make the tuna cakes in the recipe below. Asparagus are at their peak right now and prices are quite reasonable, so they are on our dinner table each week.
Oven Baked Asparagus
- 1 bunch fresh asparagus
- 3 tablespoons extra virgin olive oil
- Juice of one lemon
- Salt and pepper to taste
- 3 tablespoons freshly grated Parmesan cheese
Preheat the oven to 400 degrees F.
Wash and trim the woody stems from the asparagus spears. Place them in a baking dish large enough so that they lay in a single layer. Add the olive oil, lemon juice and salt and pepper to taste. Mix well and spread them back into a single layer.
Bake for 15 minutes. Remove the dish from the oven and sprinkle with the grated cheese.
Serve with Remoulade sauce on the side, if desired. Recipe below.
- 4 oz cooked (leftover grilled) tuna
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons low-fat mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire Sauce
- Salt and pepper to taste
- 1/2 teaspoons Old Bay Seafood seasoning
- Panko bread crumbs
- 2 tablespoons olive oil
Shred the tuna into a medium bowl. Add all of the other ingredients, except the Panko crumbs and oil and mix very well.
Sprinkle a coating of Panko crumbs on a sheet of wax paper. Divide the tuna mixture into 4 equal portions and shape into patties.
Press the panko crumbs into the tuna cakes as you form the patties. Refrigerate the tuna cakes for a few hours before cooking. They will hold together better during cooking.
Heat 2 tablespoons of olive oil in a medium skillet over medium high heat. Add the patties to the pan and, cook for 3-4 minutes until golden brown, then turn them over and cook for another 3-4 minutes.
Light Remoulade Sauce
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup low-fat plain yogurt
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon Dijon mustard
- 1 tablespoon capers, drained and chopped
- 1 teaspoon cider vinegar
- 1 teaspoon sweet relish
- 1/4 teaspoon hot sauce
Combine all the ingredients in a small serving bowl. Cover and refrigerate until serving time.
March 21, 2016 at 7:56 am
I especially like your tuna cakes recipe. I have had terrible experiences with tuna burgers in the past, and will attempt these cakes in an effort to redeem my tuna skills. Thank you for sharing, both recipes look absolutely delicious. Nice and Spring-like! 🙂
March 21, 2016 at 8:00 am
I think you may like these – light – not dense like a burger. I also like using fresh cooked tuna and not canned; has a different taste. Anyway thank you so much for your comment.
March 21, 2016 at 8:05 am
Yes I have never used fresh tuna, thanks for the suggestion, will definitely give it a try! 🙂
March 21, 2016 at 7:58 am
Easy to capture our attention with these creative and lick the screen good recipes!
March 21, 2016 at 10:50 am
I am also intrigued with the tuna cake recipe. I make salmon croquettes with canned salmon but will buy some fresh tuna just to make these. They look very delicious! N.
March 21, 2016 at 10:52 am
So glad this is an inspiration. We love the taste of the tuna.
Amanda | What's Cooking
March 21, 2016 at 1:02 pm
I love that you’re doing this! It’s not always obvious what’s in season if you don’t have access to a local market. These tuna cakes look amazing. I also love asparagus season. I only realized that fish too have a season when I started blogging. Great idea, Jovina. You do keep this space very inspired!
March 21, 2016 at 1:25 pm
Thanks so much Amanda. I am a believer in buying foods in season for all the best reasons and so glad you agree.
Marisa Franca @ All Our Way
March 21, 2016 at 2:28 pm
Do you think that Italian food tastes so good because they use the freshest ingredients possible? I always try to look and see what is in season and then try to make recipes that compliment the ingredients. Great recipes, Jovina!! Have a great evening!
March 21, 2016 at 3:54 pm
Definitely I agree – simple preparations and the freshest ingredients make the best tasting food.
March 21, 2016 at 2:58 pm
MoreYUMMIES from Jovina!
March 21, 2016 at 4:05 pm
This sounds like a lovely meal. I have the thought every spring to begin buying the produce only from a farm market but don’t always make the trip. I am hoping I will try harder this year. I have not had much success cooking asparagus so I will save this recipe of yours to give a try.
March 21, 2016 at 4:09 pm
Fresh from the farmers’ market is best if you can do it. Is important not to cook asparagus too long – 12-15 minutes at the most, otherwise they are mushy. I never boil them either. This is my favorite way. Hope you like it also.
March 21, 2016 at 4:18 pm
That sounds nice.
You are in a much warmer place than we are. Asparagus season here is in May. Leaves me time for planning ahead 😉
March 21, 2016 at 5:23 pm
Yes I am in a warm climate. so produce is a few months ahead of other areas. Of course, come late July and early August it is too hot to grow many crops here and we have to wait for cooler weather. Thanks for saving the recipes for when the season is in your area.
March 21, 2016 at 5:35 pm
I’ve seen so many delicious asparagus recipes. Is spring really here? I sure hope so! New York weather keeps yo-yo-ing. Love how you prepared the tuna too!
March 21, 2016 at 6:29 pm
Thank you Mary Frances – hope it warms up for you soon. Asparagus is a great vegetable that works in so many recipes.
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