KITCHEN MISADVENTURE SERIES – EGG N TUNA LETTUCE WRAP

The hubby arrived late last night from a short overnight trip to Baguio and, of course, aside from the usual strawberries and ube jam pasalubong, he brought home one of our family’s favourite vegetable – the lettuce. He brought home two kinds – the iceberg and the much healthier romaine...and so for dinner tonight I decided to make/add this egg-tuna salad with lettuce wrap. This dish is relatively easy to make and is just like your usual egg-tuna sandwich dressing with chopped white onions, chopped hardboiled eggs, tuna flakes (without the oil), mayonnaise, plain yogurt, some salt, pepper and sugar. Then, the hard white parts of the lettuce is cut off, washed and served with the egg-tuna mixture on the side. To eat or serve, the egg-tuna mixture is placed inside the lettuce, then the leaf is rolled much like pita bread and then entire thing is eaten like a burrito – a healthy one at that!

KITCHEN MISADVENTURE SERIES 5: TUNA IN MUSHROOM AND CREAM

KITCHEN MISADVENTURE SERIES 5: TUNA IN MUSHROOM AND CREAM Okay, okay I am truly very sorry…I know I have been quite remiss with posting lately, particularly with my kitchen misadventure series. It is not that I haven’t been cooking lately…I guess the food I have been cooking are just the regular ones and so I haven’t found the energy to post them at all! So this time around, I am posting quite a simple recipe that I did not actually get from any particular site. It is actually a dish similar to an old time fave – chicken a la king but instead of chicken, I used fish, particularly tuna fillets. The cooking procedure is quite the same, the fish is pre-cooked. But instead of boiled, steamed or grilled like chicken, it is rolled in flour and deep fried. Then this is set aside. Next, you put butter in the pan, stir in the mushrooms, add the milk then you let the mixture boil a bit to thicken it. Finally, add the fried fish and serve while still hot! Pretty easy…and tastes great too!