Tuna melt

There are days when you just do not have what it takes to cook a full-on meal. You just want something quick and simple, but the fridge and freezer are empty, and the pantry is not too far behind… Today was such a day for me.

Here's a super easy recipe for a tuna melt sandwich that will use those last slices of bread you forgot you had in the bottom of the freezer, the last pickle in the jar and that lonely tuna can.

Enjoy!



INGREDIENTS (for 2 medium sized sandwiches):
- 1x 5oz can of tuna in the brine, very well drained (don't hesitate to squeeze really hard, you do not want any liquid in the tuna salad)
- 4 small slices of bread (I used whole wheat with lots of grains)
- 2 tbsp mayonnaise
- salt and pepper to taste
- 1/2 cup freshly grated sharp cheddar
- optional: 1/2 sour pickle (or capers if you like)
- 1 tbsp butter or olive oil for frying (not pictured)


RECIPE:
- prepare the tuna salad: mix the tuna, mayonnaise, diced pickle, salt and pepper

Note: you can actually stop right there and enjoy a freshly prepared homemade tuna salad. Great as is, but fantastic with avocado, spread on crispy baguette or as a dip for crackers
- spread the tuna salad on two of the bread slices, top with cheese and finish with the two other bread slices

- in a little butter or olive oil, fry the sandwiches over very low heat until golden brown (about 2-3 minutes per side)

- enjoy!

Quick pickled okra and mango

I'm not going to lie. My first ever experience with okra was a gumbo slimefest. In New Orleans, I'll grant you that, but a slimefest nonetheless. I just simply hated it!

Fast forward a few years, and I had my second taste of the little green pods. In a tibetan stirfry, and I LOVED it! Not at all slimy, just the right amount of crunch and seasoning. I was smitten. I also realized that the response to okra is binary: you either hate it or you love it. There's nothing in between.

Since then I've been trying okra in all forms I can find it.

Because I love pickles and they are so easy to make, I decided to try my hand at pickled okra. Super simple and you can take it in any direction you like!

I chose to pickle my okra with mango and jalapeño pepper. Divine!


INGREDIENTS (yields two 1 pint jars):
- fresh okra, rinsed and drained
- 1 small filipino mango (or any kind you like, really!), not too ripe
- 1 fresh jalapeño pepper
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 3 tbsp salt
- 1 1/2 cup apple cider vinegar
- 1 1/2 cup water
Note: for pickling liquid, just keep the ratio of 2tbsp salt, 1 cup water, 1 cup vinegar. Adjust if you need  more or less.


RECIPE:
- bring the water, vinegar and salt to a boil

- in the mean time, layer the spices, sliced jalapeño, okra and diced mango (with the skin) in the jars

- cover with boiling pickle liquid all the way to the rim, close the jars and let cool to room temperature before refrigerating

- let sit in the fridge for a few days before eating
- enjoy!

Quick pickled fennel

I don't know about you, but fresh fennel bulbs are one of my absolute favorite vegetables. It is crisp, refreshing, slightly sweet and has this subtle liquorice and anise aftertaste that I just cannot get enough of.

Fennel bulbs and vinegar. Love.

INGREDIENTS:
- 1 fresh fennel bulb
- 1 cup water
- 1 cup white vinegar
- 2 tbsp salt
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- optional: 1/4 cup sugar (if you like your pickles very salty and vinegary omit this step, but I think it works well in the case of fennel)



RECIPE:
- trim the fennel bulb, remove the core and slice paper-thin with a mandolin

- stuff the fennel snuggly in a mason jar (don't forget the green parts!) and sprinkle with the spices

- bring the water, vinegar, salt and sugar to a boil and pour over the fennel

- close the jar lid and let cool completely before refrigerating for at least 1 day
- eat as a side dish to meat, fish, in a salad or just as a snack!