Dinner: July 22
Image by evansent
Wow folks. I feel like this project has really turned a corner. I don’t think I’ve consistently cooked such good food. Forty days and I really feel like this ‘making dinner’ thing is not so hard. What was all the anxiety about anyways?

I still have to get around to some of the recipes friends and family have sent me. I am focusing on recipes that include whole foods, locally grown organic produce and meats, and nothing too processed (I make an exception for veganaise, my love). Tonight I found another gem from allrecipes.com. And the whole time I was cooking, I listened to Rupa & the April Fishes (shout out!)

Ahi Fish Burgers (makes 4-5 patties)

1 pound fresh tuna steaks, minced
1 carrot, grated
1/2 cup onion, chopped
1/2 cup chopped fresh chives
2 eggs
1/3 cup panko crumbs
1 tablespoon veganaise
salt to taste
freshly ground black pepper to taste
1 tablespoon olive oil


1. In a large bowl, mix together tuna, carrot, onion, chives, eggs, panko crumbs, and mayonnaise. Season with garlic salt and black pepper. Form into patties.
2. Heat oil in a skillet over medium heat. Arrange patties in the pan (only as many as will fit easily in the pan). Cook, uncovered, 10 minutes per side, or until golden brown.

I paired this with:

Strawberry Spinach Salad

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup brown sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
1 quart strawberries – cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Good. Lord. The Ahi Burger was perfection. You don’t have to cook it for so long- just blackening the outsides will heat up the middle just enough. I got the freshest steak at Bi-Rite so I’m sure that helped a lot with taste, too.
The Salad was a great compliment. And the dressing was out of this world. The orignal recipe called for white sugar, I used brown. The Worchestershire and paprika really kicked it up a notch. I might use shallots instead of onions next time.

Try this one, you’ll love it!

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