Ahi Bruschetta

Recipe Courtesy of Home Cooking the Costco Way

I tried this recipe for a holiday party we hosted and it was a big hit.  Very easy to prepare too!

8 oz fresh ahi tuna (with good red color)
2 Tbsp minced green onions
3 Tbsp mayonnaise
1 Tbsp seasoning: equal parts black,
white, red pepper and garlic powder
1 Tbsp toasted sesame oil
1 Tbsp sesame seeds, toasted
1 Tbsp Chinese mustard



Baguette sliced into 1/2 in slices, lightly toasted
Pickled ginger and dill for garnish

Mince tuna with a sharp knife into 1/4 by 1/4 inch cubes (or as uniform in size as possible).

Place tuna in a bowl and add green onions,mayonnaise,seasoning, sesame oil, sesame seeds and mustard.  Stir to blend.

Mold the tuna into a small cup and garnish with dill sprigs.  Serve with toasted baguette slices and pickled ginger on the side.


Makes 8-10 servings

Cold Avocado Soup

Recipe courtesy of the Joy of Cooking

This recipe is a favorite of my husband's.  It is a very simple soup to make and perfect for those summer evenings and literally made in minutes.

Puree in a food processor or blender until smooth:


2 ripe Hass avocados (about 1 lb), peeled and pitted
1 small clove garlic, chopped

Stir in:

2 cups buttermilk
4 tesp fresh lime juice
1/4 tsp salt
Pinch of ground red pepper

Remove to a bowl and refrigerate until cold.  Thin, if necessary, with:
1/4 to 1/2 cup buttermilk or water.

Taste and adjust the seasonings.  Ladle the soup into chilled bowls and garnish with:
Salsa Fresca, sour cream, fresh lump crabmeat or cooked shrimp

Mediterranean Salmon en Papillote with Artichokes, Peppers and Olives

Courtesy of Sweet Basil Cooking School


I am not a big fan of salmon so I like this recipe because you can really substitute any fish. Bake any white fish for about 6 minutes.

4 (6oz) salmon fillets, 1 in thick, skinned
Salt and Pepper
1 jar roasted red peppers, sliced
8 kalamata or other brine-cured black olives, pitted and thnly sliced
1/2 tsp red pepper flakes
2 Tbsp (1oz) unsalted butter, cut into bits
Zest from 1/2 orange, removed in long wide strips with a vegetable peeler and cut crosswise into very thin strips.
1 cup marinated artichokes, drained
1 Tbsp. olive oil
3 garlic cloves,chopped
4 fresh herb sprigs such as rosemary, thyme or oregano

1. Position a rack in the middle of the oven.  Preheat to 500 degrees.
2. Cut four 12 x 15 in sheets of parchment paper.  Fold each crosswise in half to crease, cut into the shape of a large half heat, then unfold.
3. Season the fish with salt and pepper.  Place one fillet just below the crease on each sheet of sheet of parchment.  Top fillets with equal amounts of roasted red pepper slices,olives, pepper flakes,butter,zest, artichokes and herb sprigs.
4.Working with one package at a time, fold the edge of the parchment over in triangles (each should overlap the previous one), following a semicircular path around filet, smoothing out folds as you go and tucking the last fold under to seal papillote completely. Repeat with remaining filets and parchment sheets.
5. Heat a large baking sheet in the oven for 5 minutes.  Place papiollotes on the hot baking sheet, and bake for 9 minutes.  Remove the fish from the oven.
6. To serve, transfer the packets to four plates; with a knife, slit open the top of each packet and tear it to expose the fish (use caution, as steam will escape).  Slide the fish and contents including sauce onto plates and discard paper.

Serves 4

Mediterrean Shrimp Scampi over Pasta

I have been making this recipe for over 10 years and it is still a household and guest favorite.


1/4 olive oil
4 Tbsp butter
5 cloves garlic, minced
1/4 t each basil, parsley and oregano
2 (14oz) can stewed tomatoes, Italian style, coarsely chopped, 1 can drained
1/4 cup Triple Sec
Juice from 1 lemon
1/2 lb large shrimp, peeled and deveined
1/2 cup feta cheese
4 cups hot cooked angel hair pasta (8 oz uncooked)
Parmesan cheese

Melt butter in medium skillet. Add olive oil, garlic, spices, lemon juice and triple sec.  Saute on low boil for 3 minutes.  Add prawns and tomatoes and cook on med-high heat until shrimp are pink.  This should also reduce the liquid.  Serve over hot pasta and sprinkle with feta and parmesan cheese.

Serves 4