Spring has sprung dinner; Albacore Tuna & Edamame Fettuccine
In the Northeast United States, today’s weather is an anomaly; 60°, breezy and sunny. If I didn’t know better, I’d think it is March and Easter is around the corner. With the weather so light, I also prepared a light meal, mostly light by coincidence.
At Whole Foods yesterday, I picked up wild-caught USA Albacore tuna on sale; a steak for $4; beautiful, organic red chard from CA; and oddly from Wegmans an organic edamame and mung bean fettuccine pasta. This entire meal is full of ingredients that are novel to me, so here’s my stab at a tasty meal.
The tuna I pan-fried. I patted it dry, sprinkled it with salt, fennel pollen, dried ginger and summer savory; rubbed a little olive oil on it and fried it until there was only a little pink in the middle. I don’t frequently cook fresh white tuna — yes, this is the stuff that’s usually in cans — but this was good and I would make it again, albeit marinate it if I had extra time.
The fettuccine was super interesting. It’s from the international aisle at Wegmans and touts to: have 86g protein and 36g fiber per bag, have only beans and water and be “ridiculously nutritious and delicious”. It was both!!! I had some leftover basil and spinach pesto which I tossed the pasta in. The “pasta’s” cooked texture is very bouncy. Not chewy, but bouncy and unlike any food I’ve ever eaten. It’s made in China and imported by a company in Red Bank, NJ.
The red chard salad is from three, large, chopped chard leaves served with chopped sumo orange and broccoli. The dressing was a honey, orange, and toasted sesame oil vinaigrette dressing. I really enjoyed this salad and would make it again.
I really loved this meal because it was full of new and tasty ingredients which I learned about and experimented with.