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Old 06-05-2006, 02:48 PM   #1
Frank Menendez
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I vote to have a "Recipe" section in the message boards!! And in hopes that this post will be moved there, here's my first recipe entry. :-)

I saw Giada De Laurentiis make a great looking tuna burger yesterday, so I quickly went online, printed the recipe, and just finished eating it.

As I did, I suggest you don't have two slices of the bread, but just one (as your crust) or simply add more greens for a crunchy effect. This was delicious...

Tuna Burger Recipe (Serves 4)
4 (6-inch long) pieces of baguette bread, halved horizontally
1/3 cup pitted green olives
1/4 cup pitted kalamata olives
1 tablespoon drained capers
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh Italian parsley leaves
1 teaspoon lemon zest
1 anchovy, minced
Salt and freshly ground black pepper
4 (6-ounce) tuna steak
1/3 cup mayonnaise
2 tablespoons Dijon mustard
1/2 cup purchased roasted bell peppers, drained and sliced into 1/2-inch wide strips
4 thin slices red onion
4 romaine lettuce leaves

Direction:
Prepare the barbecue (medium-high heat). Grill the baguette pieces, cut side down, until lightly toasted, about 2 minutes. Remove and set aside.

Combine the olives, capers, 1 tablespoon of oil, lemon juice, parsley, lemon zest, and anchovy in a food processor. Pulse just until the olives are finely chopped. Season the tapenade with salt and pepper.

Drizzle the tuna with the remaining oil. Sprinkle with salt and pepper. Grill the tuna until golden and seared on the outside, and just opaque in the center, about 2 minutes per side.

Stir the mayonnaise and mustard in a small bowl to blend. (The tapenade and Dijon-mayonnaise can be prepared 1 day ahead. Cover separately and refrigerate. Bring the tapenade to room temperature before using.)

Spread the Dijon-mayonnaise over the bottom and top halves of the baguette pieces. Top with red peppers and red onion. Cut the tuna steaks across the grain into 1/2-inch thick slices. Arrange the tuna slices atop the onions. Spoon the tapenade over the tuna. Top with the lettuce then the baguette tops, and serve. }
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Old 06-05-2006, 03:55 PM   #2
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free paleo/zone recipe each month at www.performancemenu.com/recipes/recipes.php
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Old 06-05-2006, 04:21 PM   #3
Kurt Holm
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Excellent idea Frank! I vote yes too.
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Old 06-05-2006, 04:58 PM   #4
Frank Menendez
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We've got two votes and...err..a half? Anyone else interested, let's do it moderators :-)
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Old 06-05-2006, 08:00 PM   #5
Israel Halperin
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i think its a great idea !!
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Old 06-05-2006, 11:01 PM   #6
Carrie Klumpar
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I just had the salmon and green-bean salad from this month's CrossFit Journal last night. Yummy. I nominate that as a keeper. Try it and see what you think...
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Old 06-05-2006, 11:01 PM   #7
Tony Ferous
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I read a similar recipe recently. If i'm just cooking for myself i keep it simple, so off the top of my head, and stipping it down to a paleo version, its:

2 cups of cooked mash sweet potato,
200g tin of salmon,
chopped spring onion,
black pepper,
parsley,

Combine into 4 patties and cook in a non stick pan. Easy! I must test this sometime.
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Old 06-06-2006, 08:30 PM   #8
Frank Menendez
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Moderators? No recipe section ? :-(
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Old 06-07-2006, 12:19 AM   #9
Lynne Pitts
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Nope, no recipe section. Feel free to put recipes in, hmm, lemme think, wait, it's coming to me...Nutrition! Just head the title with "Recipe" and people will be able to find 'em just fine.
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Old 06-07-2006, 05:16 AM   #10
Steve Shafley
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When a community puts in a separate recipe forum, it's because someone, somewhere, in charge of the forum, hates themselves.
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