02/26/15 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Joshua Wagner, Director of Culture and Entertainment at the Edition Hotel (formerly the Seville Hotel). He’ll discuss the history and renovations of the hotel. Much of the original lobby and parts of the restaurant have been restored. The history of the hotel is linked with the history of Miami Beach – including Frank Sinatra and the Rat Pack, Milton Berle and others. Their Matador Restaurant has been totally restored to the original layout including the original chandelier that covers the ceiling.
Spanish Tuna and Zucchini with Yellow Rice – a touch of Spain
Tuna is one of the prize catches along Galicia’s rocky coastline. In this part of Spain, tuna may be cooked in a variety of ways with vegetables and potatoes. For this Galician Zucchini and Tuna dish, I have used fresh fish, which gives a delicious flavor, although you could use Spanish canned white tuna. If fresh tuna or Spanish canned tuna are difficult to find, this recipe will work well with a good quality canned white tuna packed in water.
The Yellow Rice calls for saffron, which is another specialty of Spain and can be found in most markets. Although it’s expensive, you will only need a small amount to give the rice a delicate flavor. Bijol or turmeric can be substituted.
Recipes
SPANISH TUNA AND ZUCCHINI
12 ounces fresh tuna
1/4 cup water
1 1/2-cups diced zucchini
1 1/2-cups diced tomato
1 cup diced onion
2 medium garlic cloves, crushed
1 small green bell pepper, cut into cubes (3/4 cup)
3 teaspoons olive oil
Salt and freshly ground black pepper
Heat a medium-size nonstick skillet over medium-high heat. Add the tuna and brown on both sides, about 2 minutes. Remove to a cutting board and add water to skillet. Add zucchini, tomatoes, onion and garlic and cook until vegetables are very soft but not brown, about 10 minutes. Cut tuna into bite-size pieces and add to skillet with green pepper. Cook another 5 minutes. Add oil, and salt and pepper to taste. Blend thoroughly. Serve over Yellow Rice. Makes 2 servings.
YELLOW RICE
1 3/4 cups fat free, low-salt chicken broth, divided use
1 cup diced onion
1 medium garlic clove, crushed
2 teaspoons olive oil
1/2 cup long-grain white rice
1/4 teaspoon saffron
Salt and freshly ground black pepper
Heat 1/4 cup chicken broth in a nonstick skillet over medium-high heagt. Add onion and sauté 5 minutes without browning. Add garlic and cook another minute. Add oil and rice. Sauté rice about a minute and add remaining chicken broth. Add saffron. Bring to a simmer, cover and cook gently 15 minutes or until liquid is absorbed and rice is cooked. Add salt and pepper to taste. Makes 2 servings.
Nutrition Information
Spanish Tuna and Zucchini: Per serving: 335 calories (24 percent from fat), 8.9 g fat (1.4 g saturated, 5.3 g monounsaturated), 78 mg cholesterol, 43.4 g protein, 20.5 g carbohydrates, 4.9 g fiber, 44 mg sodium. Yellow Rice:Per serving: 258 calories (17 percent from fat), 4.9 g fat (0.7 g saturated, 3.4 g monounsaturated), 0 cholesterol, 5.9 g protein, 46.5 g carbohydrates,1.8 g fiber, 302 mg sodium.
Shopping List
To buy: 1/2 pound zucchini, 1 medium-size ripe tomato, 1 small green bell pepper, 12 ounces fresh tuna and 1 small package saffron
Staples: Fat free, low-salt chicken broth, onion, garlic, olive oil, long-grain white rice, salt and black peppercorns
Helpful Hints
- If using canned tuna, buy it packed in water to save fat calories.
- Cut vegetables into small pieces – about 1/2-inch cubes – for quick cooking.
- Onions and garlic are used in both recipes. Prepare both amounts at one time and divide accordingly.
Countdown
- Preheat oven to 350 degrees.
- Start rice first.
- While rice cooks, make zucchini and tuna.
- Warm bread.
Copyright © Linda Gassenheimer
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer
