De Ma Cuisine

Fish Archive



September 2014



Massaged Kale and Tuna Salad

Written by , Posted in Dairy-Free, Dinner, Fish, Fruit, Gluten Free, Lunch, Main Dishes, Meat, Quick and Easy, Salads, Sides, Vegetables


MassagedKaleTunaSalad-6Sometimes I just need a good salad. Salads are versatile and delicious, but sometimes aren’t hearty enough to be considered a main course. So I like to add a bit of protein so there’s a bit more to it.

For this salad, I chose tuna. Because it’s what I had. Because I like it. I used canned for this one. But, then a few weeks later I discovered fresh tuna at the grocery store, and the leftovers from that dinner would work just as well (maybe better, hello, fresh!).

You could also use chicken, turkey, ham, quinoa, garbonzo beans, or lentils.

‘Cause why not?!


Then there’s the kale. It’s one of my favorite green veggies. But, I also love chard and spinach too. If you don’t have any of these dark green goodies, regular lettuce will work fine too (just don’t do the massaging step). A hearty butter lettuce works great, but use what you have in your fridge.


Kale is tossed with a bit of olive oil and some salt, then massaged for a few minutes. Your hands will turn green. That’s normal.


It will get darker and feel a bit limp, like it does when it’s cooked. I love kale this way. Easier to digest and super yummy.

MassagedKaleTunaSalad-4You can really use whatever dressing you’d like. Although I’d suggest some sort of vinaigrette or something lemony. I just squeezed some lemon and drizzled a bit of balsamic over top. Perfect with the olive oil that was already all over the kale.


I like a lotta crunch in my salads. Usually nuts and carrots do the trick. Sometimes croutons are added. Here I’ve also got apples, because I happened to have some on hand. But, again, use what you have (and what goes well with tuna, or whatever protein you’ve chosen).


At other times, I’ve also used grapes (in season now, so yummy with tuna!), cucumber, apples, cheddar, and almonds. This is one of my favorite combinations. It would go well with a nice butter lettuce, or the massaged kale.


Tomato is also a good addition.

Use what’s in season and what will compliment the other ingredients, and you’re sure to find a winning combination.


However you toss it together, this hearty salad will hold up well prepared the night before for a work or school lunch. But, like most foods, it’s best eaten fresh, right after you’ve made it, standing at the kitchen island, out of the serving bowl… or maybe that’s just me.

Happy Eating!

Massaged Kale and Tuna Salad
Recipe Type: Main, Lunch, Side, Salad, Fish
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 2
  • Tuna: 1 can tuna, drained (or about 5-6 oz. leftover cooked tuna)
  • 1/2 lemon, juiced
  • 1 t olive oil
  • pinch cayenne
  • to taste salt
  • to taste pepper
  • 2 T green onions, chopped
  • Salad: 3 C kale, torn into small pieces
  • 1-2 T olive oil
  • 1-2 T lemon juice
  • 1/2 to 1 T balsamic vinegar
  • to taste salt
  • to taste pepper
  • 1/4 C carrot, thinly sliced into rounds (or instead of carrots and green onions, try: grapes, cheddar cheese, cucumber, and apple)
  • 1 apple, roughly chopped
  • 1/4 C roasted and salted almonds, roughly chopped
  • (could also add chopped tomato)
  1. Combine all tuna ingredients together. Taste and adjust seasoning if needed.
  2. Pour 1 T oil and a bit of salt onto kale. Massage with hands for 2-3 minutes (or until kale looks darker, wiltier, and a bit like it is cooked).
  3. Top kale with tuna and remaining ingredients.




November 2013



Hearty Butter Lettuce, Fruit, and Tuna Salad

Written by , Posted in Cheese, Fish, Fruit, Gluten Free, Lunch, Main Dishes, Meat, Quick and Easy, Salads, Sides, Thoughts, Vegetables


This was one of those days when lunchtime was inspired. Usually, I make the quickest and easiest something or other‚ that I can eat at my desk. Often it’s PB&J, or almonds, fruit, and cheese. But today was different. I don’t really know why.

Whatever the reason, I thought of the head of butter lettuce (which I do believe is my new favorite kind of lettuce) that was waiting in the produce drawer. I hate it when I wait too long to use lettuce and it goes bad. That’s a sad sad fate.

Then all sorts of yummy toppings popped into my head.


Tuna for protein. And almonds too, for the protein and the crunch. Chopped, so it seems like there are more.

Super ripe pears that just made it into the fridge yesterday, because I’d forgotten that they were hiding in a bowl. An apple. I ordered 10 pounds of apples two weeks in a row. It’s taking a while to get through them. I don’t mind.

I’m totally in love with peony grapes. I’m not crazy about how awkward it is to get the seeds out, so I halved them and scraped them out before tossing them into the salad.

We have a couple cucumbers in the fridge that need to be eaten. Cucumber is a nice accompaniment to tuna. Also adds a nice crunch. I love a good crunchy salad.

I like a few small chunks of cheese in a salad anything. Today I chose gruyère, because that’s what I had on hand. It’s my current best cheese. I have to cut just one or two slices when I eat it, or I can easily eat half the brick.

For the dressing, I made a simple vinaigrette, my go-to recipe. It has balsamic vinegar, olive oil, salt, pepper, dijon, and maple syrup.

Combining all of this was a good idea. I wasn’t sure how the fruit would go with the tuna. But, I loved it. There’s all sorts of sweet, savory, salty, acidic flavors going on. At one moment deep mellow, the next light and fruity. Oh, and it’s healthy. I love that healthy tastes great. No cardboard-like food for moi! And, bonus, there’s lots of tuna and dressing leftover, so it will be perfect for making a tuna sandwich for tomorrow’s lunch, and maybe another salad the following day.

If you don’t like tuna, some shredded chicken would be lovely. If you want to add croutons, I think that would be swell. If you don’t like gruyère, try an aged sharp cheddar.

This would go well with the Leek and Potato Soup that I made for dinner yesterday. I wanted to have some, but was just too hungry to wait for it to heat up. Maybe next time. 🙂

Happy Eating!

Hearty Butter Lettuce, Fruit, and Tuna Salad
Recipe Type: Main Dishes, Salads, Lunches, Fish, Cheese, Gluten-Free, Fruit, Vegetables, Quick and Easy
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 2
  • Tuna: 1 can tuna
  • 1 t lemon balsamic vinegar (or 1 T lemon juice)
  • 1 T olive oil
  • pinch salt
  • pinch pepper
  • Dressing: 1/3 C balsamic vinegar
  • 1 t lemon balsamic vinegar (or 1 T lemon juice)
  • 1/2 T maple syrup
  • 1/2 t dijon mustard
  • to taste, salt
  • to taste, pepper
  • 1/3 C olive oil
  • Salad: 4 C butter lettuce, washed and torn
  • 2 slices cheese, chopped
  • 1 apple, chopped
  • 1 pear, chopped
  • 10 peony grapes, halved
  • 18 thin slices cucumber, peeled
  • 12 roasted and salted almonds, chopped
  1. Combine tuna ingredients.
  2. Whisk together dressing, adding oil last – streaming it in slowly as you whisk, creating an emulsion.
  3. Make two salads. Place 2 C lettuce in a bowl and top with fruit, cucumber, cheese, nuts, and 2 T tuna. Drizzle with dressing. Repeat on second salad.




October 2013



It’s a Tuna Mac!

Written by , Posted in Cheese, Dinner, Fish, Main Dishes, Meat, Pasta, Quick and Easy, Vegetables


I love to make something fancy-ish for dinner. It’s fun for me. Buuut, there are some days when I need something simple.

Those are the nothing’s working, I’ve been up since 5am, woe to me days.

Thank goodness for Mac and Cheese… with tuna… and peas.


Husband and I are both big fans of this meal. Yet, it’s another one that I didn’t think I liked. What’s wrong with Shepherd’s Pie and Tuna Mac, younger self? I think we need to have a talk (and yes, then we can have a conversation about time travel and whether or not it’s possible… I’m of the school that it’s not, although I don’t mind shows and movies where they think it is… Tuna Mac to time travel… cool).


This dish is also affectionately known as Tuna Casserole. I’ve been avoiding those words. They have negative connotations. Right?

Push those aside and give it a try.


And hope tomorrow is a much better day.

Happy Eating!

Tuna Mac
Recipe Type: Main, Dinner, Pasta, Fish, Cheese, Stove Top, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
  • pasta, enough for 2-4 people
  • 1/2 T olive oil
  • 1 small onion, diced
  • 1 medium zucchini, diced
  • 1/2 t salt, or to taste
  • 1/2 C peas (frozen are fine)
  • 2 T olive oil
  • 2 T all purpose flour
  • 1 C (or more) milk
  • 1/4 C pasta water
  • 1 to 1 1/2 C cheese, grated
  • 1 – 0.5oz. can tuna, drained
  1. Cook pasta.
  2. Heat pot. Add 1/2 T oil. Add onion, zucchini, and salt. Cook over medium-low for 5-7 minutes, or until veggies are soft.
  3. Add peas. Cook 2-3 minutes.
  4. Add 2 T olive oil and flour to pot. Whisk together and cook for 30 seconds. Slowly add milk, a little bit at a time, whisking and letting it thicken between additions. Add pasta water and tuna. Heat until steam rises from the pot, but do not boil.
  5. Remove from heat. Stir in cheese, a bit at a time.
  6. Taste and adjust seasoning.




March 2013



Not Your Average Tuna Casserole

Written by , Posted in Cheese, Dinner, Fish, Gluten Free, Inspired By, Main Dishes, Meat, Pasta, Vegetables


Not Your Average Tuna Casserole
Recipe Type: Main, Dinner, Casserole, Pasta, Tuna, Fish
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3
There’s no canned cream of mushroom soup allowed in this Tuna Casserole!
  • 2 C cooked rotini rice pasta
  • 1 shallot, chopped
  • 1 watermelon radish, grated
  • 2 carrots, grated
  • 2 cloves garlic, diced
  • 1 C mushrooms, chopped
  • 2/3 C peas (frozen)
  • 1 t dijon mustard
  • 1 t lemon juice
  • 1 T balsamic vinegar
  • 1 T cornstarch
  • 1/2 C water, divided
  • 1 C pasta water
  • pinch cayenne
  • 1/2 t dried basil
  • 1/2 t dried parsley
  • 1 t garlic sea salt (or regular sea salt)
  • pepper
  • 1 can tuna
  • 1/3 C parmesan cheese, grated (plus a little more for topping)
  1. Cook pasta. While it cooks, heat pan, add shallot, carrots, radish, and mushrooms, and 1/4 C water. Cook over low heat for 10 minutes, stirring occasionally. Add garlic, peas, tuna, and seasonings; cook 1 minute.
  2. Whisk cornstarch with 1/4 C water, lemon juice, balsamic vinegar, and dijon. Pour over veggies, bring to a boil and cook for a minute or two.
  3. Stir in cheese.
  4. Add pasta water and stir.
  5. Taste and adjust seasonings.
  6. Let sit for a few minutes before serving so pasta can soak up the sauce.
  7. Serve topped with a little bit of parmesan cheese.
Serving size: 1/3 of the recipe Calories: 386
Calories are an estimate.




January 2013



Mahi Mahi Fennel and Potato Chowder – Episode 53

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Dinner, Fennel Pollen, Fish, Lunch, Main Dishes, Meat, Soups, This Week's Feast, Vegetables


I love cold nights warmed by steaming bowls of soup. It’s soup season and I fully intend to take advantage of it. Freshly made, reheated, at home, out with friends… it’s one of my all time favorite comfort foods.


Did you ever watch the Seinfeld episode where they aren’t allowed to buy soup anymore? I always get so frustrated when people have food to eat, on a show, and they can’t. I don’t know why it bothers me so much. But, it does. I think I would be devastated if I had to wait one year to come back for soup.

MahiChowderDo you like fennel? I didn’t think I did. But, I’ve discovered that I do. Especially in Mac and Cheese, roasted, and in soups.


I have recently tried fennel pollen, from Pollen Ranch. Abundant Harvest Organics is going to start selling it as an add on and they sent me some to try. So far I’ve used it on Roasted Fennel Pollen Potatoes, on Savory Baked French Toast, and in today’s Chowder. It adds this great, “je ne sais quoi” to a dish.


Happy Eating!

Mahi Mahi, Fennel, and Potato Chowder

Prep Time: 15 minutes

Cook Time: 33 minutes

Total Time: 48 minutes

Yield: 6


  • 2 T olive oil
  • 1 1/2 lb. Mahi Mahi, cut into 1" pieces
  • 3-4 C potatoes, cut into 1/4" cubes
  • 1 1/2 C carrots, chopped
  • 1/2 to 1 fennel bulb, finely chopped
  • 3 cloves garlic, minced
  • 1 t salt
  • 1/4 t pepper
  • 1 T All Purpose flour (for GF: 1 T cornstarch)
  • 1/4 C cold water
  • 2 1/2 to 3 C hot water
  • 1 T red wine vinegar
  • 1 t lemon juice
  • 3/4 C milk
  • 2 T cream
  • pinch to 1/4 t fennel pollen


  1. Heat soup pot. Add olive oil. When oil is hot, add fish and cook, over med-low heat for 3 minutes. Add veggies, salt and pepper. Increase heat to medium, and cook covered, for 10 minutes.
  2. Add vinegar, stir to deglaze the pan (scrape off any browned bits from the bottom).
  3. Whisk together flour and 1/4 C water. Add to soup pot. Stir. Add hot water.
  4. Bring to a boil, then reduce to a simmer. Cook 15-20 minutes, or until veggies are tender and fish is cooked.
  5. Remove from heat and add milk, cream, and fennel pollen. Stir. Add lemon. Stir. Taste and adjust seasoning if necessary.

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson. Fennel Pollen is from Pollen Ranch.