Tuna Nicoise Tart with Phyllo and a Giveaway

tuna nicoise tart Here’s a twist on the traditional Nicoise salad, same ingredients used, but instead of a salad it’s put into a tart form that has a crispy phyllo dough crust. This is wonderful for a brunch or light dinner served with a green salad on the side.

The inspiration for this tart came after I received a beautiful Mediterranean basket filled with Genova tuna and lots of other goodies.  I’ve always been a big fan of Genova Tonno and have it stocked in my pantry on a regular basis, so I was excited for the offer ( and you will be too!)

The reason why I personally buy and use Genova tuna in my own kitchen is because it’s certified wild-caught yellowfin, and it’s poached in pure olive oil and has no preservatives or additives, it’s all good!

ingredients for tuna nicoise tartGenova Tonno The rich olive oil flavored tuna enhances this tart along with the other ingredients I used, tomatoes, green beans, olives, capers, peppers, hard-boiled eggs and roasted red potatoes.

tuna nicoise tart Layered phyllo dough is the base for all the ingredients which get baked into a creamy egg and mustard mixture, this is over the top good!

tuna nicoise tart Make this for your loved ones they’ll be glad you did!

tuna nicoise tart And for your added pleasure, swipe a little pesto on top for a nice finish!

Genova tuna And now for, THE GIVEAWAY!

One lucky reader will receive this beautiful Mediterranean Basket filled with Genova tuna, Pamela Clarks cookbook, Mediterranean Cooking, an olive wood serving board from Sur La Table, a bag of couscous, a nice bottle of wine, cheese, crackers and other Mediterranean pairings like tapenade and pesto.

This giveaway is open to continental US residents only. To enter, leave a comment telling me what your favorite Mediterranean food is. Please leave only one comment per person, no anonymous comments will be accepted as I will need an email address to contact the winner.

Comments will not be accepted after 11:59 p. m. central time Thursday February 12, 2015. Winner will be chosen randomly and announced on Friday February 13, 2015.

If you are reading this via Facebook or are a subscriber through RSS feed you must come and comment on my actual blog to enter the giveaway.

Good Luck Everyone!

Disclosure: I received the same Mediterranean Basket described above and was compensated for my time, all opinions are my very own.
Tuna Nicoise Tart with Phyllo and a Giveaway
  • I used a 7½ x 11½ inch tart pan with removable bottom, if you use a smaller one just adjust the ingredients.
  • 1 can of Genova brand tuna packed in olive oil
  • 3 hard-boiled eggs, sliced
  • yellow, orange and red bell pepper, ¼ each, sliced thin into strips
  • olives, pitted and sliced, kalamata or green, a good ½ cup
  • capers, 1 or 2 tablespoons sprinkled about
  • green beans, precooked, steamed, a good handful
  • cherry tomatoes, sliced ½ cup to ¾
  • tiny red potatoes, sliced the same size and roasted until slightly golden, 8 or 9 or enough to scatter about the tart pan.
  • 6 to 8 layers of phyllo dough, each layer sprayed or brushed with olive oil
  • 3 large eggs
  • 1 cup half and half
  • 1 heaping tablespoon Dijon mustard
  • salt and pepper to taste
  1. Spray tart pan with olive oil, layer first sheet of phyllo, fitting it in around the tart pan. Spray or brush layer with olive oil, repeat until all 6 or 8 layers are used, if using a smaller tart pan adjust, keep in mind you want a nice crust that will hold all the ingredients.Place tart pan on top of a baking sheet for easy oven removal.
  2. Whisk eggs, cream and Dijon together then pour mixture into the tart pan.
  3. Arrange the ingredients on top of the creamy egg mixture, placing clumps of tuna all around. Arrange as you wish to fill in your pan, pressing down ingredients slightly to anchor into the mixture.
  4. Bake at 400 degrees for 25 to 30 minutes or until egg mixture has set and phyllo is a nice golden color.


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Game Day Eats

firecracker shrimp Whether you’re a true football fan or just one that likes to watch the commercials and the halftime shows like I do, you’ll need some good food to munch on this Sunday. Here’s a few more ideas in case you want to add a little something more to your table.

ingredients for firecracker shrimp My version of Firecracker Shrimp. It’s so simple to put together, just butterfly your shrimp because you’re going to stuff it with a mixture of good Cheddar and goat cheese, or cream cheese if you prefer. Into the cheese mixture add diced jalapeno, as hot as you like, diced green onion, salt and pepper. Then do your self a favor and make your bacon in the oven, on foil, at 400 until soft and still pliable.

firecracker shrimp Take a dollop of the cheese mixture and place it on top of each of the butterflied shrimp, the ratio of cheese I like to use is 2 parts goat or cream cheese to one part Cheddar.

I personally don’t like to wrap my shrimp in bacon because all I taste is bacon and not the shrimp too much, so I just place a nice thick piece on top of the cheese mixture, nestle it right on top.  But if you prefer to wrap the whole thing up, go for it but buy some thin cut bacon, mine is always too thick.

Sprinkle each shrimp with a cajun seasoning, a quick drizzle of olive oil and bake on a foil lined baking sheet at 400 until shrimp turns nice and pink and the cheese is melting.

mediterranean grilled cheese Or how about a gooey Mediterranean Style Grilled Cheese Sandwich? It will satisfy your soul!

mediterranean grilled cheese Get some good hearty bread, fresh mozzarella and feta for the cheese, or any other good melting cheese, like Brie or Fontina, then layer on arugula, roasted red pepper, olives and marinated artichoke hearts. Slather both sides of the bread with butter and cook till golden and all the cheese starts oozing out.

roasted fingerling potatoes You can serve your grilled cheese with these irresistible Roasted Fingerling Potatoes. Make a bunch because they go fast!

No real recipe here just cut them in half, put them in a bowl and sprinkle them well with olive oil, oregano, garlic powder, paprika, rosemary, romano cheese, sea salt and pepper. Toss well and place on a baking sheet into a 425 hot oven until golden and crispy, keep checking and turning them. If you have a convection setting like I do, use that, they crisp up really nice and fast.

buffalo chicken meatballs I love these Buffalo Chicken Meatballs, ( you can use turkey also). Blue cheese, carrot, celery, onion all packed inside each one, then baked and drenched in hot sauce and butter, so good, one bite wonders!  I got the recipe here.

I love blue cheese and because I had extra crumbles I whipped up a dressing by adding some sour cream, mayo and a bit of milk.

Great for dipping the meatballs into and the crunchy celery and carrots I served on the side.

buffalo chicken meatballs Happy Munching!

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Kale and Quinoa Patties with Sundried Tomatoes and Romano Cheese

quinoa and kale patties I opened my freezer the other day and saw a quart size container of cooked quinoa, I like to do that with different grains, I always make extra and freeze some, it’s nice and handy, and makes for some quick meals during the week. I do it with quinoa, couscous, farro and rice, a quick defrost and you’re ready to go!

quinoa and kale patties I decided to try my hand at making quinoa patties, and being a “newbie” at this I searched the Internet for some inspiration. Kale and quinoa sounded like a good combination to start with and then I gave it my own little Italian twist.

quinoa and kale patties Most of the recipes I saw added a bunch of breadcrumbs, I wanted to try making them without bread, so I just added more cheese instead and surprisingly they came out perfect! I added sundried tomatoes to mine, romano cheese, a little basil. Think about what you might have on hand, like shredded carrots, diced red pepper, other types of greens and cheese, different kinds of herbs, basically the sky’s the limit on additions.

quinoa and kale patties They’re very versatile, and a nice meatless meal that you can make ahead and reheat. I served mine alongside a simple salad for lunch, and topped them off with some tzatziki sauce.

quinoa and kale patties I also served them as a main course with a warm roasted red pepper sauce and a nice side of mixed veggies.

quinoa and kale patties And if you have any leftover at all, just plop a crispy fried egg on top for a wonderful breakfast, it’s so darn good!

Kale and Quinoa Patties with Sundried Tomatoes and Romano Cheese
  • Recipe adapted from Every day Dishes and DIY
  • 2½ cups of cooked and cooled quinoa, either tri-color or plain, cooked according to package. I advise having this done ahead of time.
  • 4 cups of kale, deveined and chopped up into small shreds
  • 1 cup of grated romano cheese
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • 3 large eggs, beaten
  • 2 tablespoons or so of diced sundried tomatoes, if using oil packed, rinse and pat dry
  • 1 heaping tablespoon chopped fresh basil
  • olive oil
  1. In a large skillet, drizzle bottom with olive oil and saute onions and garlic until soft then add in the shredded kale and cook until wilted on a medium low flame, stirring and being careful not to burn edges of kale, let it cool down.
  2. In a medium bowl combine the quinoa, romano cheese, basil, sundried tomatoes and the three beaten eggs.
  3. Add the cooled down kale mixture to the bowl and combine everything well.
  4. Heat another skillet, I would use a non stick surface because of the cheese, drizzle that with olive oil.
  5. Form patties and place into hot pan, medium flame, don't move them until a crust forms on the bottom! (very important) then flip them over and cook the other side until crust forms, watch them so they don't burn, lower heat if necessary.
  6. The crust that forms will keep them together, so don't move turn them before that happens or else they will fall apart.
  7. remove patties, place on a paper towel and serve..


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