Chipotle Tuna Crunch Bowl

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From olive oil to olive wood, today’s video is tough to beat!

Paleo food often misses that fresh crunch, but fear not, we’ve got some crisp veggies that do the trick. We shot this video with 12 others and it turned out to be Paleo Jesse’s favorite meal of all. We portioned it into 1 cup containers and munched on it throughout the shoot.

The idea for this came from my original Tuna Crunch Bowl recipe. We had the recipe with images, but no video yet. I also had a few cans of tuna to use up, so we went for it and it turned out in fine fashion. I served it up in my favorite olive wood bowl from the mortar and pestle that I got on my honeymoon in Bellagio, Italy some 13 years ago! If you ever get a chance to visit the Lake Como area of Northern Italy, I highly recommend it.

We’re gearing up for our annual pilgrimage to Minnesota for a quick family vacation. After that, we make the processional toThe CrossFit Games down in Carson. We are going to have a food booth this year for both Paleo Nick’s and Ice Age Meals. Aside from planning and coordinating that effort, we are remodeling the store front at the Paleo Test Kitchen and cooking meals day in and day out. There are some amazing things in the works and I look forward to making Ice Age Meals a national brand within the next 24 months. I am hiring a crew to help me run the site as well, so we’ll have Monday-Friday posts coming soon. They won’t all be from me, but they’ll all be awesome! So, stay tuned for updates as we forge forward in an honest effort to help you…

“Keep It Paleo!”

Your Pal,

Paleo Nick

(A gruesome view of “The Jo’s” 8 new stitches. He fell off his bike on Sunday night…)

Chipotle Tuna Crunch Bowl

Ingredients for the Mayo:

  • 1 whole egg, plus 1 extra egg yolk
  • 1 lemon, cut in half
  • 2 cups extra light olive oil
  • 2 garlic cloves, smashed and diced small
  • Kosher salt, to taste

Preparation Instructions for the Mayo:

  1. Add eggs, garlic, and lemon juice to a food processor, blender or mixing bowl.
  2. Turn food processor or blender on low and slowly drizzle in olive oil, making sure it emulsifies as you go. The mixture should appear creamy. If using a mixing bowl, whisk like a mad man or mad woman and to maintain emulsion.
  3. Once all olive oil has been added, taste the mayo for flavor. Add garlic, juice from the other half of lemon and salt, as desired.
  4. Set aside for the tuna recipe. Whatever is leftover, use a rubber spatula to transfer to a sealable plastic storage bag, then cut a small hole in the corner of the bag and pipe the mayo into a squeeze bottle or store in a plastic container.
  5. Massie mayo stores in the fridge for 2-3 weeks, but probably won’t last that long. (You will notice it separate when it is going bad)

Tuna Ingredients:

  • 4 cans wild tuna, drained
  • 3/4 cup Massie Mayo
  • 1 teaspoon chipotle powder
  • 1/2 red onion, small dice
  • 12 radishes, cut in half, then thin slices
  • 3 large stalks celery, cut in half length-wise,small dice
  • 1/4 cup scallions, green portion, small dice
  • 1/2 bunch cilantro, chopped
  • Juice of half a lime
  • Kosher salt, to taste
  • Black pepper, to taste

Tuna Preparation Instructions:

  1. In a large mixing bowl, add tuna, a couple scoops of Massie Mayo, chipotle powder and mix well.
  2. Fold in the red onion, diced radishes, celery, scallions, cilantro and mix well.
  3. Add more mayo, just enough until everything is mixed well. Add in the lime juice, salt and pepper to taste and mix again.
  4. Serve immediately with celery sticks, lettuce leaves or your favorite dipping vegetable. Enjoy!

“Keep It Paleo!”

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