A new way to be creative with your food:
Tuna Bites and Salmon Bites from Fresh
Gourmet. Photo by Elvira Kalviste | THE
NIBBLE.

As we close out the year, we’d like to tip our hats to the company for its latest innovation: Tuna Bites and Salmon Bites.

Made in Spain, the bite-size squares of tuna and salmon have the texture of pâté, firm enough to hang onto a skewer or cocktail pick. The flavor is more elegant than canned fish. We’d call them gourmet bites.

The all-natural ingredients contain only tuna or salmon, salt, olive oil or sunflower oil, and flavors, and contain no other fish products.

 
The company suggests them as salad toppers, of course: on a bed of greens, added to a seafood salad, and so forth.

While the products are in limited distribution at the moment (see the store locator). The website offers a $1.00 coupon for signing up for recipe emails.

Keep an eye out for Tuna Bites and Salmon Bites. They’re fun and fab. Here’s how we’ve used them so far:

Ways To Serve Tuna & Salmon Bites
We headed beyond the suggested salad topper, using the cubes of tuna and salmon:

 
We look forward to more creations in the new year. How would you use this little bites of protein?

Find more tuna and salmon recipes.

There are two principal lime types in American supermarkets: the Persian or Tahitian lime, which is what Americans think of as “lime” (see the many different types of limes), and the Key lime, which originated in southern Asia. After centuries of travel to different lands, it ended up in the Caribbean, including the Florida Keys, for which it is named.

The Key lime has a higher acidity, a stronger aroma, and a thinner rind than the Persian lime, and is tart rather than sour. That makes it just right for desserts.

If you’ve only had Key lime pie made with bottled lime juice…well, you know the superior, sparkling flavor of fresh lime juice. Pick up some Key limes and make a Key lime pie from scratch. If you have an ice cream machine, make some key lime sorbet as well.

You can use Key lime juice in any recipe that calls for conventional lime juice. Try it with olive oil on a salad, substituting for vinegar. Squeeze it in a cocktail. Enjoy Key lime season for as long as you can.

[1] A guacamole BLT transformed into crostini hors d’oeuvre (photo © California Avocado Commission).

[2] Ready for your recipe (photo © Aldi).

What’s better than a BLT?

Well, there’s a turkey BLT and our favorite, the chicken salad BLT.

Guacamole can be added to any of the above.

But how about turning the concept into bite-size crostini—BLT guacamole appetizers.

Microsprouts stand in for the lettuce; or you can substitute arugula, watercress or other flat lettuce.

This recipe was developed by Deborah Branby, chef/owner of The Cheese Board in Reno, Nevada, and provided to us by the California Avocado Commission.

We’re serving it on New Year’s Eve.
 
 
RECIPE #1: GUACAMOLE BLT

Ingredients For 24 Slices

The individual steps for baguette croutons (the crostini base), roasted cherry tomatoes and other ingredients follow.

 
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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.

 
 
RECIPE #2: BAGUETTE CROUTONS RECIPE

Ingredients For 24 Slices

 
Preparation

1. BRUSH one side of the baguette slices with melted butter.

2. BAKE at 375°F until lightly toasted, about 15 minutes. Cool.
 
 
RECIPE #3: ROASTED CHERRY TOMATOES RECIPE

Ingredients

 
Preparation

1. SLICE the tomatoes in half and toss with olive oil.

2. ROAST at 400°F until lightly browned, about 15 – 20 minutes. Cool.
 
 
RECIPE #4: LEMON AÏOLI

Ingredients For 1/2 Cup

 
Preparation

1. MIX together mayonnaise and fresh lemon juice.
 
 
FINISH: CROSTINI ASSEMBLY

1. COARSELY MASH the avocado and mix it with the fresh lemon juice.

2. TOP each crouton with 1 tablespoon of the mashed avocado mixture.

3. TOP with 2 thin strips of bacon, micro sprouts, lemon aioli and roasted cherry tomatoes.

4. DRIZZLE with pesto. Serve immediately.