Forever Nigella


Wasabi Tuna Salad

Sometimes recipes go wrong…sometimes life gets in the way…and sometimes things don’t work the way they should.   This recipe was suppose to be for June’s Forever Nigella blogging event, and while I have more than missed the deadline I still wanted to share the recipe.  I was inspired by her Tuna and Crab Wraps and decided to make a more budget friendly version of her tuna wrap, since nothing about crab is budget friendly in my neck of the woods.  I was originally going to marinate tuna in a soy wasabi mixture, however the tuna at my local grocery store was found wanting so I decided to go college student budget friendly and use good ole dolphin/turtle friendly tuna from the can.  I just mixed the tuna up with some olive oil based mayonnaise along with the soy sauce and wasabi.  I then let it chill in the fridge for about an hour before serving with cucumber quarters.  Easy and Delicious!

This recipe came together in record time, and was also one of those recipes that tasted even better the next day.  While I won’t go as far as my cousin and add wasabi to my ice cream (ew ew ew) I did enjoy the pop it gave to an otherwise ordinary tuna salad wrap.  Next time I think I’ll add some shredded carrots to my wrap or switch it up and use dark soy sauce in the salad rather than standard low sodium.

In other news someone, or something, is stealing my tomatoes! I lost three last week, two last night, and just got back a bit ago to find another one gone!  They aren’t even ripe tomatoes and looking at the vine they are being snipped in one bite (snip of scissors) so I can’t tell if it’s an actual rodent or a human rat stealing them.  I was looking forward to eating those and now they are gone.  I haven’t noticed any missing peppers yet but there are so many that it would be hard to tell.

Forever Nigella · Salad

Kiss and Tell

Forever Nigella Challenge

Chipotle Salad w/Tomato Bean Salsa

You know you are in trouble when: in trying to locate a salad recipe you can’t find ANY main entree vegetarian salads.  When I saw that this months Forever Nigella challenge hosted by Belleau Kitchen was Salads, I thought I was in luck.  After all the go to dish for a vegetarian is a simple salad.  Alas that was not to be the case…  While Nigella offers a number of delicious side salads, including a delicious tomato salad, in searching her website I couldn’t locate ONE entree salad that was meat free.  I tried looking through a few of her books at the local store but still no luck.  I found chicken and steak and even one that involved lamb but alas no true vegetarian salad.  However I found light at the end of the tunnel, a chicken chipotle salad that featured a delicious sounding bean salsa.  I decided to take my go to Chipotle Salad recipe and double Nigella’s bean salsa in order to serve as the protein.

Ingredients: (serves 4)

For Dressing: (Warning: SPICY!)

  • 2/3 cup sour cream
  • 1 5oz can chipotles in adobo sauce
  • 1 tsp chili powder
  • 1 tbsp water
  • 1/3 cup fresh chopped cilantro

For Salad:

  • 5 cups romaine lettuce, well washed and torn
  • 1 1/2 cups spinach, well washed and torn
  • 1 cup corn
  • 1 cup cherry tomatoes, halved
  • 1 avocado, pealed and diced
  • 1/2 red onion, minced
  • 1 green pepper, diced

For Bean Salsa:


  1. Blend all of the dressing ingredients, minus the chili powder, together in a food processor.   Taste and then add the chili powder, if too spicy add more sour cream.
  2. Pour the dressing over the salad and toss well.  Serve into bowls and then top with the tomato black bean salsa.

I am hopeful that next month’s feature will be more vegetarian friendly, but even if it’s not I’m enjoying the challenge of converting recipes.  Plus the energy that goes into the writing found in Nigella’s cookbooks is positively contagious, which inspires me to want to do more!