Fresh favorites: readers' recipes tested in Sunset's kitchens - Food Kitchen Cabinet

Sunset, May, 2003

Seared Tuna with Papaya Salsa

Gail Durant, Sisters, OR

A fresh tropical fruit salsa is a welcome addition to peppery ahi tuna steaks in this easy but stylish dish.

PREP AND COOK TIME: About 15 minutes

MAKES: 2 servings

  1 firm-ripe papaya (about 1 lb.)

1/4 cup finely diced red onion

  1 fresh jalapeno or serrano chili,
    rinsed, stemmed, seeded, and
    minced

  2 tablespoons chopped fresh cilantro
    leaves

  1 tablespoon lime juice
    Salt

  2 ahi tuna steaks (each 5 to 6 oz. and
    about 1 in. thick)

  2 teaspoons olive oil
    Coarsely ground black pepper

1. Peel and seed papaya; cut into 1/2-inch cubes.

2. In a bowl, mix papaya, onion, chili, cilantro, and lime juice. Add salt to taste. Set aside while preparing fish or cover and chill up to 4 hours.

3. Rinse fish and pat dry. Coat both sides of steaks with oil and sprinkle all over with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over high heat; add fish and cook, turning once, until opaque on both sides but still pink m the center (cut to test), 4 to 6 minutes total. Transfer steaks to plates and spoon salsa over servings.

Per serving: 248 cal., 21% (53 Cal.) from fat; 31 g protein; 5.9 g fat (1 g sat.); 18 g carbo (1.99 fiber); 55 mg sodium; 57 mg chol.

Grilled Chicken and Pasta Salad

Helen Schussler, Las Vegas

Helen Schussler combined some of her favorite flavors in this cool main-dish noodle salad. It makes a great casual one-bowl dinner or a perfect dish for a potluck or buffet.

PREP AND COOK TIME: About 45 minutes

MAKES: 6 to 8 servings

1 1/2 pounds boned, skinned chicken
      breasts

  3/4 cup lime juice

    3 tablespoons olive oil

    3 tablespoons Asian (toasted)
      sesame oil

    3 tablespoons soy sauce

    1 tablespoon sugar

    3 cloves garlic, peeled and chopped

    2 tablespoons minced fresh ginger

    1 pound dried angel hair pasta

    1 pound mixed red and yellow bell
      peppers, rinsed, cored, stemmed,
      seeded, and diced

   1  cucumber (about 10 oz.), peeled
      and chopped

  1/2 cup chopped parsley

  1/4 cup chopped green onions (white
      and pale green parts only)

  1/4 teaspoon hot chili flakes

1. Rinse chicken and pat dry; place in a bowl. In another bowl, combine lime juice, olive oil, sesame oil, soy sauce, sugar, garlic, and ginger. Pour about 1/4 cup of the mixture over chicken, reserving remainder. Chill chicken for 30 minutes.

2. Lift chicken from marinade (discard used marinade) and lay over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning chicken as needed to brown evenly, until no longer pink in the center of the thickest part (cut to test), 6 to 8 minutes total. Transfer to a board and let stand until cool enough to handle, then Cut across the grain into 1-inchwide slices.

3. Meanwhile, in a covered 6- to 8-quart pan over high heat, bring about 3 quarts water to a boil. Add the pasta and cook, stirring occasionally, until tender to bite, 4 to 6 minutes. Drain pasta and rinse under cold running water until cool.

4. In a large bowl, combine pasta, reserved lime-juice mixture, chicken, bell peppers, cucumber, parsley, green onions, and chili flakes; mix to coat. Serve immediately or cover and chill up to 1 day.

Per serving: 421 cal., 24% (99 cal.) from fat; 28 g protein; 11 g fat (1.7 g sat.); 51 g carbo (2.5 g fiber): 421 mg sodium; 49mg chol.

Honey-Melon Salad

Joyanne McDaniel, Bothell, WA

Joyanne McDaniel combined aromatic herbs from her garden with sweet melon in this simple and refreshing fruit salad. If you don't have access to fresh lemon verbena or another lemon-scented herb such as lemon thyme, fresh basil leaves will impart a different but equally complementary flavor to the salad.

PREP TIME: About 20 minutes

MAKES: 4 to 6 servings

  1 honeydew melon (3 1/2 to 4 lb.)

  2 tablespoons chopped or slivered
    fresh lemon verbena leaves or fresh
    basil leaves (see note above)

  2 tablespoons chopped or slivered
    fresh mint leaves

  3 tablespoons rice vinegar

  2 tablespoons honey

1/2 teaspoon orange extract or
    2 tablespoons orange juice

1/8 teaspoon salt

1. Peel and seed melon; cut into 1-inch

chunks.

2. In a bowl, mix lemon verbena, mint, vinegar, honey, orange extract, and salt. Add melon and mix to coat. Serve immediately or cover and chill up to 4 hours.

Per serving: 68 cal., 1% (0.9 cal.) from fat; 0.79protein; 0.1 g fat (09 sat.); 179 carbo (1.3 g fiber); 62 mg sodium; 0 mg chol.

Chilled Cucumber Soup with Crab

Christine Datian, Las Vegas

Christine Datian makes this easy, creamy soup in the morning so that it is chilled by lunchtime. Garnish the soup with a sprinkle of cayenne or chopped fresh dill.

PREP TIME: About 30 minutes, plus at least 2 hours to chill

MAKES: 6 cups; 4 servings

  4 cucumbers (about 2 1/4 lb. total),
    peeled, seeded, and chopped

  2 cups plain yogurt

3/4 cup sour cream

1/2 cup chopped green onions (white
    and pale green parts only)

1/4 cup chopped fresh dill

  1 clove garlic, peeled and minced

  2 tablespoons olive oil

  1 tablespoon lemon juice

  1 teaspoon Dijon mustard
    Salt and pepper
  6 ounces shelled cooked crab