Tuna Steaks- The Croatian Pomalo way

Creating a Pomalo-food experience in Croatia starts at the street market, where one purchases fresh ingredients. You can start with an idea; for me, it all started with this fresh tuna I picked up. I then worked around the tuna to create other extraordinary simple dishes. I picked up some citrus, fresh parsley, garlic and extra virgin olive oil. This would become the base of my marinade. A positive food experience is not just about eating the meal, as it is about the experience of preparing and creating lasting memories. Cooking is as important to the food experience as meal preparation and dining. Living a Pomalo Croatian-inspired life involves taking a few extra moments to pick out fresh ingredients and setting an inviting tablescape. It's also about planning your days with intention and care.

Tuna marinade

2 tablespoons lemon juice

1 tablespoon orange juice

2 cloves of garlic minced

1 tablespoon olive oil

1 tablespoon chopped parsley

¼ teaspoon kosher salt

¼ teaspoon pepper

Directions

In a bowl combine the lemon juice, oil, garlic, and parsley, salt and pepper.  

Pour over the tuna steaks.  Cover and refrigerate for up to 30 minutes.  

Grill on BBQ - 3 minutes per side. Once complete allow tuna steaks to rest for 2 minutes before eating. The centre should be pink.

Dobar Tek.

Adriatic Tuna Salad Without Mayo

My Crolicious tuna salad is packed with bold and delicious flavours. You will be amazed at this mayo-free, gluten-free, low-carb tuna salad. It takes about 15 minutes to prepare. This dish is perfect for your no-cooking Friday.

The Tuna salad is perfect for lunch or a light dinner. Here are some quick tips

1.  Drain the life out of the canned tuna. Otherwise, it will be mushy and not taste as great.

2. Chop your vegetable into small, even pieces.

3. Use fresh lemon juice vs. bottled lemon juice.

4. Use fresh herbs vs dried ones.

5. Crumble the tuna. You don’t want large chunks. 

Ingredients for Dressing

1 teaspoon Dijon mustard

The zest of one lemon

The juice of 1 lemon

1 tablespoon chopped chives

1/4 cup extra virgin olive oil

1/4 teaspoon red pepper flakes

1/4 teaspoon salt and pepper

For the Tuna Salad

3 cans of tuna (solid white albacore tuna in spring water drained well)

1/4 cup chickpeas

1 celery stalk chopped

1 Persian cucumber chopped

1/2 shallot chopped

1/4 cup kalmata olives

3-4 radishes. stem removed and chopped

4-5 basil leaves chopped -about 1/4 cup

Directions

1. In a small bowl whisk together Dijon mustard, lemon juice, and lemon zest., chopped chives. Add the olive oil, salt, and pepper. Whisk and set aside.

2. In a large bowl, add canned tuna, with chopped vegetables, Kalamata olives, and chopped fresh basil. Mix to combine

3. Pour the dressing over the tuna salad, and gently mix to combine all the delicious ingredients

4. Cover and refrigerate for 30 minutes before serving

5. When ready to serve, toss again and enjoy.

Croatian Appetizer-Tuna Pate

Take your boring canned tuna and transform it into something decadent and delicious in less than 10 minutes.  Pate or Pasteta in Croatian is a true delicacy, but of course I didn’t know that growing up.  It was in second grade when I remember my first taste of liver pate. I wondered why all my friends didn’t have the same sandwich in their lunchbox. Everyday, my Mother schmeared a generous portion of pate on rye bread.   I have fond memories of going to our Croatian delicatessen and hearing my Mother tell the owner she wanted a little piece of pasteta.  

I eventually stopped eating pate, when I found out it was made of liver.  The food suddenly lost its appeal.  Decades later, when I returned to Croatia I became re-united with my childhood love.  One caveat, it was Tuna pate that pulled at my heart strings and taste buds.  Tuna pate seemed to be on every restaurant menu in the Adriatic coast. When it came time to prepare a dish for this World Cup soccer match, I closed my eyes and tried to remember all the foods that brought me joy this past summer in Croatia, and tuna pate was top of mind.

Pasteta is traditionally served with bread, crackers, or vegetables.  I enjoy eating mine with gluten free pretzels and cauliflower crackers. Tuna pasteta is served cold pro tip chilling it for a couple days will enrich its flavours.  It’s amazing to serve as an appetizer or for Tea party.  Here are the ingredients that I used in my tuna pate:

Ingredients

1 Canned tuna in water

1/4 cup cream cheese

1 teaspoon chopped fresh dill

2 small Spring scallions- chop the scallions into small pieces

1/2 teaspoon Tabasco sauce

1/4 teaspoon salt

Paprika seasoning

Capers on the side

Directions

1. Drain tuna and place in food processor along with cream cheese.  Pulse until well combined. Add remaining ingredients and pulse a couple times until combined and creamy.

2. Serve on a plate with your favourite gluten free crackers, or pretzels alongside capers.  Don’t forget to add a sprinkle of paprika on top on each dollop of pate.