Best From The Pantry Tuna White Bean And Olive Flatbread Pitas Recipes

Salmon Salad on Charred Flatbread image

Provided by Marcus Samuelsson

Time 1h

Yield 4 servings

Number Of Ingredients 26

2 tablespoons kosher salt
Juice from 2 limes
2 tablespoons sugar
1/2 cup rice wine vinegar
1 tablespoon soy sauce
1 teaspoon fish sauce
1 jalapeño, thinly sliced
2 to 4 ounces salmon fillet
Handful dill stems
1 tablespoon miso
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 teaspoon honey
Juice of 1 lime
2 tablespoons chopped fresh herbs, such as dill, parsley or mint
1 teaspoon ground cumin
1 tablespoon berbere spice
2 tomatoes, cut into 6 wedges each
1/2 cucumber, peeled, chopped
1 avocado, roughly chopped
1 teaspoon kosher salt
Juice from 1 lime
1 cup chopped mixed fresh herbs, such as dill fronds, parsley, mint and chives
Chive blossoms, for the salad and for topping
2 pieces pita bread
1 lemon, cut in wedges

Steps:

For the salmon cure: Bring the salt, lime juice, sugar, vinegar, soy, fish sauce and jalapeño to a boil in a small pot over medium-high heat; simmer for 5 minutes. Reserve a splash for the miso glaze, then pour the rest over the salmon and dill stems in a heatproof container and let it sit for 20 to 30 minutes.
For the miso glaze: Mix together the miso, mustard, olive oil, honey, lime juice and reserved splash of salmon cure, for thinning, in a bowl.
For the spice and herb coating: Mix the herbs, cumin and berbere together in a bowl. Set aside a little for the salad; put the remainder in a shallow dish.
Pat the salmon fillets dry with a paper towel. Brush on some of the miso glaze. Roll the salmon in the spice and herb coating. Slice the salmon into thin slices.
For the salad with miso vinaigrette: Add the tomatoes, cucumber, avocado, salt and reserved spice and herb coating to a bowl. Add the lime juice and remaining miso glaze and toss until evenly coated. Stir in the herbs and chive blossoms.
Char the bread and lemon wedges in a pan.
To assemble: Place a large spoonful of salad on a plate, then top with the sliced salmon. Garnish with more chive blossoms. Serve with slices of charred pita and lemon wedges.

A Trio of Bruschetta image

Provided by Bobby Flay

Categories appetizer

Number Of Ingredients 18

1 cup cooked white beans, if using canned, rinsed and drained
1 tablespoon balsamic vinegar
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon finely chopped fresh rosemary
1 cup black nicoise olives, pitted
1 tablespoon capers
3 cloves garlic
2 anchovy fillets
1 tablespoon fresh lemon juice
1/4 cup olive oil
2 tomatoes, finely diced
2 cloves garlic, finely chopped
1 tablespoon olive oil
2 tablespoons fresh basil chiffonade
Salt and freshly ground pepper
16 slices French bread, sliced 1/2-inch thick
Olive oil

Steps:

For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
For the tapenade: Combine all ingredients in a food processor and process until smooth.
For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.