Tuna, Tuna, and more Tuna.

What do you do when you have a million cans of tuna stocked up in your pantry, and are looking for something different and exciting? No, I am totally serious. I have what feels like a million cans of tuna. Really it isn't quite as versatile as something like chicken, and nothing like a piece of fresh tuna.

How did I end up with so much tuna you ask yourself? See I might have gone through a slight bird flu pandemic, paranoia phase last year. Consequently I started stock piling nonperishables by the box full. I know I need help, you can stop rolling on the floor with laughter. My Hubby thinks I am nuts, but did humor me through out the entire phase, and go with the flow.

Needless to say I am over it now, and trying to find interesting ways to use up this tuna. These little cakes were pretty good, we even got Lilly to take a bite of two (trust me that is a miracle). But my favorite part of this meal was by far the noodles...they will be seen again you can guarantee it!


Peanut Butter Thai Noodles:

• 1/2 cup chicken broth
• 1 1/2 tablespoons grated fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons chili sauce
  
• 4 cloves garlic, minced
• 8 ounces Udon noodles
• 1/4 cup chopped green onions

Cook noodles according to package directions, and drain.

In a small pot combine chicken broth, ginger, soy sauce, peanut butter, honey, chili sauce, and garlic in a small saucepan. Cook over medium heat, whisking until peanut butter melts.

Pour over noodles, and toss to coat. Garnish with green onions.

Tuna cakes:

• 2 (6 ounce) cans tuna, drained and flaked
• 1 egg, beaten
• 3/4 cup dry bread crumbs
• 3 green onions, minced
• 2 cloves garlic minced
• 1 Tbsp soy sauce
• 2 Tbsp teriyaki sauce
• 1 Tbsp sesame oil
• 1 tsp black pepper
• 1/2 cup cornmeal
• Oil for frying
  

In a large bowl, mix tuna, egg, bread crumbs, green onions, and garlic. Mix in soy sauce, teriyaki sauce, sesame oil, and pepper.

Divide mixture into about 6 patties approximately 1 inch thick. Lightly sprinkle each patty on all sides with cornmeal.

Heat oil in a medium skillet over medium heat. Fry each patty about 3-5 minutes on each side, until golden brown.

Enjoy!

Dessert should always be first

The members of our house are notorious for their sweet tooth. More specifically chocolate, and more specifically my husband. Since we have been married my own sweet tooth has been developed quite substantially! I don't mind too much, it just means some extra time at the gym...unfortunately I learned that the hard way.

Crunchy Chocolate peanut butter chunks (From: Canadian Living's Best Chocolate)

• 1 cup softened butter
• 1/3 cup smooth peanut butter
• 1-1/2 cups granulated sugar
• 2 tsp vanilla
• 3 cups all-purpose flour
• Pinch of salt
• 1 cup each of chocolate chips and peanut butter chips (I used 2 cups of chocolate, partly due to the fact that I had no peanut butter ones, and partly because the more chocolate the better)
  
• 3 oz bitter sweet chocolate melted

In a large bowl beat butter with peanut butter, gradually adding in the sugar until light and fluffy. Beat in vanilla. In a separate bowl (which I will admit I NEVER do) mix flour and salt, using a wooden spoon. Gradually stir into butter mixture until combined and then add chips.

Gently squeeze dough into handfuls until holds together and pat into ungreased 17''x11'' rimmed baking sheet (Mine was a much smaller sheet, and in the end I do think the bigger sheet would have been better to make a thinner cookie)

Bake in a 350 F oven for 30 to 41 minutes...or until firm to the touch and golden. Let cool in sheet on a rack.

In a bowl over saucepan of hot water, melt chocolate (Or the simpler method that I used was to pop it in the microwave) Drizzle over cookie, and let cool completely.
Break into pieces, pour a glass of milk and enjoy!


Now these are to be crispy cookie, nothing soft and mushy here. However, mine were slightly past the crispy stage. I think due to the smaller size of pan I used; it made for a much thicker and consequently harder cookie. It still tasted wonderful with all of the chocolate, it just needed that glass of milk to dunk in. Before I make these again I will ensure to acquire a new cookie sheet to add to my collection!