Chef Kelly Macdonald lightly fries up some pre-packaged polenta and dresses it with chili lime tuna, a little Miner’s lettuce and parmesan. It’s hardy, and very, very tasty.
Ingredients (Serves 4)
- Pre-made polenta, 1 lb (any variety: we used sun-dried tomato)
- Tuna, small package (seasoned optional: we used chili-lime)
- 1 Tbsp olive oil
- Salt and pepper to taste
- Miner’s lettuce, or arugula, or rosemary to garnish
- 1 tsp of parmesan
Another quick, hardy and delicious trail meal. Slice your polenta into half-inch rounds and brown in one tablespoon of olive oil over medium heat. Cook this slowly so that the polenta is warmed all the way through (about 10 minutes). Flip polenta to brown on both sides. Add tuna and continue to warm. Once the polenta and tuna are ready, garnish with your greens and lightly wilt. Sprinkle with parmesan and serve.
Not just for the trail, this recipe is great for anyone who might be looking through the pantry for something easy and different.
Chef Kelly Macdonald makes this great dish on video and talks about how to travel with your own home-made polenta (instead of the pre-packaged).
