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  • Jefferson Adams
    Jefferson Adams

    Amazing Tuna Nicoise Kebabs (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 09/10/2013 - Tuna Nicoise is a simple, yet delightful salad that is also a delight to the eye. Anyone lucky enough to have enjoyed a delicious tuna Nicoise salad can appreciate where we're going with these French-inspired kebabs.

    If you want to impress a special person, or just get fancy at your next grilling session, these Tuna Nicoise kebabs are sure to do the trick.



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    Photo: CC--NikchickSure, they take some prep, but they deliver a beautiful meal that will have your guests singing your praises all day long.

    Ingredients:

    • 2 pounds yellowfin or bluefin tuna loin
    • ½ pound red potatoes, scrubbed and cut lengthwise into 1/4-inch thick slices
    • ½ pound haricots verts, or small, thin green beans, ends trimmed
    • 2 tablespoons red wine vinegar, divided
    • 2 teaspoons Dijon mustard
    • 1 tablespoon plus 1 teaspoon olive oil, plus more for brushing grill
    • 10-12 kalamata olives, pitted and halved
    • 10-12 green brine-cured olives, pitted and halved
    • ½ pound Roma plum tomatoes, cut into 1-inch cubes
    • 1 red bell pepper, cut into 1-inch pieces
    • ½ cup thinly sliced red onion
    • 1 small zucchini, cut into ½-inch-thick rounds
    • 1 small yellow summer squash, cut into ½-inch rounds
    • 4 large hard-cooked eggs, peeled and quartered
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 dozen (8-inch) wooden skewers, soaked in water 30 minutes

    Directions:
    In a small saucepan, cover potatoes with 2 inches water, and bring to a boil. Simmer 15 minutes or until fork-tender.

    Remove potatoes and place in a bowl. Reserving the cooking water.

    Slice potatoes in half, and toss with 1 tablespoon vinegar. Arrange on a platter.

    Add the green beans to simmering water; cook 4 minutes or until crisp-tender. Remove from pot, and rinse with cold water until cool. Drain again and set aside.

    Whisk together remaining 1 tablespoon vinegar with mustard in a small bowl, and add olive oil in a slow stream until well-combined. Transfer 2 teaspoons vinaigrette to a bowl, and toss with tuna to coat. Whisk remaining vinaigrette with 1 tablespoon hot water and olives.

    Place tuna on two or three skewers, and then individually skewer each group of vegetables, so all zucchini together, all olives, peppers, etc.

    Start vegetables first, turning occasionally, as they grill over moderate heat for 6–8 minutes or until vegetables are tender. Add fish in the last few minutes. Be sure not to overcook the fish. Remove when done.

    Remove fish and veggies from skewers, and place on platter with eggs.

    Drizzle with anchovy vinaigrette, and serve.

    Anchovy Dressing:

    • 1 anchovy fillet, drained
    • 1 large free-range egg
    • 2 teaspoons fresh organic lemon juice
    • 2 teaspoons capers, drained and chopped
    • ½ teaspoon chopped garlic
    • ½ teaspoon gluten-free Dijon or brown mustard
    • ½ cup extra-virgin olive oil
    • 1½ tablespoons minced shallots
    • ½ teaspoon Worcestershire sauce
    • â…› teaspoon kosher salt
    • â…› teaspoon freshly ground black pepper

    Directions:
    In a medium bowl, use the back of a fork to mash the anchovy, salt, pepper, and garlic into a paste.

    Add the egg and whisk well to blend.

    Add the lemon juice and mustard, and whisk well.

    Add the oils in a steady stream, whisking constantly to form a thick emulsion.

    Add the shallots, capers and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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    This recipe comes to us from Shirley Sanchez
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    Scott Adams
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    Destiny Stone
    Traditionally a French recipe, this gluten-free recipe can be eaten for breakfast, lunch, dinner or as a finger food for any event. The yummy possibilities are endless. Baking time is 30 minutes, but preparation time is very minimal, and the results are so worth it!
    Ingredients

    2 cups gluten-free pancake mix ½  cup butter 2/3 cup + 2 tablespoons Milk 2 cups mozzarella cheese - shredded 12 slices gluten-free ham - thinly sliced  12 slices gluten-free turkey - thinly sliced  3/4  cup strawberry fruit spread (or fruit spread of your choice) 1/4 cup powdered sugar - to sprinkle on top
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    Heat oven to 375 degrees F. Lightly grease an 8-by-8-inch square baking dish. Mix the pancake mix and the butter with a fork until the mixture resembles coarse crumbs, add the milk, and stir with a fork. Put half the mixture in the bottom of your baking pan, then sprinkle on 1 cup mozzarella, 1/2 of the thinly sliced ham, then 1/2 of the thinly sliced turkey. Spread strawberry fruit spread on top spreading to within 1/2 inch of the edge, then layer the last half of the ham, then the last half of the turkey, then sprinkle on 1 cup mozzarella. Spread the rest of the baking mix on top, and bake for 30 minutes. When nicely browned remove from the oven and sprinkle with powdered sugar. Allow to sit for 5 to 10 minutes before cutting and serving. Cut into wedges and enjoy.


    Jefferson Adams
    Vichyssoise is one of the Grand Dames of chilled cuisine, and one of the tastiest, most satisfying of all cold soups. This version marries puréed leeks, onions, potatoes, cream, and chicken stock  to create a thick, delicious soup that is certain to please.
    Ingredients:
    3 leeks sliced thin
    3 cups chicken broth
    1/4 cup heavy whipping cream
    1 large onion, sliced
    1 cup potatoes, peeled and thinly sliced
    1 tablespoon butter
    1/4 teaspoon dried thyme
    1/2 teaspoon dried marjoram
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 bay leaf
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    Melt butter in a large stock pot over low heat.
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    Add chicken stock and bring to a boil, lower heat and simmer gently for 30 minutes.
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