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Amazing Tuna Nicoise Kebabs (Gluten-Free)

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.

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.

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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
  • ⅛ teaspoon kosher salt
  • ⅛ 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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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Hi Could a mod please move this post: and my reply below to a new thread when they get a chance? Thanks! Matt

Hello and welcome Firstly, don't worry about it but for ease your post (and hopefully my reply) will probably be moved to its own thread. That will make it easier for others to see it and reply and also help Galaxy's own thread here on track and making sense. The antibodies that the celiac tests look for can drop very quickly, so... maybe? Celiac is difficult to test for, there are different tests and sometimes someone doesnt test on one but does on the other. If you can get a copy of the tests and post it here the community may be able to help explain the results. It may have shown damage to the villi, the little tendrils in your intestine that help you extract nutrients from your food. Celiac is one, but not the only, way in which they can get damaged leading to a vast number of potential symptoms and further making diagnosis a tricky proposition. Definitely, there's a connection. Here's a page that explains it in detail: https://stomachachefree.wordpress.com/2012/03/21/liver-disease-in-celiacs/ Fantastic It sounds as if your doctors were happy to diagnose you on the basis of the endoscopy? It may be then that you've found your answer. I hope so, you've clearly had a rotten and very scary time. I'm sure with the positive reaction to the diet you want to go on and get healthy, but I would only add that you should discuss this with your doctors, because they may want to exclude other potential causes if they've not confirmed celiac at this point. Check out the advice for newly diagnosed here: To your family I'd simply say that celiac is a disease of the autoimmune system, the part of our body that fights diseases and keeps us safe. In celiac people the autoimmune system see's the gluten protein found in wheat, barley, or rye grains as a threat to the system and it produces antibodies to attack it and in doing so attacks it's own body as well. It's genetic in component so close family members should consider a test if they have any of the many symptoms. There's roughly 1 person in 100 with celiac but most of them don't know it and are risking getting or staying sick by not finding out. There's further info for them and you here: https://www.celiac.com/gluten-free/announcement/3-frequently-asked-questions-about-celiac-disease/ I'm going to ask a mod to move your post and my reply to a new thread, but wanted to give you an answer first The good news is you've found a great site and there will be lots of support for you here. You've also got 'lucky' in that if you're going to have an autoimmune condition, celiac is a good one Most react really well to the gluten free diet and you will hopefully have much more healing to come! Best wishes Matt

Please share what was so difficult about starting your account.

I'm new here so please forgive me if I'm in the wrong forum. But I could use some clarity and input.. So I'll try to make my story brief as possible? So about 8 months ago I began itching uncontrollably and after going to the Dr for labs she found my liver enzymes were 5x what they should be and was referred to a gastro Dr. Gastrointestinal Dr ran multiple scans, blood work over the next 2 months and referred me to teaching hospital with a " tumor board" apparently I had a mass within my bile ducts that was blocking bile from liver. Was given a grim diagnosis of rare cancer and told would be dead within the year. Then had an endoscopy done to get tissue of the mass and for some reason it had partially resolved and was no longer blocking bile duct. At this point they could not find and cancerous cells. So fast forward 3 months I'm still in pain and had another endoscopy and the biopsy taken showed high possibility of celiacs. The blood work was negative for celiac but after the grim cancerous diagnosis I had been unable to eat for 2 weeks or so and so I'm not sure if that would have skewed the labs?. How could the biopsy show high possibility of celiac? And had anyone heard of celiac causing inflammation in the bile ducts? I have been gluten-free for 6 weeks and have been feeling remarkably better pain in the upper right quadrant is less, and migraines ( I have had for my whole life) have lessened. So all this to say I don't understand celiacs and how to explain it to family. Or how all of a sudden this happens. Ask if anyone can shed any insight I would appreciate it. Blessings

Thank you for taking the time for sharing that info. Don't we have the best disease ever! There's got to be a better way to cut down the scarring. Yes, I've scratched till it bleed. Can't help it. It's like having a bunch of mosquito bites. Yes, only gluten free now. Still have bursts, so probably am being exposed to gluten. Will need to stop dapsone soon. Good luck with your situation.