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Sunday, March 6, 2011
Sundays are my cooking day. I usually do my food shop then cook up my meals for the week. Today I made my T.P.E (Tuna, Potato, Egg Salad). This salad is a take on the salad I found at the deli counter at Real Food Daily in the Marina. It was such an interesting trio and I love that it's packed with protein and blends three of my favorite salads. These types of salads usually use mayo but since I despise mayo, this is topped off with my usual olive oil, sea salt and lemon pepper. The egg yolk adds a little creaminess so it's not too dry.
T.P.E (Tuna, potato, egg salad)
3 cans of canned albacore white tuna (in water or olive oil)
3 hard boiled eggs
Handful of small boiled potatoes
Grilled asparagus spears
diced green onions
diced red onions
Toss tuna in a large bowl then egg and potatoes. Drizzle olive oil, sea salt and lemon pepper. Add the rest of the ingredients and mix together.
Pack them up in individual containers and you're all set for lunch for the week.
Had dinner tonight at Spork in the Mission right on the corner of Valencia and Hill (near 22nd St.) They are known for their "inside-out" burger so I wasn't sure what to expect from the menu from a vegetarian/pescatarian point of view. They had two vegetarian dishes available under the pastas and grains section: La Pasta Melanzane, which is fresh made pappardelle with breaded eggplant fritters and tomato sauce or the Rustic Farro Risotto, which was a slow cooked farro with lentils, wild mushrooms, kale, cauliflower, and butternut squash. I asked our server (who took a really long time to finally greet our table) which of the two he preferred and he said they were different in that the Pappardelle pasta was pretty heavy with the hearty tomato sauce, and the risotto was a lighter option so it depended on what I was in the mood for.
I chose the risotto and although it was pretty tasty, it felt more like a rice pilaf than a typical creamy risotto. (Side note: I was just watching an episode of Top Chef earlier in the day and they were discussing how risotto should be properly cooked which is to let the rice be the "star" of the dish and not to let the garnishes over power it. The rice should also spread out when you plate it on a dish instead of holding itself up. Spork's risotto definitely was not your typical risotto dish since it was made with farro) The flavoring was really mild with just a light parmesan cheese, olive oil and lemon juice. I felt like it could use a little something like truffle oil which would have made it amazing. I also thought it was something I could easily make at home, and add as another salad recipe.
Overall, I wasn't blow away by this dish and Spork has a very limited vegetarian offering. If you are pescatarian, they do have quite a few seafood dishes that looked really good. Although, I was disappointed that my dish wasn't served with a spork! Only one of their dishes on the menu actually comes with one!
We didn't order dessert but they're dessert menu looked amazing and the reason why I would go back and try this place again. They also say they do brunch so would be curious to see what that menu looks like.
Here's Spork's menu to see for yourself!