Tuna a la Bourgie

Here is a recipe for a tuna fish sandwich with a Mediterranean bent. Spicy, and briny, it is the perfect alternative to a mayonnaise-laden, tuna fish sandwich. The following recipe is for the complete tuna fish sandwich.

Serves 2-3

1- 6 oz. can tuna fish packed in olive oil, drained
1-2 jalapeno pepper, finely diced, seeds removed for less heat
6-8 Greek or green olives, chopped
1 1/2 tablespoons olive oil
salt and pepper
2 hard-boiled eggs, sliced
arugula, cleaned and dried
baguette, sliced horizontally

Mix the tuna, jalapenos, olives, and olive oil, together with a fork, breaking up any large chunks of tuna. Season with salt and pepper. Take sliced baguette, and place in a bed of arugula. Drizzle with additional olive oil, if desired. Spoon in some of the tuna salad, and spread evenly. Top with sliced pieces of egg. Close sandwich, press firmly together, and enjoy!

Citrus Scented Popcorn

A delightful salty-sweet snack, this popcorn is reminiscent of kettle corn, but is enriched with fresh orange zest.

1/8 cup neutral tasting oil, such as canola, or vegetable
1/2 cup popcorn kernels
2 tablespoons butter
1/2 teaspoon salt
6 tablespoons sugar
zest of 1 orange

In a small bowl mix the sugar, salt, and orange zest, set aside. In a medium sized, lidded saucepan, pour in the oil and the popcorn kernels. Place popcorn over medium heat, secure lid, and begin to shake the pan gently. It is important to keep the popcorn moving in order to avoid scorching. Continue shaking the pan, until you begin to hear kernels popping, about 4 minutes. Once popcorn begins to vigorously pop, turn off the heat, and allow kernels to finish popping.

Pour popcorn out and into large paper grocery bag. In the same saucepan, melt the butter. Pour melted butter onto to the popcorn, then pour in the sugar-orange mixture. Close the bag, and shake popcorn vigorously to season evenly. Pour the popcorn into a bowl, and eat up.