Fresh Approach Cooking

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Australia is just the best.

Not that I've ever been there (I have an aversion to flights that long. Anything that lasts more than 12 hours - and I am out.) but they have such a cool vibe, and a good thing going. Sun, surf, food.

They are so rockin' a country/continent in fact, that they had a party just to introduce some of their fancy-foodstuffs to our shores and wadda ya know...I was invited.

G'Day indeed!

We ate lamb, (natch) and kiwi jam. We had fois gras (take THAT Chicago.) and lots of other things that I forget because of the copious amounts of wine. Lovely Down Under wine.

And as part of their brilliant marketing strategy, these culinary goodwill ambassadors gave out goody-bags. So we could continue the gluttony in the privacy of our own homes. (It's as if they some how knew their product would end up getting reviewed on line...)

Oh yea baby.

Good-ies!

My favorite item, by far, was this adorable can of tuna. G'Day Gourmet (TM) Tuna.

I know what you are thinking, I do...can of tuna? What gives?

But seriously kids, this is more than just a can-o-tuna. Its sustainable, low/no mercury, TASTY tuna. Seasoned tuna. Mild Indian Curry seasoned tuna. Lip smackin' goodness right out of a can.

This stuff is my idea of pre-made food heaven. It is just what I look for in a quick-bite-delight. Really flavorful and earth friendly.

Can I get a "hallelujah!"

(The packaging is way cute too...seriously adorable.)

And I didn't just slap this stuff between two slices of bread and call it luncheon...no I did NOT! I made it into Empanadas (omg, SO perfect with that recipe) and into this tuna salad extraordinaire.

This light, wiz-bang-pow flavor packed, nutrient dense, high protein, low-carb (ack, sorry, had to say it) wonderment. It may seem like a funky combo, but the sweetness of the pickles, and the crunch of the water chestnuts perfectly match the richness of the fish and the fire of the (0optional) chile.

So good.

SO good.

So if you find some of this on your grocers shelves (Whole Foods has it.) this is the perfect way to indulge in its savory sinfulness (actually, not sinful at all, I was just going for alliteration.) and if you don't have access to it...well, for one, ask your grocer to add it, or try adding some curry powder to your regular tuna. Not as good, but still a plan.

Okay, and now the recipe! Enjoy!


3 cans G'Day Gourmet Mild Curry Tuna
1 stalk celery, diced
1/4 cup peas
1 small Thai chile, minced (optional)
1 medium sweet potato, peeled, diced and cooked
Some parsley, minced
1 heaping teaspoon sweet pickle relish
1/4 cup water chestnuts, slivered

Combine all, season to taste with salt and pepper. Let sit to meld, about 15 minutes.

Makes enough for four servings. Can be reduced or increased as you like.

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62-year-old Jennifer Brown was thrilled to be awarded second place for her Victoria Sponge in a baking contest at her her village carnival in Wimblington, Cambs England... and she was intrigued to find out which cake had beaten her tasty treat to the top spot. Then judges revealed her cake had been the ONLY entry. Organisers had spotted her sponge had rack mark indentations from where it had been in the oven - and decided it just wasn't up to the high standards demanded of coveted top place. "I must admit I have never heard of coming second in a one horse race before. "But I haven't taken it personally - I had a good laugh about it." - The Mirror, UK

The term curry was invented by the English, East Indian Trading Co.

G'day Gourmet offers seasoned tuna and salmon. Other choices include:Chili, Lemon Pepper, Mild Indian Curry, Tomato Basil, Tomato Onion, and Tomato Salsa. I tried them all, and loved them all.

Labels: Gluten Free, Low-Carb, Luncheon, Salad, Seafood