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We’re wishing happy 2nd birthday to Sunday Supper today. It has come a long way from the first virtual progressive dinner with eight attendees on Jan. 8, 2012.
These days, we have between 30-40 participants sharing our recipes each week, hundreds who officially belong to the group, and hundreds (thousands?) more who jump on for the Twitter party each Sunday evening.
I’ve enjoyed my time with Sunday Supper, but as close as you can feel to people when you interact with them frequently online, nothing beats an up-close-and-personal meeting! I was lucky enough to meet and dine with founder Isabel Laessig and right-hand-woman Renee Dobbs in real life in New Orleans this year. We shared an epic dinner at Restaurant August in New Orleans, and we had such fun!
Come to think of it, this year I also met Anne Papina Smith from Webicurean at a blogger’s retreat in May, and Kim Watkinson from The Ninja Baker when we discovered we live less than 10 miles from each other in L.A.
Just like eating today around the family table brings families closer, cooking each Sunday with my virtual Sunday Supper cooks binds us together as a family. I hope to meet more of my new family this coming year.
Meanwhile, I’m celebrating the birthday with a picnic on the beach and a healthy tuna salad, chock full of a couple of ingredients you don’t usually find with tuna — bok choy and raisins. Try it. You’ll be a convert.
Recipe: Day at the Beach Healthy Tuna Salad
Summary: Healthy tuna in oil is the star, with baby bok choy giving crunch and greens, and raisins adding a sweet pop in this lively tuna salad.
Ingredients
- 1/3 cup golden raisins
- 1 tablespoon Meyer lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 (5-ounce) can tuna in oil
- ½ a yellow bell pepper
- 2 baby bok choy, chopped
- 2 tablespoons fresh dill, finely minced
- Sea salt
- Pepper
Instructions
- Hydrate raisins by soaking them in boiling hot water for a couple of minutes.
- Whisk lemon juice, Dijon and olive oil in the bottom of a large mixing bowl. Add tuna and its oil, bell pepper, bok choy and dill and stir to mix well. Drain raisins and add them; stir to mix. Taste and add a pinch of sea salt if needed, and a few grinds of black pepper.
- Serves 2.
Source
Dorothy Reinhold | Shockingly Delicious
Sunday Supper
See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.
Preparation time: 15 minutes
Diet type: Pescatarian
Number of servings (yield): 2
Culinary tradition: USA (General)
My rating
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
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This looks espeially good for my little pescatarian daughter, she would love this dish! Thanks so much for sharing it, and it’s so nice to have the opportunity to get to know you and so many others! You are one lucky girl that you got to meet Isabel, Renee, Anna and Kim in person, I’m jealous! HUGS
This salad looks delicious!
Foodie Stuntman,
Thanks! I think you would like it!
This sounds like such a refreshing salad. It might even become my new go-to method for tuna!
Sarah,
I heartily recommend the no-mayo version of tuna salad.
What a beautiful looking salad! So fresh and healthy looking. Exactly what my sort of party needs after a huge sugar overload 🙂
Shannon,
Oh yeah….eat this first, and then have cake!
That looks like and amazing, amazing salad, love the bok choy. So happy to be cooking right along with you for #SundaySupper!!
Tara,
Thanks, and it is so fun to be a part of Sunday Supper!
I love a tuna salad that isn’t laden with mayo, Dorothy! This looks delightfully fresh and delicious.
Stacy,
Not a whiff of mayo here! (And none needed.)
A lovely salad. Thank you, Dorothy. Have a Happy Sunday.
As soon as the weather warms up here, I will be trying this pretty and inventive salad – it sounds delicious! I really hope to make it over to the States and meet some of you soon!
Katy,
That would be lovely!
I’m so jealous of all of you who have been able to meet! (In a good way of course) I hope I can make it to the conference this year. And that is a beautiful salad. Definitely saving this one for future use! “Happy Birthday”!
Foodie Army/Connie,
I want to go to the conference this year, too!
This is the gorgeous salad I need to eat for dinner so I can have some mousse cake for dessert! It sounds amazing, Dorothy!!! Hope we’ll meet one day soon 🙂
Liz,
Agreed on both!
It was so fun meeting you in New Orleans… I think we will all agree that the dinner at August was one we will NEVER forget!
Thank you so much for being such a sounding board and for all your suggestions. You have no idea how much I appreciate it. Thank you for being such a large part of the #SundaySupper Family!
Family Foodie/Isabel,
Joining you in Sunday Supper has been one of the highlights of my blogging career! Cheers to more of it all in 2014!
Oh you added raisins to this warming salad, that’s interesting! Love the salad hues and flavors here. Especially the dill addition is tempting me to try this soon!
Helene,
Raisins are so great with tuna! Try it!
Dorothy! I love this tuna salad so much!!! I totally think canned tuna is making a comeback! love this! and looks delicious!
Alice,
It is! Canned tuna is a great rescuer when you think you have nothing to eat.
Bok Choy! Who would’ve thought? I’m sure that’s a great addition to your tuna salad. I love that!
Jennifer,
Boy choy is wonderful raw in salads! So crunchy and delish!
That meal at August was epic for more than just the food, it was the kinship, laughs, and more shared by us around the table. And I’ll even call it a family table because I feel you and Isabel are part of an extended family that I treasure so much.
Renee,
Agreed on ALL OF IT!
Don’t you just love how Sunday Supper has brought so many people together?!?! I remember finding out that Isabel and I live all of a mile or two away from one another (and Lane too) – what are the odds?!?!
Katie,
How soon we find out that blogging can reduce the size of the planet!
Such great pictures you shared and so fun to see! You look so familiar to me Dorothy. Any chance you grew up in the Midwest?
Getting back to your recipe, I love all the ingredients involved. Bok choy and raisins sound like a fun twist to tuna salad that I would have never thought of. It sounds delicious!
Renee,
I was born in Pennsylvania, and grew up in Southern Calif. No Midwest for me.
Love the updates to tuna salad–this one is definitely not boring! Happy Anniversary!
Marjory,
There is no excuse for a boring tuna salad, IMHO!
There are so great memories associated with SS, but meeting in person has to be the best, no doubt. The salad is so healthy and colorful Dorothy! Gorgeous!
Paula,
Maybe the planets will align one day and we will meet YOU in person!
What a fantabulous recipe, Dorothy! I love bok chou…why didn’t I think of mixing it in with tuna? Ah, well, that’s what fellow Sunday Supper and FBLA blogger groups are all about—learning and growing together,right? You are lovely to include the photo of yours truly on this post…Meeting you was one of the highlights of 2013 =)
Ninja/Kim,
Agreed!