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Linguine with Baby Spinach, Olive Oil, Feta and Chili Peppers

Elvis

Vancouver food guru Lesley Stowe, who devotes much of her life these days to manufacturing and distributing her beyond-delicious Raincoast Crisps (www.lesleystowe.com ) shares a favourite recipe: It’s an “easy mid-week dinner, or leisurely weekend lunch that’s healthy, sexy and spicy.” Everything you want, says Lesley, in a quick-and-easy pasta dish. This dish screams for a Pinot Grigio from Alto Adige. Say that ten times fast.

Cuisine
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- Tomato
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Mixology

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Asian Tuna Cakes

Serve with cherry or plum dipping sauce. Adapted from a VH Sauces recipe.

Ingredients

At a glance

Cuisine

Main Ingredient

Cooking Method

Difficulty Level

Tidings Eats

Fish and Seafood

White Wine Match

Makes

4

2 cans (187g ea.) flaked tuna, drained well

1/2 cup water chestnuts; finely chopped

1/2 cup Shiitake mushrooms; finely chopped

1/4 cup green onions; finely chopped

1/4 cup mayonnaise

1/4 cup bread crumbs

1 egg beaten

2 Tbsp olive oil

Salt

Pepper

Method/Steps

Wine and Spirits Match

1. In a bowl, combine tuna, water chestnuts, Shiitake mushrooms, green onions, mayonnaise, bread crumbs, egg and salt and pepper to taste.

2. Mix gently, but thoroughly, shape into 8 cakes.

3. Coat pan with oil and fry cakes until browned; about 5-7 min per side.