Tasty Tapas

April 05, 2010

Three allergy friendly tapas recipes...

Here are 3 recipes from The complete Idiot’s Guide to Tapas by Jeanette Hurt that are allergy friendly and delicious.

Roasted Red Pepper and Caramelized Onion Salad with 
Simple Sherry Vinaigrette

This recipe makes 2 cups or 4 servings


2 red peppers, seeded, cored and halved
1 green pepper, seeded, cored and halved
1 teaspoon of extra virgin olive oil
½ a cup of yellow or white onion, diced
Simple Sherry Vinaigrette to taste (recipe following)

Preheat broiler.
Lay pepper halves on cookie sheet and broil for 10 minutes.
When pepper halves are bubbly and mostly blackened, remove from oven. Place in paper bag and cool for 10 minutes.
Heat skillet over medium-high heat for 1 minute. Add oil and heat for 1 minute. Add onion and sauté until caramelized, about 5 minutes. Remove from heat.
Slice peppers into thin, long slices.
Toss peppers, onion and dressing together in a bowl. Serve by itself or over greens.


Simple Sherry Vinaigrette 

This recipe makes 1 cup


½ cup extra virgin olive oil
¼ to 1/3 cup sherry or white wine vinegar
1 tablespoon shallots, finely diced
1 teaspoon Dijon mustard
1/8 teaspoon sea salt
Freshly ground black pepper


Whisk together olive oil, sherry or vinegar, shallots, mustard, salt and pepper in a bowl, or use a food processor or blender to combine ingredients.

Warm Avocado and Tuna Dip

This recipe makes 1 cup, 4 servings


(This dip can is often made with cod, by canned tuna is easier and just as tasty.)
4 tablespoons extra virgin olive oil
½ cup yellow or white onions, diced
3 garlic cloves
3 oz tuna, packed in oil 
2 avocados, cut in half, pits removed
¼ teaspoon paprika
Salt and pepper

Heat a medium sized pot over medium-high heat for 1-2 minutes.
Add 2 tablespoons olive oil and heat for 1 minute.
Add onions and garlic and sauté until caramelized, about 5 minutes.
Reduce heat to low, add tuna and squeeze avocado flesh into pot. 
Sauté for 2 to 5 minutes. Season with paprika, salt and pepper.
Remove from heat. Use either a handheld blender, a blender, or a food processor to purée.
Serve with allergy friendly crackers or toasted bread.

Baked Salmon with Sherry:

This recipe makes 4 servings


(This recipe is made with salt cod in Spain)
¼ cup dry sherry or white wine
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons paprika
Salt and pepper
4 (8 oz) salmon filets, skinned and boned

In a large bowl mix sherry, olive oil, lemon juice, garlic, paprika, salt and pepper.
Toss salmon in marinade and let set for 15 minutes.
Preheat oven to 350 degrees.
Transfer salmon and marinade to an oven proof casserole dish and cook for 15 minutes. Garnish with lemon extra wedges.