North Bay Woman

64 NORTH BAY WOMAN | F A L L 2 0 1 5 have listed how to make the sandwich on the toasted bread.) Tuna Salad (Makes 2 1/3 cups) Two 5-ounce cans chunk white tuna, drained (Weber favors large-chunk white tuna packed in water, labeled "dolphin safe," from Wild Planet.) 2 tablespoons extra virgin olive oil 1 to 1 ½ tablespoons freshly squeezed lemon juice, to taste ½ cup mayonnaise, preferably homemade ½ cup finely chopped red onion Kosher salt and freshly ground black pepper For the sandwich: 4 generous slices your choice of Della Fattoria bread 1 ½ cups arugula Juice from half a lemon Kosher salt and freshly ground black pepper to taste About 2 tablespoons extra virgin olive oil About ¾ cup grated cheddar cheese ½ cup chopped ripe tomatoes (optional) 2 tablespoons sliced jarred peperoncini For the tuna salad: In a medium bowl, combine tuna, olive oil, lemon juice, mayonnaise and red onion. Add salt and pepper to taste. Set aside. Over medium heat, lightly toast your choice of bread in a 10-inch cast iron skillet that has been filmed with good quality olive oil, no more than 2 minutes per side. Remove toast from heat and sprinkle about 1/4-1/3 cup of cheese over two slices of bread. Spread some tuna salad over the cheese (a generous serving, ¾ to 1 cup). Top with a little more cheese, half the arugula, half the tomatoes if using, and half the peperoncini. Put the two halves of layered bread together to make a thick sandwich. Do the same process with the other two slices of bread. Put the sandwiches back in the skillet and lightly toast the outsides until they are golden brown. Slice in half and serve. Leftover tuna salad can be covered and refrigerated for 2 to 3 days. Adapted from "Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads," by Kathleen Weber, Artisan, 2015. Upper Crust Strawberry Peach No-Sugar Pie, Christine Milne, Crust Pies (Makes one 9-inch pie) Crust: Buy 1 package frozen 9-inch Upper Crust Pie shells, choose from gluten-free or regular. Keep frozen until ready to use. Filling: 1 ½ cups fresh peeled peaches ½ cup fresh strawberries, whole ½ cup xylitol 1½ tablespoons rice flour 2 teaspoons tapioca starch ½ teaspoon cinnamon 1 beaten egg 1 tablespoon sweet butter Preheat oven to 425; after 20 minutes you will turn it down to 400.Take frozen bottom crust out of package. In a separate bowl, gently toss fruit with xylitol and dry ingredients. Fill bottom pie shell with fruit, then dot fruit with bits of butter. Cover with second pie shell. (Directions for how to use the pie shells are on the package.) Crimp edges of upper and lower crusts together, then brush entire top of pie with beaten egg, lightly, avoiding the rim. Place pie in oven and bake at 425 for 20 minutes; lower heat to 400 and continue to bake for another 20 minutes until juices begin to bubble through the crust and top is lightly browned in the center. Let cool to room temperature, then slice and serve. Kathleen Weber of Della Fattoria with her signature tuna melt. – Photo by Stuart Lirette. 230 Greenfield Ave., San Anselmo Women have been working out and enjoying the company of other women at our family owned and operated fitness center since 1984! 230 Greenfield Ave., San Anselmo Includes Unlimited Classes and Full use of facility Call NoW 415-485-1945 Offer Expires 12/31/15 OnE MOnth FOr $ 49 Come Give Us A Try! NOW IT'S TIME FOR YOU!

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