KMont: Hi, everyone! It’s us, the ladies of Full Fork Ahead!
Sis Blogging Partner: Well who else would it be, you silly goofball?
KMont: Good point. She’s right, folks. Indeed, who else would it be? Martha Stewart? Bwahahaha! *ahem*
Well, we just wanted to say it’s been a year that Full Fork Ahead’s been open! Tadaaaa!
Sis Blogging Partner: A year of — *dials sis* What are we cooking?
KMont: And I’m all — I dunno – dessert?
Sis Blogging Partner: Yeah, *snort* and I’m like — AGAIN?
KMont: *heehee* And I would be like — YES! Again. Haha! Now roll out that pastry, woman! *cracks whip*
A whole year! It started off much like any off-the-cuff whim does.
With a chainsaw, a squirrel and a canoe, right? Oh, oops, wrong off-the-cuff whim! Please to forget.
I asked my sister if she wanted to do a cooking blog with me one weekend when she was hanging out, and she said sure. That’s it. Well, it’s not quite it. We started slinging blog names around. I looked them up on Google to make sure they weren’t taken or too close to others already out there. The list was, oh, thirty or so names deep.
Dudes, there’s a lot of food blogs out there. Which is so, so great because I can’t get enough of window shopping for new ideas. But…there’s a lot of food blogs out there! Like, whoa.
I wanted to call this place Devil’s In the Dish – but sis said nah, so I stuck the phrase in our About section. Well, she may not have said nah, it’s been so long and I can’t remember. Wish I still had that handwritten list of name ideas! Anyhow, I got my way in the end when we called it Full Fork Ahead. Muahaha!
Probably the most fun thing about celebrating a year of anything is looking back at what made it memorable. Or some of it, we don’t want this to turn into Enorma-Post. Away we go!
It all started with Fresh Strawberry Shortcake. Our mom and just bought some fresh-picked from a berry farm. What followed was only natural. Shortcake – mmmm.
Oh damn – now I want one of these. Someone make some Double Chocolate Pudding Parfaits for me? *sad eyes*
One of my family’s favorites still to this day – Creamy Orzo with Shrimp. I could use some of this right about now, too. Hmm, I seem to making myself hungry. Hazard of the blog and all.
Coooooookies! Cookies cookies cookies! Chewy Chocolate Chip to be exact. I’m not admitting how many times I’ve made these for friends and family.
For myself. Wink.
As we absolutely adore, like a crazed bunch of followers loves their loony cult leader, pumpkin, we kid you not when we say these Pumpkin Cream Cheese Muffins are a culinary masterpiece for your mouth. C’mon, Fall! Mama needs a muffin.
Speaking of culinary wonders – Julia Child’s Boeuf Bourguignon. Oh. My. Flavor-fied. Stars.
Triple-Cherry Streusel Bars. *lick* We salute you, streusel topping!
The simplest ingredients make the best, most savory – and savored – memories. These Cherry Tomatoes Stuffed with Marinated Feta are easy and flavor-packed.
Trendy foods are fun foods! And delicious, too. Red Velvet Whoopie Pies with Lemon Mascarpone Filling.
These were like the best apple pie you’ve ever tasted in a tiny little dish. I’m still planning to use this filling for apple pie later in the year! SO GOOD. Mini Apple Crisps, folks. Make them, love them, the end.
This is the post, Easter Bunny Cake Pops, that started turning things around here at FFA stats-wise. We garnered our first ever OHMUHGAWDSTATSESPLODED day, which, hey, we admit to liking. Plus the pops were fun – and delicious. There are more cake pops in FFA’s future for sure!
Most of the recipes we use here are first-timers for us, and it’s amazing to me that we’ve loved everything that’s come through here so far. This Key Lime Pound Cake with Key Lime Glaze – is the first pound cake I’ve ever baked, and it is sensational. This is a to-die-for recipe from Southern Living magazine and I want some. Now. Whimper.
This White Sangria post was a hit, and I mean a huge one for us. Enorma-Huge! It alone garnered 900+ hits for us the day we posted it, an astounding record for this modest food blog.What can we say? We were tickled. Like, Tickle-Me-Elmo tickled.
Cheers, folks, and thank you SO SO MUCH for coming along with us on a year of cooking! If we’ve inspired you at all, we are grateful, humbled and happy.
And your reward is Tuna Salad.
Yes, tuna salad! But this isn’t your mama’s tuna salad. No cans are in sight. Head to your fish counter for this one.
Raise your hand if you think the tuna steaks look like tongues.
So you season them up and prep a pan most hotly for the tuna. You’ll need to whip up a dressing too, some of the ingredients being wasabi powder, hot sauce, red onion, scallions, lime juice and soy sauce. But all you really need to know at this point in time is that it all tastes fantastic together.
I love to use my stove top grill pan whenever I get a chance too, and I was not passing up the opportunity to lay some grill lines on the fish. The great part is you only cook these babies one minute on each side. Sear is the word.
Assembly time, kids! This grown-up version of tuna salad is ultra fresh and colorful. This is what it looks like pre-mixed. The dressing is on the bottom with some yummy diced avocados. Oh we are about to be so happy, umm hmm!
Plate this amazingly delicious tuna salad as a main course, appetizer salad, whichever works for you. Serve it on top of some fancy lettuce for kicks. And you must serve it with tomatoes! Trust me. You must. We used some baby heirlooms here. A bit of tomato with tuna and avocado – heaven. If you don’t eat it with tomatoes you will be sorry, and we will say we told you so.
Hope you enjoy!
Prep Time: 15 minutes Cook time: 2 minutes Level: Easy Serves: 4-6
from Ina Garten
- 2 pounds very fresh tuna steak, cut 1-inch thick
- 4 tablespoons olive oil, plus extra for brushing
- 2 1/2 teaspoons kosher salt, plus extra for sprinkling
- 1/2 teaspoon coarsely ground black, plus extra for sprinkling
- 2 limes, zest grated
- 1 teaspoon wasabi powder
- 6 tablespoons freshly squeezed lime juice (3 limes)
- 2 teaspoons soy sauce
- 10 dashes hot sauce (your favorite, we used Sriracha)
- 1 to 2 ripe Hass avocados, medium diced
- 1/4 cup minced scallions, white and green parts (2 scallions)
- 1/4 cup red onion, small diced
Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side, or use a stove top grill pan, or grill them up on an actual grill outdoors if you prefer. Set aside to cool.
Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi powder, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
Cut the tuna into chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
Yes, it is all rather..green, isn’t it? Despite the overall cast of green, this salad tastes so, so good. And hey, maybe you like green.
The hot sauce: you might not want to use 10 “dashes” of it; we recommend putting in a little at a time, tasting, adding more if needed and going from there. Instead of Tobasco, we used Sriracha.
Since tuna turned out to be a tad expensive the weekend I shopped for it, we actually only made the recipe with half the amount called for, but it still tasted wonderful. I imagine with two pounds of tuna instead of one, this recipe makes a lot of salad. So prepare the full amount of tuna if you want to, but know that one pound is still enough for about 4 people, especially if you’re serving it on the side.