Dr. Poon: My Portuguese Tuna Boil

Portuguese Tuna Boil




Ingredients:

• 2 Stalks Green (Spring) Onion
• 1 Head Cauliflower
• 1 Bag (12-15 pieces) Baby Bok Choy
• 1 Head Broccoli
• 1 - 2 Can(s) Low Sodium Tuna *depends how many your serving*
• 1 - 2 Boiled Eggs *depends how many your serving*
• Olive Oil
• Vinegar

Directions:

1. Add cauliflower to boiling water and cook until very tender and can be broken with a folk or mashed with a spatula.
2. Remove from heat and mash. Add the cauliflower to the bottom of your dish.
3. Add broccoli and bok choy to the same water and cook until tender and remove. Place on top of cauliflower mash.
4. Open your can of tuna or 2 cans if serving more people and add to the center of your dish.
5. Boil desired amount of eggs and slice when cooled. Arrange on top of your tuna.
6. Slice your green onions and place on dish.

* Serve your guests (yourself) and then add the olive oil and vinegar on top. Yum-O!!!!!!!!!

This dish was inspired by my mother's Portuguese cod boil. I use to love having it on Friday nights so I thought why not recreate it and hit it with a twist. I will not talk about what was in my mother's recipe because we can not have half of those items so I incorporated new items and it tastes just a great if not better. The great thing is that it certainly is better for you.