Posted by Stephanie Meyer on Feb 20, 2006 at 10:45am

There is no recipe I could post today that could top the dish featured on Planet Dan. I’m not even going to put the pic on my blog, lest someone think that I created this dish, so check it out by going to his blog. Yeah. Baby. There are definitely people weirder than I am, good to know. Because exposing my weirdness/silliness/grossness on Feminie Hijinx, for the whole world to hear, caused me to not sleep very well last night. Had the typical “vulnerable” dreams – driving in a car that wouldn’t accelarate, caught in public in my underwear, the whole nine. Pretty funny. Hey, being almost-40 is all about taking risks, shaking things up, doing something new. Posting on this blog is something I never thought I would do. And I love it. And doing Feminine Hijinxis definitely something I never thought I’d do. And I love that too. That’s what good friends (and husbands!) are for – to push you past your comfort zone. Consider me pushed! Eeek! (Here we are last night, the chat before the official chat, a photo I stole off Susie’s blog. Apparently, I have none of my own content today. Yet. Gimme a few hours…)

I’m back! AND I made a lovely dinner, an innovation, because I did NOT go to Byerly’s, yesterday or today, which I really needed to do. I love the pressure, I guess; sometimes our best dinners come from what I think is nothing. Tomorrow I’m hitting Byerly’s for sure. John was away for the weekend, back tonight, and we had one of our awesome nights of just hangin’, chatting, cooking, listening to music, laughing. Really nice. He listened to Feminine Hijinxfor the first time and laughed his ass off which made me feel great, I must say, he loved it. So that was cool, along with our simple tapas-inspired dish of oven-roasted potatoes, tomatoes, and onion tossed warm with a tuna salad composed of again, Genoa brand tuna packed in olive oil, chopped scallions, and minced green pepper (recipe posted below, in comments). Poured a Spanish 1991 Mas Donis with it, wow, really hit the spot (and dig those pigtails!). Although with his food John chose a SO (short for soda) instead of the lovely wine (that’s an Orangina in his hand). Bus-ted! I’m telling Stu!

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  1. By Stephanie on February 21, 2006 at 8:54AM

    Warm Potatoes with Tuna Tapas
    Stephanie Levy
    Serves 2-3

    4 medium russet potatoes, peeled, cut into 1-inch pieces
    1 small onion, sliced in ½-inch thick slices
    ½ cup halved cherry tomatoes
    ¼ cup oil
    1 tsp. salt

    1 can Genoa tuna packed in olive oil, drained
    1 scallion, minced
    2 Tbsp. minced green pepper
    ½ c. chopped arugula
    2 tsp. lemon juice
    salt and pepper to taste

    Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Put potatoes, onion, and tomatoes in a medium bowl. Toss with oil and salt. Spread potato mixture on baking sheet, place in oven, and roast, stirring a couple of times, for 45 minutes, or until potatoes are crisp.

    Meanwhile, in a small bowl, toss together the tuna, scallion, green pepper, arugula, and lemon juice, breaking up tuna into small pieces. Add salt and pepper to taste and set aside.

    Serve potatoes topped with tuna and salt and pepper to taste.