Breakfast, Garden delights, veggies......, what you can do with a left over
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Geisha special

Sometimes we get into habits and forget things we have made, done or tried before. I am the leftover queen….my pet peeve is throwing food out. With that being said I dug in the frig this morning to see what I could throw together for breakfast. Lately I have been on a juice kick, however Saturday mornings when nothing is going on it is fun to create something. This is what I found…..some spinach, carrots, a piece of an onion, left over can salmon (from a salad the other day), one piece of flat bread, eggs. 

Then smack….it hit me…..Geisha special…..the story behind this dish….well…..many years ago we long range ocean fished at least every year or two. One year on a ten day trip we were on the Cherokee Geisha out of  H &M landing in San Diego. We had a top notch chef…..needless to say the meals were nothing but amazing everyday. One morning this was served for breakfast, of course he used fresh tuna that had been caught that morning not canned…..and over the years we have made it…..when we can remember how wonderful it is. (big smile) This is the original recipe….you can add different veggies or omit what you do not like. 

What you need:

  • Cooked rice.  Now this depends on how many you are feeding: for two I use about 3/4 cup raw to almost 2 cups of water. Bring to a boil, reduce heat to simmer and put a lid on it. Short or medium grain is the best however if you only have long grain that will do. Cook ahead of time if you would like and reheat before serving (I had the flat bread which I toasted and sliced in triangles)
  • Large Can tuna or regular can salmon drained broken up
  • 1-2 carrots sliced thin
  • 1/4 onion-if it is a small onion then half…. sliced in not to big pieces but not too small either
  • Frozen peas……maybe 1/2 to 1 cup, no I did not have these but I used chopped frozen spinach instead
  • Thin slice cabbage 1/4 head green or purple works….purple will make the dish colored
  • Eggs-again, depends on how many: for two I use 3 eggs beaten
  • Soy sauce……just a few shakes while cooking then the rest to taste when eating
  • 1-2 tablespoons oil

The amount of vegetables truly depends on your taste buds and how much you like each one, this is just a normal amount to start off with for the recipe.

Cook rice while preparing or make ahead. Rice usually take 30-45 minutes. 

In a large skillet heat oil and cook cabbage, onion, and carrots for five to seven minutes on medium to medium high heat, reduce heat add peas and tuna. Shake soy sauce over dish….about six good shakes. Stir gently and let cook for a few minutes. Add beaten eggs, stir gently and cook, stirring once in awhile until eggs are done. Your rice should be done as well. 

To serve dish rice on a plate, either on the side or on top place egg mixture. Add extra soy sauce if you desire. Do not over do it, it will be too salty and ruin the flavors. 

A great side fruit is sliced oranges.

As always we hope you enjoy

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