This is a printer-friendly version of an article from Zip06.com.

Thinking About Food, Most of the Time

You know, that intermittent fasting seems to be working.

I think about food most of the time, but, after all, I am a food writer and it would be a bit odd if I didn’t think about food a good part of the time. But even with parties and cookies and candy and ice cream in the house, I have not gained an ounce since before the holidays. With the exception of a bit of toast in the morning to help with my pills, I generally don’t eat before 11 a.m. and I stop eating at 7 p.m.

I am also choosing my daily menus a few days ahead. Saturday I made a big tuna salad and am eating that for lunch, with lettuce and lots of those grape tomatoes. I roasted a chicken yesterday, and I will eat a good amount of that for a few dinners, with lots of green vegetables and maybe some risotto. I just made two salad dressings, one the Latitude 38 in Mystic I like so much, and the other Caesar.

For dinner last night I made a packet of leftover swordfish with potatoes and dark green kale. This is a recipe I found in the new issue of Eating Well. It called for fresh tuna, and next time I will get the tuna. Because the swordfish was already cooked, it was a little dry, but the packet included mayonnaise and Dijon mustard, two of my favorite sauce ingredients, so it was really good. I also think it would be fine with thinly sliced chicken cutlets, too.

Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.

Parchment-Packet Baked Tuna with Creamy Dijon Turmeric Sauce

From Eating Well, January-February, 2020

Yield: serves 4

¼ cup mayonnaise

1 tablespoon chopped fresh parsley

2 teaspoons Dijon mustard

1 teaspoon honey

½ teaspoon turmeric

2 cups thinly sliced Yukon Gold potatoes

(about ¼ inch sliced)

4 cups chopped kale

1 ¼ pounds tuna (about 1 inch thick), cut into 4 pieces

salt and pepper to taste

Preheat oven to 450 degrees. Cut 4 large sheets of parchment paper, each about 16- by 12-inches (or use pre-cut parchment sheets).

Combine mayonnaise, parsley, mustard, honey, and turmeric in a small bowl.

To make packets: lay the parchment sheets on a work surface with the long sides closest to you. Fold each in half (bringing the short sides together), then open. Place ½ cup potatoes on one side of each piece of parchment and sprinkle with pepper. Top each with 1 cup kale and a piece of tuna. Sprinkle the tuna with salt and pepper. Brush with mayonnaise mixture. Close packets and seal with edges with small, tight folds. Place packets on a large baking sheet.

Bake until the fish is just cooked through, 10 to 15 minutes. (Carefully open one packet to check for doneness—be cautious of the steam.) Set each packet on its own plate. Let stand for 3 minutes. Cut an X on the top of the packet with scissors and carefully fold open to serve.