Ingredients T

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Tahini | Tamarind | Tangerines | Taro | Tempeh | Tofu | Tomatillos | Tomatoes | Tortillas | Tuna | Turkey

Tahini

Tamarind

Tangerines

Taro

  • Chicken Fafa (Tahitian chicken with taro leaves)
  • Pasteles (Puerto Rican savory cakes in banana leaves)

Tempeh

Tofu

Tomatillos

  • Jocon (Guatemalan chicken in a tomatillo-cilantro sauce)
  • Salsa Verde (Mexican tomatillo salsa)

Tomatoes

Lycopersicon lycopersicum is a versatile fruit with an almost endless variety.  Mostly used as a vegetable, the tomato comes from a large family of crop plants that includes potatoes, peppers and the eggplant.  First cultivated by the Incas in western South America, the tomato spread northward from there to Central America.  The Spanish conquistadors first encountered the tomato as used by the Aztecs, and they brought seeds with them back to Europe.  There the tomato caused a small sensation.  It was called the "apple of love" by the French, and the pomodoro, or "golden apple" in Italy where a yellow variety was grown.  The British believed the tomato to be poisonous, and it was grown only as a garden curiosity.  This belief was carried to the colonies in America, and the tomato was only recognized in that country to be safe in the early 1800s.

The tomato hybridizes easily and comes in many forms.  The three most common types are beefsteak (for slicing), cherry (for salads), and plum (for sauces and tomato paste).  There are also numerous heirloom varieties available that range from golden yellow to white to purple.

Tomatoes are a common item in many cuisines around the world, but no country uses them as a culinary foundation more than the Italians.  The San Marzano plum tomato is grown on the slopes of Mt. Vesuvius and is considered by many to be the best sauce tomato in the world.  Tomatoes are excellent for slicing and in salads.  They pair exceptionally well with basil and oregano.  Fried green tomatoes is a famous dish from the American South.  Tomatoes are the base of Italian marinara sauce and Mexican salsa.  They can be turned into tomato jam or tomato pickles and are a prime candidate for gardeners who can their harvest.

A hot climate produces the tastiest tomatoes.  The best come to the market starting in the late summer and last through early autumn.  Although commercially grown tomatoes are slowly improving in flavor, it is commonly acknowledged that the best tasting tomato is homegrown.

Many recipes call for tomatoes that are peeled, seeded and chopped. If you are using fresh tomatoes, not canned, this can be an important step to keep unappetizing skins and seeds out of a sauce or stew. Cut a small X on the bottom of the tomatoes. Plunge them in boiling water for 30 seconds. Then plunge them in cold water for another 30 seconds. The skin will slip right off. Now cut the tomatoes horizontally through the middle and squeeze out the seeds. Chop and proceed with the recipe.

Tortillas

Tuna

From both the Pacific and Atlantic oceans, these swift, smooth-skinned fish can weigh up to 1,500 pounds.

Most tuna has a deep red color that turns beige when cooked.  Albacore tuna on the other hand turns bright white. Fresh tuna is usually sold as steaks or as a whole or partial loin.  Cooked and canned tuna is another familiar form.

Fresh tuna is best sautéed, broiled or grilled.  A common mistake is overcooking, which thoroughly dries out the flesh.  Tuna should be served rare to medium-rare.  Bigeye tuna is especially good raw as sashimi with just a little wasabi and dipped in soy sauce.  Canned tuna can be used in casseroles and sandwiches, and in Italy it is tossed with pasta and is the base for tonnato sauce.

Salmon, swordfish and shark are acceptable substitutes for tuna in most recipes.  But eat these sparingly, as many are becoming endangered.  Tuna is usually at its peak of freshness in the summer months.  When buying, choose evenly colored pink or red flesh that is moist and shiny.

Albacore: pale flesh turns white when cooked.  Often used for canning.
Bigeye: high fat content.  Good for sashimi.  Only tuna to come into season in the winter.
Bluefin: largest tuna and most highly prized.  Flesh can acquire a deep red color.
Skipjack: most abundant tuna.  Often used for canning.
Yellowfin, or Ahi: named after the color of its fins.  Commonly sold fresh.

Turkey