Quinoa and fresh tuna platter, appetizer or main dish, refreshing on these hot days. This is an healthy recipe for all of you and comes up with so many health benefits.
So here is the tutorial for you all made by me.
Ingredients for 12 cups (drip) or a salad for 8 people:
Quinoa Tabbouleh Ingredients:
1 cup quinoa
3 chopped seedless tomatoes
1/2 Japanese cucumber, peeled, minced
juice of 1 lemon
2 tablespoons chopped parsley
2 tablespoons chopped mint
2 tablespoons olive oil
salt to taste
Tuna Ingredients:
600g fresh tuna
3 tablespoons olive oil
10 drops of Tabasco pepper
salt to taste
Procedures to prepare it:
Soak the quinoa in cold water for 30 minutes. Then cook for 5 minutes in boiling water. After this time, drain and rinse in cold water to stop cooking. Drain well and reserve. Add chopped tomatoes and cucumber, herbs, lemon juice, olive oil and salt to the quinoa. Reserve. Cut the tuna into squares (keep on top of a bowl with ice). Season the tuna in cubes with olive oil, Tabasco and salt. Assemble the cups, placing the quinoa and the tuna on top and serve immediately.
If you prefer to make a single dish, mount it in the same way using the rim of a removable bottom shape and decorate with mini lettuce leaves and tomatoes around. Remember that the tuna is raw, needs to be kept in the refrigerator and once the salad is assembled, serve immediately. Since its a healthy food i encourage all of you to try to make it and make it on your own and i am sure that you will not feel dissapointed and it will encourage you to make more of these. Its a special dish and is so simple to make with those ingredients.
Passion fruit quindim, sweet made here at my sister restaurant with the help of other chefs too. This is special for those who like sweet with eggs like me! I have put step by step tutorial and ingredients to prepare it.
Ingredients for a small 6 person quindim (21cm diameter shape with hole in the middle):
90g of refined sugar
90ml coconut milk
45g coconut flakes (plus 30g for decoration)
15 units of strained egg yolks (will give a weight of 300g, after sifting 270g)
100ml fresh passion fruit juice, 30g unsalted butter
30g (2 tablespoons) unsalted butter
6 strawberries to garnish
passion fruit syrup: 300g passion fruit pulp with seeds and 300g refined sugar
Procedures to prepare it:
Grease the form to be used with butter in ointment - soft (well greased) and sprinkle with sugar. Reserve. Prepare the syrup: put the fresh passion fruit pulp and sugar in a saucepan and bring to a boil. Leave to boil for 15 minutes (remove foam that forms). Remove from heat and let cool. Reserve.
Quindim: mix the sugar and coconut milk in a bowl outside the heat. Put the mixture in a pan and bring to the fire. As soon as it boils, count 2 minutes. Remove from heat and allow to warm. In a bowl mix the egg yolks with the passion fruit juice (beat the fruit in a blender quickly, pulse, and strain) and the coconut flakes and butter.
Turn the contents of the pan (with the mixture of sugar and milk) of warm coconut) in wire over the bowl mixture, stirring vigorously with fouet. Turn this mixture into the prepared form. Cover with aluminum foil and let stand 40 minutes. After this time, remove the air bubbles that rise to the surface of the candy.
Cover with aluminum foil and bake in a water bath in an oven preheated to 140 ° C for approximately 2 hours. Take to the refrigerator at least 4 hours before serving. Unmold using a spatula on the sides and center of the pan and decorate the dish with coconut and strawberries and cover with the already cold syrup. If you want to make a bigger one just double the revenue.
really great article