Delicious salad with tuna for our lunch
Ingredients for 5 people:
500g (1 packet) of fusilli
3 cans of natural solid tuna, 100g capers washed and drained
1 peeled red pepper cut into very small cubes
1 chopped red onion
1 thinly sliced celery stalk
3 tablespoons of mayonnaise (I use the brand Taste & Co)
juice of 1 tahiti lemon
200g cherry tomato cut in half
3 boiled eggs
chopped chives
salt and pepper to taste
Procedures to prepare it:
Place the eggs in a pan with cold water. Turn on the fire and count for 12 minutes. They are perfect, cooked. Peel and cut in half p put at the end of the dish. Remove the skin from the pepper: burn it in the stove until it is completely black. Place in a plastic bag and immediately close the bag. After 5 minutes, wash the pepper in the sink and remove all the burnt peel. Open the pepper, remove the seeds and cut into very small cubes. Reserve.
Bring the water to a boil and cook the pasta according to the time it says on the packaging. Drain, pass cold water to warm and dry the pasta on a dish towel. Place the warm, dry pasta in a bowl and sprinkle with 5 tablespoons of olive oil. Reserve. Open the tuna cans, remove the water from the can and place the tuna in a bowl. Do the same with the 3 cans. Add the mayonnaise and stir the tuna, not completely breaking up. Reserve.
Put the chopped onion, sliced celery, diced pepper, capers (wash in water to remove excess salt), lemon juice, salt and pepper in the bowl where the dough is. Stir everything. Add the tuna and the tomatoes (reserving some to put on top). Add the chopped chives and stir everything. Place on serving plate, sprinkle with reserved tomatoes and chopped chives. Place the boiled eggs alongside the salad.
Caponata, a wildcard in the fridge: can be appetizer: Antipasto, salad or served hot
Ingredients:
1 eggplant (approx 300g)
1 red pepper (100g) 1 yellow pepper (100g)
Cebola 1 onion
3 celery stalks
1/4 cup (30g) white raisins ,1/4 cup (30g) toasted pinoli
12 pitted green olives
1 teaspoon of apple cider vinegar
olive oil
salt and pepper to taste
Procedures to prepare it:
Preheat the oven to 180C. Cut all vegetables into medium / small cubes. Start with the eggplant, place the cubes in a large sieve, sprinkle with salt and let stand for 10 minutes. After 10 min, wash in running water, put in the pan, sprinkle with oil and put in the oven for 15 minutes.
Remove the baking sheet from the oven, add all other ingredients except vinegar. Mix everything, sprinkle with oil, add salt and pepper and bake for 35 minutes (after 20 minutes, remove from the oven and stir and, if necessary, sprinkle with more oil. Return to the oven until 35 minutes are complete).
After 35 minutes, remove from the oven, add a teaspoon of vinegar and mix well. Allow to cool, set aside in the refrigerator and serve cold with slices of bread or toast. I don't put garlic, but anyone who likes can put 2 whole garlic cloves. Its optional to add oregano or thyme (I forgot).
Juicy roasted chicken
1 whole chicken
100g butter
2 tablespoons of thyme, 1 teaspoon of mustard
salt and pepper to taste
1 peeled whole onion with 3 cloves stuck in it (or 1 halved whole lemon)
Procedures to prepare it:
Preheat the oven to 180C. Wash the chicken under running water. Place on a baking sheet. Place the butter in the microwave for a few seconds so that it becomes ointment (careful not to melt). Season the butter with salt, pepper, mustard and thyme.
Enter the index finger between the skin and the chest to loosen the skin. Put butter inside the skin and grease the chicken with the rest of the butter. Place the whole onion with 3 cloves stuck inside the chicken (another great option is to put a whole lemon broken in half) and tie the chicken legs.
Cover with aluminum foil and bake for 45 minutes. After this time, remove the aluminum foil, sprinkle the chicken with the melted butter and return to the oven until golden (approximately 30 minutes). While it is browning, open the oven at least 2 times and sprinkle with butter. The chicken is juicy and the breast wet, a delight
😋😋😋 Thank you