TUNA SALAD WITH CANNELLINI BEANS

I can’t wait to share this recipe that can be prepared within 5 minutes. I found it from an old recipe book by Carla Capalbo which was sitting on the shelf for some time. I got to admit that initially I was skeptical about the combination but surprisingly it turns out really good!

Canned tuna chunks

Canned cannellini beans

Good extra virgin olive oil

Fresh lemon juice

Sea salt

Crushed black pepper

Fresh basil (the original recipe uses parsley)

 

Emulsify the oil with salt, pepper and lemon juice. Mix in all other ingredients. That’s it!

I doubt you need 5 minutes.

BASIC BRUSCHETTA

Ever since I discover my love for Italian food, I don’t think I can part with olive oil, tomatoes and basil anymore. Just these basic ingredients combine to create a simple dish can make me a very happy man.

It’s another lazy Sunday with a gentle November sun. After a fruitful run up the hill opposite my home followed by my favorite bowl of steaming hot tasty prawn noodle soup from the food center for breakfast, I simply refuse to move for the rest of the day. It was until my hungry stomach wake me up to lure me into the kitchen.

Bread is mostly available in my kitchen with cherry tomatoes chilling in the fridge and fresh basil along my corridor. I wanted some extra flavor so I took the trouble to blend some garlic with olive oil and spread onto pieces of French bread before grilling.

For some reason I just feel like tasting lots of olive oil and basil that day. So I tear up the basil into big pieces instead of chopping them fine.

Simply with crushed black pepper, sea salt and chopped cherry tomatoes, I indulge myself to a satisfying lunch accompanied with lemonade made from fresh lemon juice, salt, sugar and soda water.