Aaaaaaaaaaaaaand back to the frying pan, aka: summer in Madrid. 38 degrees for the next 2 months. And what to eat in this weather?? Always the question, isn't it? but in this weather cold food is a must.
A wonderful salad for the summer, inspired by a recipe of Jami Oliver from his book "The ministry of cooking". I only added pasta to make it a full meal.
INGREDIENTS:
-500 grams of many types of tomatoes, big, small, yellow, greenish etc.
-250 grams of tuna.
-1 can of black olives.
-100 grams of white beans.
-a very good bunch of fresh basil leaves.
-400 grams of cooked pasta.
-2 tablespoons of red vinegar or apple vinegar.
-olive oil, salt and pepper.
STEPS:
1. Cut the tomatoes in small bits, as Americans say: in bite-size.
2.Add the olives, the tuna that you have drained and toss together.
3.Now cook the pasta and cool it off by running cold water and add to the pot.
4. Now add the basil leaves, cut them in half so that they are smaller, and now season with salt and pepper a little, not too much because the tuna and the olives already have salt.
5. Now you can add the red vinegar to season the salad and stir. This step you can also do it in step 1, only to the tomatoes.
This salad is great, the star of the show is the fresh basil, it makes it SUPERB.
If you take it out it will be another boring summer salad but with the basil and the vinegar, it is pretty spectacular....it makes the basil taste sweet even. Kenton loved it.
Store-bought taco seasoning has always kinda given me the creeps about all the stuff that seems to have going on. But putting together all the spices required for mexican food is just too much.
I made this recipe today and I am quite happy with it.
-1 tsp of sweet paprika (my addition here)
