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Cooked a very simple, yet delicious Tuna Nicoise, salad for lunch. Found some great new potatoes to go with this and made a dressing with Dijon mustard.

Ingredients

serves 2

for the salad

  • 1 can of tuna
  • 4 small new potatoes
  • salad leaves
  • 1 tomato sliced into eighths
  • 2 eggs
  • 1/2 red onion finely sliced

for the dressing

  • olive oil
  • white wine vinegar
  • dijon mustard
  • pinch of salt and freshly ground black pepper

Method

for the eggs

Place the eggs in cold water in pan. Bring to the boil and once boiling cook for a further 5 minutes for sof boiled and 7 for hard boiled. When the time is up, plunge the eggs into cold water to stop the cooking process.

for the dressing

2 parts oil to 1 part vinegar. Then add Dijon mustard to taste and a little salt and pepper. Then lightly dress your salad and assemble your ingredients.


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Made this for lunch… I bought ready made pastry so it was really simple. Here you can buy them all pre-rolled and cut into circles again, not sure how easy this would be to get hold of in other countries. I’ve just read a bit more information about how to cook empanadillas and it seems that you have to deep fry them… I will cook them again soon, and I will write another post.

Ingredients

for the sauce

  • 1 onion finely chopped
  • 1 clove of garlic
  • 2 tomatoes
  • 1/2 red pepper
  • a large can of tuna
  • salt and freshly ground black pepper
  • olive oil
  • tabasco sauce

Method

Soften the onion and garlic in some olive oil. Remove the skin of the tomatoes by putting them in a bowl of boiling water. Add the rest of the ingredients and make into a sauce. Add a little tabasco to give it a bit of spice. Make the sauce quite dry so it won’t run out of the pastry. We soon discovered that the grease proof paper that each pre-cut pastry came in was really helpful and by folding the pastry using the paper, you could easily place the pastry wherever you want on the tray. We also made a  couple of sweet pasties with apple,  (just chopped apple, brown sugar and cinnamon blasted in the microwave with a lid on for a couple of minutes to make a purée). We then glazed the empanadillas with egg and baked in a hot oven 200°C for abot 20 minutes until the were golden brown. Hot or cold these are so good.

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