Spaghetti with tuna in olive oil and sun-dried tomatoes:
400 g cooked spaghetti
1 can of tuna in olive oil, drained (save the oil)
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3 fresh garlic cloves, peeled and crushed
3 tablespoons sun-dried tomatoes, thinly sliced
4 tablespoons chopped chives
4 tablespoons chopped American celery
4 tablespoons soy sauce
2 tablespoons chopped pickled lemon
4 tablespoons olive oil (from tuna)
Juice from half a lemon
Preparation:
• In a large frying pan, place the oil, add garlic and heat slightly (do not burn the garlic).
• Add the remaining ingredients except the tuna, spaghetti, soy and lemon juice.
• Mix together over the heat, turn off the heat and add the pasta, lemon juice and tuna.
• Mix well and add soy and a little salt. Serve with or without Parmesan.
Green salad with tuna in olive oil and fresh beets:
1 can of tuna in olive oil, drained
5-6 fresh lettuce leaves, washed and dried
½ cup fresh basil leaves
1 small bunch of fresh, washed arugula
1 fresh beet, peeled and thinly sliced (you can make beets with a peeler)
½ cup quinoa cooked in plenty of water like pasta
Mustard vinaigrette sauce
For the mustard vinaigrette sauce:
2 tablespoons smooth Dijon mustard
5 tablespoons fresh lemon juice
10 tablespoons olive oil
2 tablespoons honey
Salt, ground black pepper
• Mix everything together except the oil in a mixing bowl.
• Add the oil by drizzling while stirring and taste.
• Can be kept in the refrigerator for about two weeks.
Preparation:
• Place all ingredients except the tuna and sauce in a mixing bowl.
• Mix together gently.
• add few Mix the sauce and taste. If you need more sauce, add it.
• Place on a plate and sprinkle the tuna on top.
Photos: Nir Atzmon
