Breakfast
- 2 cans of Genova Albacore Tuna in Olive Oil, drained
- ciabatta or baguette, cut into 1-inch cubes (about 3 cups)
- 6 Tablespoons extra virgin olive oil, divided
- ÂĽ teaspoon kosher salt, plus more to taste
- 6 mini cucumbers, thinly sliced
- 10 s grape tomatoes, halved
- ½ cup thinly sliced red onion
- 2 garlic cloves, grated to a paste or finely minced
- 2 Tablespoons red wine vinegar, plus more to taste
- 1 Tablespoon chopped fresh oregano
- ½ teaspoon chili pepper flakes (optional)
- 1 teaspoon Dijon mustard
- 2 Tablespoons capers, plus 1 teaspoon of liquid from the jar
- Cracked black pepper, to taste
- ÂĽ cup basil leaves, roughly chopped
- ÂĽ cup flat-leaf parsley leaves, roughly chopped
Direction
Preheat the oven to 425Âş F.
Place the cubes of bread into a large bowl and drizzle with about 2 Tablespoons of extra virgin olive oil. Add a pinch of salt and a few cracks of black pepper, then toss to coat. Transfer the bread to a rimmed baking sheet, spreading the cubes out evenly, and bake for about 10 minutes or until the bread is golden and crisp.
Remove the bread from the oven and let it cool.
While the bread is baking, place the drained Genova Albacore Tuna, cucumbers, tomatoes and onion into a large mixing bowl. Set aside.
In a small bowl, combine the garlic paste, red wine vinegar, fresh oregano, salt, chili flakes, Dijon mustard, capers and caper brine. Whisk well with a fork and slowly drizzle in the remaining extra virgin olive oil, whisking until well blended.
Once the bread has cooled, add it to the tuna, cucumber, tomato and onion mixture, then drizzle with the dressing, gently tossing it to coat everything evenly.
Let the salad sit for at least 30 minutes, and up to 4 hours, before serving. Prior to serving, toss the salad with a little extra olive oil, red wine vinegar, and salt if necessary. Garnish with the fresh basil and parsley.
Lunch
Genova Yellow fin Tuna
Ingredients
- Olive Oil in Easy-Open Cann
- 1 red bell pepper, small dice
- 1 bunch scallions, thinly sliced
- 4 tablespoons fresh chives, chopped
- 3-4 tablespoons mayonnaise
- 1 lemon, juiced
- ½ teaspoon red pepper flakes
- 1 baguette, cut into 4 long slices
- Olive oil
- 1 clove garlic
- Sliced fontina cheese
- Kosher salt and freshly cracked black pepper
Direction
In a large bowl, combine the tuna, bell pepper, almost all of the scallions (leaving a few for garnish), chives, mayo, lemon juice and red pepper flakes and gently stir to combine.
Turn the oven to broil.
Arrange the sliced bread on a baking sheet and drizzle the bread with olive oil. Place under the broiler for 2 minutes until just starting to toast. Remove and rub the bread with the clove of garlic.
Divide the tuna mixture on top of each piece of bread and top with thin slices of the cheese. Transfer back into the oven and broil for 1-2 minutes until the cheese has melted. Remove from the oven, top with additional scallions, season with salt and pepper and serve.
Dinner
Beef balls
Ingredients:
- 1 ½ lbs. ground beef 907 grams
- 1 egg, 50 grams
- 2 garlic cloves, minced 5 grams
- 1 cup fresh parsley minced 60 grams
- 2 tbsp. tomato paste 1 grams
- 1 tbsp. dried oregano 04 grams
- 1 tsp. dried mint522 grams
- Sea salt to taste
- freshly ground black pepper to taste
Direction
Preheat your oven to 350 F.
In a bowl, combine the ground meat, egg, parsley, garlic, tomato paste, oregano, mint, and season with salt and pepper to taste.
Mix with your hands until everything is well combined.
Form the mixture into equally-sized meatballs using your hands or an ice cream scoop.
Place the meatballs on a baking sheet and cook in the preheated oven for 20 to 25 minutes.
