Tasty Crostini with tuna and chickpea

Tasty Crostini with tuna and chickpea

Time: 20 min

Ingredients for four people:

  • 200 g of boiled chickpeas
  • 1 clove garlic
  • a sprig of parsley
  • sea ​​salt – black pepper
  • extra virgin olive oil
  • 1 untreated lemon
  • 2 pack of Rio Mare tuna in virgin olive oil 80 g
  • a few leaves of fresh basil
  • a few needles of rosemary
  • 200 g of baguette
  • fresh thyme to decorate

Method:
Mix in a blender the chickpeas with garlic, a few needles of rosemary, parsley, salt, lemon juice and two tablespoons of olive oil. Get to a creamy consistency, finish with a freshly ground black pepper.
Drain the tuna, break it and mix it with the lemon zest and chopped basil. Cut the baguette in oblique and toast the slices on a hot grill.

Grilled tomatoes with mackerel fillets

Grilled tomatoes with mackerel fillets

Time: 15 min

Ingredients for four people:

      • 4 ripe tomatoes and ribbed firm
      • 1 package of Mackerel Fillets 120 g
      • 4 tablespoons extra virgin olive oil
      • salted capers
      • fruits caper
      • 1 untreated lemon
      • mixed herbs (basil, fennel, parsley)
      • salt

Method:

1.Desalination capers, put them in a bowl with the olive oil, the juice of 1/2 lemon and the grated rind.
Combine 1 chopped mixed herbs spoon.
2. Cut the tomatoes in half horizontally.
Cuocili on a hot ridged grill, arrange them on plates and lightly room.
3. A system of each tomato 1 fillet of chopped mackerel and season with the sauce of capers. Decorate with remaining herbs and some fruit of the caper. 

Capers are the flower buds of the homonymous plant. They collect still closed and are preserved in salt or vinegar. They are usually used to flavor dishes and match with a wide variety of foods.

Mackerel and brown rice kedgeree

Mackerel and brown rice kedgeree

Time: 30 min

Ingredients:

      • 50g of brown rice, quick-cook
      • 1 tsp oil
      • 1/2 onion, sliced
      • 1 tsp mustard seeds
      • 1 tsp turmeric powder
      • 1 tsp chilli powder
      • 50ml of boiling water
      • 25g of kale
      • 50g of mackerel, smoked
      • 1 egg, boiled

Method:

1.Start to cook the brown rice according to the instructions on the pack. After five minutes, heat a teaspoon of oil in a frying pan, and cook the sliced onion at a low heat for 6-8 minutes. You want it to turn soft and clear, rather than browning
2.Start boiling an egg in a small saucepan, and leave for 7 minutes.
3.Increase the heat, and add the mustard seeds to the frying pan. When they start to pop, add the chilli powder and turmeric. Stir for a minute or so to make sure the onions are coated in all of the spices. Add 50 ml of boiling water to the pan along with the kale leaves, so they steam quickly in the spiced water
4.Remove the skin from the smoked mackerel and tear up the mackerel into bite sized chunks. Put into the pan along with the cooked brown rice, and stir until any water has evaporated. Serve in a shallow bowl with a halved or quartered boiled egg