This tuna and bean salad is packed with protein and fiber and is quick to prepare. For extra flavor, add a pinch of crushed red pepper or cayenne.
– 8 cups mixed salad greens
– 1 15- to 19-ounce can beans (feel free to use, chickpeas, rinsed kidney beans or black-eyed peas)
– 1 large red bell pepper, finely diced
– 2 5-ounce cans water-packed chunk light tuna, drained and flaked
– ½ cup red onion, finely chopped
– ½ cup fresh parsley, chopped
– 4 teaspoons capers, rinsed
– 1½ teaspoons fresh rosemary, finely chopped
– ½ cup lemon juice, divided into 2
– 4 tablespoons Olé extra virgin olive oil
– Freshly ground pepper
– ¼ teaspoon salt
– Sea salt
1. Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, ¼ cup lemon juice and 2 tablespoons oil in a medium bowl.
2. Season with pepper.
3. Combine the remaining ¼ cup lemon juice, 2 tablespoons oil and salt in a large bowl.
4. Add salad greens; toss to coat.
5. Divide the greens among 4 plates.
6. Top each with the tuna salad.
Recipe from: EatingWell Magazine, July/August 2009
A great, healthy and delicious dish that’s easier than it seems. Give it a try with Olé extra virgin olive oil.
1 pound halibut fillet, cut into 1 1/4-inch cubes
¼ teaspoon fine sea salt, more to taste
¼ teaspoon freshly ground black pepper, more to taste
4 tablespoons Olé extra virgin olive oil
2 minced garlic cloves,
½ teaspoon dried mint
1 small rosemary sprig
Fresh lemon juice, to taste (optional)
Chopped fresh mint (for garnish)
1. Season halibut all over with a generous pinch of salt and pepper. In a medium-size skillet just large enough to hold fish cubes in a single layer, heat oil over low heat. Add fish, rosemary sprig and dried mint, and let cook slowly until fish begins to turn opaque, about 3 minutes.
2. Stir in garlic and 1/4 teaspoon each of salt and pepper, and cook until garlic is fragrant and fish is just cooked through, another 3 minutes or so (heat should be low enough so as not to brown the garlic or fish but high enough to gently cook everything; the cooking time will vary widely with your stove).
3. Taste and add more salt and pepper and a few drops of lemon juice if desired. Stir in the fresh mint and serve, using a slotted spoon if you want to leave the poaching oil in pan; it is delicious over couscous or potatoes.
Company coming? Try this quick and easy Pesto, to spread on toast or crackers for a great starter or snack.
1/2 cup sun-dried tomatoes (dry-packed, not in oil)
1 cup cilantro, chopped
1/3 cup Olé extra virgin olive oil
1 tablespoon diced green chiles from a can or fresh jalapeno, (if you like it spicy.)
1 teaspoon brown sugar
1 clove garlic, minced
salt and pepper to taste
1. Soak sun-dried tomatoes in the Olé extra virgin olive oil for 2 hours or overnight, if possible.
2. In a blender or food processor, process all ingredients except the salt and pepper until the mixture is smooth, scraping down the sides of the blender or bowl with a rubber spatula as needed.
3. Season to taste with the salt and pepper.
Our olive oil is great in desserts too! Try this recipe for delicious coconut brownies.
– ¾ cup Olé extra virgin olive oil, plus more to grease pan
– 2 ounces unsweetened chocolate, finely chopped
– 2 large eggs
– 2 large egg yolks
– 1 teaspoon vanilla extract
– ⅓ cup cocoa powder
– 2 ½ cups sugar
– 1 ¾ cups all-purpose flour
– ¾ teaspoon kosher salt
– 2 ½ ounces bittersweet chocolate, coarsely chopped
– 2 cups shredded sweetened coconut
– Fleur de sel, for sprinkling
1. Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
2. In a large bowl, whisk together the cocoa powder and 1/2 cup plus 2 tablespoons boiling water until smooth.
3. Add the unsweetened chocolate and whisk until the chocolate has melted.
4. Whisk in the olive oil. Add the eggs, yolks and vanilla, and continue to whisk until combined.
5. Add the sugar, whisking until fully incorporated. Using a spatula, fold in the flour and salt until just combined. Fold in the bittersweet chocolate pieces.
6. Pour half the batter into the prepared pan and smooth with a spatula.
7. Sprinkle 1 cup of the shredded coconut on top of the batter.
8. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with fleur de sel and bake until just set and firm to the touch, (about 25 to 30 minutes).
NOTE: These brownies solidify as they cool, so inserting a toothpick to check if the’re done will not work; it does not come out clean. Transfer the pan to a wire rack and allow to cool completely before cutting into 2-inch squares.
- 2 lb. asparagus, preferably thin spears (about 2 bunches)
- 1/4 cup Olé extra-virgin olive oil
- Kosher salt
- 2 to 3 tsp. fresh lemon juice; more as needed
1. Heat the oven to 450°F with rack in the center of the oven.
2. Snap off and discard the bottom ends of the asparagus spears.
3. Put the asparagus on a large, baking sheet and drizzle with the Olé extra virgin olive oil.
4. Gently toss the asparagus with the Olé oil until it’s evenly coated.
5. Distribute the asparagus evenly on the baking sheet.
6. Sprinkle generously with salt and roast until tender about 10 to 15 minutes.
7. Transfer the asparagus to a platter, toss with lemon juice, Olé extra virgin olive oil and salt to taste, and serve.
You’ll love this recipe with cinnamon and Olé extra virgin olive oil.
• 1 kg beef
• ½ kg green olives
• 3-4 ripe tomatoes
• 1 clove of garlic
• Salt, pepper
• 1 cup Olé extra virgin olive oil
1. Cut the meat into medium-sized pieces.
2. Heat the oil in a pan and fry the meat until it browns.
3. Add the chopped tomatoes, finely chopped garlic, cinnamon, salt and pepper and 1 cup of water.
4. Let simmer for about 20 minutes. Meanwhile, put the green olives into scalding hot water and when the meat is half cooked, add them to the pan. Cook for another 30 minutes.
This Bruschetta is great served as a starter before the main meal is cooked, It is ideal for large groups of people at parties; it looks lovely on a big platter and tastes delicious.
4 slices good country bread
1 large garlic clove, peeled
4 tablespoons Olé extra virgin olive oil
12 cherry tomatoes, quartered
1 ball buffalo mozzarella, roughly torn
12 pitted black olives
pinch of dried oregano
8 Fresh Basil leaves
1. Grill the bread, then immediately rub the garlic over one side and drizzle with half the Olé extra virgin olive oil
2. Combine the tomatoes, mozzarella, olives, oregano and salt in a bowl.
3. Divide between the grilled bread, drizzle with the remaining olive oil and top with basil leaves.
4. Serve and Enjoy!