Ingredients:
2 tbls yogurt
1 tbls mayonnaise
1 small red onion, finely chopped
3-4 radishes, finely chopped
2 tins Compass tuna fillet (as desired), drained
Lemon juice, to taste
Salt and pepper, to taste
The skin of 1 lemon
2 cucumbers
Method of preparation:
1. In a big bowl, mix the yogurt, mayonnaise, onion and radishes.
2. Add the tuna, cut into small pieces (add as much as you desire).
3. Dress with lemon juice, the grated skin of a lemon, salt and pepper.
4. Wash and slice the cucumbers in thick slices. Scoop slightly one side of the slice with a small spoon.
5. Fill the slices of cucumber with the mixture, and serve immediately. Sprinkle some olive oil, fresh spices and slices of lemon.
Ingredients:
50 g raw quinoa
A handful of broccoli, cleaned
1 small red onion, finely chopped
2 big red peppers, finely chopped
1 tbsp lemon juice
2-3 tbsp olive oil
Salt and pepper
1/3 tsp coriander
1 tin of Compass Mackerel in oil
Method of preparation:
1. Boil the quinoa following the instructions on the package, then drain.
2. Put the broccoli in boiling water, in another saucepan, and boil for 7-8 min. Drain and cool under cold running water. Put aside.
3. Cut some handfuls of fresh spinach in a big bowl. Add the finely cut salad onions, the red peppers, the cooled broccoli and a few spoonfuls of the boiled quinoa.
4. Add the pieces of mackerel, dress with olive oil, freshly squeezed lemon juice, pepper and coriander to taste.
*Add more or less mackerel, quinoa, broccoli or spinach according to your taste.
Ingredients:
3-4 tbsp olive oil
1 big onion, chopped
2-3 garlic cloves, finely chopped
200 g Rison rice
1/2 glass white wine
Appr. 600 ml vegetable stock, hot
The skin of a lemon
The juice of 1/3 lemon
Lemon thyme
Parsley
2 tins of Compass tuna fillet (to taste), drained
Grated parmesan
Served with fresh spinach
Method of preparation:
1. Heat the olive oil in a big saucepan, and fry the onions and garlic. Add the white wine, and cook at a high temperature until only 1/3 of the initial quantity is left.
2. Lower the temperature of the hotplate to medium-high, add the rice and stir constantly until the rice absorbs all of the stock. Repeat the steps adding some stock at a time, until the rice is ready. In the meantime, add the lemon juice, the skin of the lemon, thyme and parsley.
3. Stir the risotto constantly until the stock is completely absorbed. If necessary, add some more stock.
4. After the rice is ready, add the tuna fish, crushed in pieces, and some spoonfuls of grated parmesan. Mix well.
5. Serve with sprinkled baby-spinach and parmesan on top.
