A simple lunch today making use of the inexpensive cauliflowers available in the market and I am using Jane’s recipe. She prepared it for supper the day I visited Owen and it was healthy, light and delicious, full of Mediterranean flavor with fresh mint, olives and large juicy tomatoes.
You will need :
4 cloves garlic
3 medium large potatoes
1 large cauliflower, cleaned out and cut into florets
1 large tomato cut into 2, allow half per portion
Olives, allow 4 per person
A fist of fresh mint, finely chopped
1 spoon Tomato Paste
Tuna Fish, 1 large can per portion
Sea Salt and freshly ground pepper
In a saucepan, sweat the onion and garlic in a drizzle of olive oil.
Add the potato halves and cauliflower florets, add some water, just enough to cover the potatoes.
Bring to a boil. Lower the heat and simmer,
Add the chopped mint, keeping some aside for garnish.
Test that the potatoes are cooked and then add the tuna fish, olives and tomatoes. Season.
As soon as it start to boil turn off the heat and leave covered to rest for 10 to 15 minutes before serving. Drizzle with some olive oil before serving,
This recipe is Gluten Free and Egg Free.
And here is Jane with her husband Mario. A heavenly view just across a narrow road from their front door. This is what Jane’s sees from her kitchen window while she cooks …