Courtesy of Chef Bijou, she delighted us with her recipe. Check it out here:
RECIPE by Chef Bijou:
PREP TIME COOK TIME
15 minutes 5-7 minutes
SERVINGS: 4 servings
1 cup green beans, trimmed
4 midsize potatoes
1/2 cup pitted Kalamata olives
1 3/4 cups cooked long grain rice
4 small vine tomatoes, seeded and chopped
2 cups canned tuna steak, drained
100ml/ half cup Nuvo extra virgin olive oil
finely chopped small bunch of cilantro
Freshly ground pepper
1 batch fresh cilantro
White Balsamic Vinegar
For the vinaigrette:
1 tsp of garlic
2 tsp fresh chopped cilantro
2 tsp squeezed lemon juice
1 tsp Nuvo balsamic white vinegar
Salt and pepper to taste
1/2 cup of EVOO
Take a saucepan filled with water and add some salt to it. Boil this water and cook green beans in this water for 3-5 minutes until tender. Drain and wash in cold water (iced water). Dress the green beans with the vinaigrette as well as tuna.
Boil potatoes until tender and mix it with some of the vinaigrette and drizzle some EVOO. Boil 4 eggs. Toss with olives, peppers, tomatoes, tuna, olive oil, salt and pepper to taste.
Plate as seen in the video. Violà. Enjoy!
Olives can be easily cured and brine at home. Do you know how to cure and brine olives? It has a fleshier and buttery taste. Why don't you try it?
Jalapenos offer enough Vitamin C to meet your daily recommended intake for the day! We fused this amazing vegetable with our EVOO!