Tuna Salad
Ingredients
- 10oz tuna packed
- ½ cup mayonnaise, best quality such as Hellmann’s or Duke’s
- 2 ribs celery, finely diced
- ½ small red onion, finely diced
- 2 chive, light and dark green parts, thinly sliced
- 1 tablespoon fresh lemon juice (from 1 lemon)
- ¾ teaspoon mustard
- 2 tablespoons cucumber diced
- 3 tablespoons finely chopped flat-leaf parsley
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Directions
Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined. Taste and adjust seasoning, if necessary. Use immediately or store in a covered container in the refrigerator for up to three days.
Spaghetti and Meatballs
INGREDIENTS
- 1 large egg
- 3 tablespoons finely chopped fresh basil (plus more for serving)
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- ¼ cup water
- 1½ pounds ground meat (approximately equal parts ground beef and or pork)
- ¾ cup dried Italian style bread crumbs (such as Progresso)
- ½ cup grated Parmigiano-Reggiano cheese (plus more for serving)
- Large jar (32 oz) good quality Marinara sauce
- 1 pound spaghetti
INSTRUCTIONS
- Preheat the oven to 350°F and set an oven rack in the middle position.
- In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic and water. Add the meat, breadcrumbs and cheese and mix until just combined (your hands are the best tool). Do not overwork it.
- Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet. Bake for about 10 minutes, then remove the baking sheet from oven and use a metal spatula to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula). Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.
- In the meantime, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper). Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta.
- While the meatballs are cooking, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente. Drain, then toss with the sauce and meatballs (you may find it easier to toss everything together in the pasta pot rather than the skillet; it depends on the sizes of pans you are using.). Serve topped with fresh basil and more grated cheese
Garlic Shrimp
Ingredients
- 1 pound large shrimp, deveined (peeled or unpeeled)
- 3 garlic cloves
- ½ teaspoon salt
- 3 tablespoons butter
- 2 lemon wedges
- Fresh cilantro or parsley, for garnish
Instructions
- Mince the Garlic Cloves finely (you can use a food processor)
- Pat the shrimp dry. In a medium bowl, mix the shrimp with the garlic and salt.
- In a large skillet, heat the butter on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs.
- Spritz with juice of the lemon wedges and serve immediately.
