Secret Recipes

Tomato Salad with Oregano

(for 2 persons)

• 2 tomatoes (mature, medium size)
• 1/2 shallot (small)
• Extra virgin olive oil
• Oregano
• Salt flower

Cut the tomato in round slices and distribute it in a platter.
Remove shallot peel and cut it in thin slices. Spread the shallot over the tomatoes.
Spread the oregano leaves and the salt flower. Finish with the olive oil. Can be served as starter, or as garnish.

Mediterranean Tuna Salad

(for 2 persons)

• 1 tuna fillets can (in olive oil)
• 2 potatoes (white, medium size)
• 2 carrots (medium size, or 1 if big size)
• 1 small cup of peas
• 1 egg
• Extra virgin olive oil
• Oregano
• Sea salt

Peel the potatoes and cut them in cubes of around 3 cm. Cook the potatoes in water with salt. When ready remove the water and reserve.
Peel the carrots and cut them in slices of around 1 cm. Cook the carrots in water with salt. When ready remove the water and reserve.
Cook the peas in water with salt. When ready remove the water and reserve.
Boil the egg (the yolk should be hard-cooked). Remove eggshell and cut the egg in round slices. Reserve.
Let all cooked ingredients chill down. When cold open the tuna can, drain the liquid and mix the tuna with the vegetables.
Spread the oreganos leaves and finish with the olive oil. Gently mix once again.
Decorate with the eggs slices and serve.

Note: as all ingredients are cooked this salad can be kept in refrigerator for 2 days, without problems.

Mackerel Salad with Cherry Tomatoes and Quail Eggs

(for 2 persons)

• 1 mackerel fillets can (in olive oil)
• 8 cherry tomatoes
• 4 quail eggs
• 2 potatoes (white, medium size)
• Extra virgin olive oil
• Oregano
• Sea salt

Peel the potatoes and cut them in cubes of around 3 cm. Cook the potatoes in water with salt. When ready remove the water and reserve. Let it chill.
Boil the eggs (the yolk should be hard-cooked). Remove eggshell and cut eggs in half. Reserve and let it chill.
Cut cherry tomatoes in half, temper with salt flower. Mix the vegetables and the eggs in a serving bowl.
Open the mackerel can, slide the fillets and gently mix it with the remaining ingredients.
Spread the olives leaves and finish with the olive oil.