Why cook vegetables – ain’t better to eat raw?
We cook vegetables recipes healthy so as they taste better and cooking provides more nutrients so that our body can better consume them. It’s an all-time dilemma to make kids eat vegetables, so here we’ve some vegetables recipes for kids, and these vegetable recipes for kids are quick to make and appeal visually to kids. Also try some new vegetable recipes for a crowd that are vegetables recipes easy and cheap to prepare. The most famous vegetables cuisine is Indian so we’ve included some vegetable recipes healthy from specific vegetables recipes Indian cuisine.
Description
On those boiling hot days when heavy lunches just won't do, try this tasty tuna salad -- the complete dish to take for a picnic lunch. Quick and healthy salad recipe with grilled tuna fish and white beans.
Ingredients
14 ounces tuna steaks
1 small red onion, thinly sliced
1 tomato, seeded and chopped
1 small red pepper, thinly sliced
2 (14-ounce) cans cannellini beans
2 garlic cloves, crushed
1 teaspoon chopped thyme
4 tablespoons finely chopped Italian parsley
1 1/2 tablespoons lemon juice
1/3 cup extra-virgin olive oil
1 teaspoon honey
4 handfuls arugula
1 small red onion, thinly sliced
1 tomato, seeded and chopped
1 small red pepper, thinly sliced
2 (14-ounce) cans cannellini beans
2 garlic cloves, crushed
1 teaspoon chopped thyme
4 tablespoons finely chopped Italian parsley
1 1/2 tablespoons lemon juice
1/3 cup extra-virgin olive oil
1 teaspoon honey
4 handfuls arugula
Recipe
Put the tuna steaks on a plate, dust with cracked black pepper on all sides, wrap with plastic wrap and refrigerate until you need it again.
Mix the onion, tomato with pepper in a big bowl. Wash the cannellini beans with cold running water for half minute, rinse and put in the bowl with the garlic, thyme plus 3 tablespoons of the parsley.
Put the lemon juice, oil with honey in a little saucepan, on a boiling temperature, then simmer, mixing, for 60 seconds or until the honey melts and mixes well. Take out from the heat.
Cook the tuna on a hot, slightly oiled barbecue grill or leveled plate for 60 seconds or more on each side. The meat should still be crimson colored in the middle. Slice into little cubes and mix with the salad. Toss with the hot dressing.
Place the arugula on a platter well. Top with the salad, season finely and toss with the left over parsley.
