TUNA FISH SALAD WITH MUSHROOM POLENTA

TUNA FISH SALAD WITH MUSHROOM POLENTA

PORTIONS: 4

INGREDIENTS FOR TUNA SALAD

8 oz. / 227 g tuna (2 cans drained)

1/3 cup chopped red onions

¼ cup red peppers, diced

1 tbsp. thinly sliced scallions

1 tbsp. chopped cilantro

½ cup green cooked peas

2 tbsp. olive oil

2 tbsp. red wine vinegar

½ tsp. salt to your taste

1/8 tsp. ground pepper

2 avocados cut in wedges

METHOD

In a bowl mix all ingredients together and refrigerate until is time to use it.

INGREDIENTS FOR MUSHROOM POLENTA

1 tbsp. olive oil

3 tbsp. soft butter

¼ cup red onions, diced

2 garlic cloves, minced

¼ cup red peppers, diced

5 oz. / 140 g bottom mushrooms, sliced

1 tbsp. chopped parsley

2 tsp. fresh thyme leaves

2 tsp. fresh oregano leaves, chopped

2 cups milk

2 cups chicken broth or water with 1 chicken bouillon, without monosodium glutamate

1 tsp. salt

1 cup fine yellow corn meal. (polenta)

¼ cup grated parmesan, pecorino or romano cheese

METHOD

Heat up a pot with the oil and melt half the butter at moderate temperature.

Sauté, garlic, onions and pepper together.

Add and cook the mushrooms.

Incorporate the herbs, milk, chicken broth, salt rest of the butter and pepper. Bring the liquid to a boil and reduce the heat.

Add and bit in the corn meal, making sure there is no lumps in it. Keep cooking it slowly for about 5 minutes.

Mix in the grated cheese.

Brush some olive oil in round ceramic dishes and fill it with the mix. Let it cool off.

Once the polenta is firm pull it out and grill it.

TOMATOES AND CALAMATA OLIVES

1 large plum tomato

¼ cup diced onions

1 tbsp. thinly sliced scallions

½ tbsp. chopped parsley

7 pitted calamata olives, thinly sliced

½ tbsp. balsamic vinegar

½ tbsp. olive oil

Salt and pepper to taste

Assemble the dish placing the tuna fish salad at the center of plate and the polenta, avocado and relish around it.