The best thing about food, is that it’s a wonderful way to get to know people and be social. I honestly abhor eating alone and let’s be honest, minimizing recipes for 1 can be a pain and so I end up with the same grilled vegetable display. Another issue is finding people with the same quirky tastes or willingness to try something new other than the Kraft Mac & Cheese. Of course, eating with others on a constant basis isn’t reality and I have to get used to it. But, to spice things up, my friend Alexis, Liz and I have been meeting once a week to test some of our favorites or simply new recipes. In the past, we have contributed various lentil dishes, a pasta bake (actually using Kraft, so I take back that statement above), and other vegetable sides.
Alexis is honestly one of the most amazing people I have stumbled upon here at college. We crossed paths a few times in freshman and sophomore year, but didn’t really hang out. Mistake 😦 We actually both ended up in Barcelona together and I’m not sure why we didn’t hang out more because she, Liz, and I were not nearly as interested in going out and raging on a nightly basis as the rest of our American program seemed to be. She was into healthy food, had a blog (still has a blog – just not updated as much) and oh so much fun. She attends the farmer’s market on a weekly basis, makes her own almond milk, and makes the most amazing energy bars (with less – no sugar). I will certainly share that one with you soon!
When we got back we had a marketing class together and would pass one another in the halls but STILL not get together. Fast forward to senior year (finally) and I decided to just ask her over for a Barcelona reunion dinner. We splurged with paella and chocolate con churros and it was delish. Throwback to all those wonderful memories 🙂 She is now in Liz’s capstone class so they see one another on a daily basis and I decided to revive our dinners. Alright, after that winded explanation, let’s jump into some dinner fun.
Although she really doesn’t look it, Alexis is half British and half Mexica. She grew up on some of the best Mexican recipes and was dying to share them with us. I was ready for the challenge as I grew up on good ‘ol Tex-Mex with taco salad, quesadillas, and enchiladas. Don’t get me wrong, those are classics and boy am I craving some right now, but experimenting and learning to move beyond my comfort zone (…olives…gasp) makes for an adventure. For last night’s extravaganza, I prepared a classic – guacamole 🙂 and Alexis brought out the “Atun a la Vizcaina”. It’s basically a tuna and potato dish with tomatoes, olives (couldn’t taste them) and red peppers. DIVINE!
I was hoping I could have a recipe or two to share with you and last night’s dinner presented the perfect opportunity. It’s quite a simple process and makes a LARGE batch so I’d recommend it for a party, large family, or be prepared for leftovers.
ATUN A LA VIZCAINA
- 2 tbsp olive oil
- 3 cloves Garlic
- 1 medium Onion
- 4 medium (chopped) Tomatoes
- 2 medium Red peppers
- 2 cans Tuna
- 3 potatoes (chopped or cubed)
- 2 tbsp Capers
- 1/2 cup Green Olives
- 1/2 cup Black Olives
- 1/2 cup (chopped) Almonds
- 2 tbsp (chopped) Parsley
- Salt & Pepper (to taste)
- 1 tsp Chicken bouillon
- Optional: Sourdough slices or a bed of lettuce
1. Heat olive oil in a sauce pan.
2. Add garlic and onion and cook until transparent.
3. Add tomatoes and peppers; cook for 5 minutes, medium flame.
4. Add tuna, potatoes, capers, olives, almonds, parsley, chicken bouillon, salt and pepper. 5. Cover with a lid and cook at low flame for 20 minutes or until potatoes are soft.
6. Serve with sourdough bread or crackers.
As you can see we thoroughly enjoyed ourselves. Also, having the ability to cook and chat with a few down to earth girls was amazing. Definitely a great change of pace.