Mom and A bought fresh organic vegetables yesterday in Batangas: cherry tomatoes, lettuce, bell peppers, basil and mint leaves to name a few. Now I’m tasked to cook for lunch today and use available ingredients I have in the kitchen. I grabbed a can of tuna and mixed it with available veggies to produce this recipe inspired by Eddie Garcia’s Tuna Ala Carcamonia shown at Net 25 program’s spoon. Reference: www.net-25.com/recipe_eddie.html.
Saute a can of tuna in oil, garlic and onions in a pan; then add potatoes, bell pepper, cherry tomatoes, corn, beaten eggs and seasoning (salt and pepper, Worcestershire or soy sauce) to taste.
I’m a fan of tuna recipes since my lifestyle staying at a boarding house near the office demands quickfire food to be served. This salad-like dish is light yet filling. You may eat this with wheat bread as sandwich or match this with rice.
Now it’s my third time to eat black rice since my mom recently opted to replace brown rice and serve this one more often. I still need to condition myself to eat this bluish black rice which does not look appetizing. What’s good is that it doesn’t taste any different from red rice or brown rice. Just forget about the color and think of the health benefits:
Consumption of black rice has been linked to marked decreases in risk for dangerous conditions such as heart disease and cancer. High blood pressure, circulation and overall blood health also seems to be maintained well by those who add Black Rice to their diet. Because this special type of rice is considered to be anti-inflammatory and a great source of antioxidants, it may be useful in avoiding long term problems like Alzheimer’s and Diabetes. Souce: http://www.blackrice.com/benefits