The last day of our cooking week!
It's Friday and we want something easy to make, am I right? How about a watercress salad with tuna, avocado, and bacon? I am also going to make some pan con tomate, a traditional Spanish 'bruschetta'. This is a great meal to enjoy with your partner or friends on your patio, while sipping a nice glass of white wine or prosecco.
Watercress salad with tuna, bacon, and avocado
(serves 2, double recipe for 4)
Ingredients:
+ 2 cans of tuna (in water) drained
+ 1/2 tomato, roughly chopped
+ 1 avocado, roughly chopped
+ 1/2 can of anchovies in oil, patted dry, finely chopped *optional*
+ a bunch of watercress, roughly chopped
+ 2 scallions, finely chopped
- 2 celery stalks, finely chopped
- leftover bacon (about 4 slabs), chopped bite size
- 4 tbsp olive oil
+ 2 tbsp red wine vinegar
- sprinkle of cayenne pepper
- salt & pepper
Directions:
In a bowl, mix tuna, celery, scallions, and tomato. Fry bacon, let cool, then add to the bowl.
Cover half of each plate with a handful of watercress, put mixture on top and add avocados.
In a separate bowl, add olive oil, red wine vinegar, salt & pepper. Mix well and drizzle half of the dressing on each salad. The empty space is for the pan con tomate.
Pan con tomate
Ingredients:
+ 1/2 tomato, halved
+ 1 baguette, cut in 1/3, then halved lengthwise
- 1 garlic clove, peeled
- 2 tbsp olive oil
- salt & pepper
Directions:
- Preheat oven to 400 degrees
- Put 4 slices of the baguette on a sheet pan and bake until golden
- Take out, then rub garlic on each slice, drizzle with olive oil (as little or as much as you want),
rub and mash the tomato on each slice so it soaks the bread a little. Season with salt & pepper
and serve. You can also add what's left of the anchovies if you want more flavor!
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