Pasta and Tuna Salad (Ensalada de Pasta y Atún) Pasta con atun

I love tuna and sometimes when I don’t feel like cooking I just open a can of tuna, ad some fresh squeezed lime juice and chopped tomatoes and that is my lunch. I got I little fancy and added more ingredients to my tuna salad

Enjoy!

Ingredients
(6 Servings)

1 pound bowtie pasta (Farfalle)
4 (6 oz) cans white tuna, packed in water
1 cup fresh peas, cooked
1 cup fresh carrots, diced and cooked
½ cup diced celery
½ cup finely chopped white onion
Salt and fresh ground pepper
Juice of 1 lime
1 cup mayonnaise
¼ cup chopped fresh cilantro or parsley

Directions

1. Boil the pasta in salted water until al dente and drain well.

2. Mix all the ingredients in a large bowl and refrigerate until ready to serve.

Orange-Honey Baked salmon

Simplicity is the key to this baked salmon which is quick and easy to make, tastes absolutely wonderful and would be a great choice for a dinner party. Enjoy!


Ingredients

(4 servings)

4 salmon fillets (about 6 oz each one)

Salt and black pepper

4 tablespoons honey

½ cup fresh orange juice

4 slices fresh orange

3 tablespoons fresh chopped parsley

Orange zest (1 medium orange)

Directions

1. Preheat the oven to 400° F.

2. In a large baking dish place the salmon fillets. Season each fillet with salt and pepper.

3. In a small bowl mix the orange juice, orange zest and honey. Divide the mixture on top of the salmon fillets. Then top each fillet with 1 orange slice.

4. Place the baking dish in the oven and bake for 15 to 20 minutes or until the salmon is cooked through.

5. Sprinkle with fresh parsley and serve.

bistec a caballo

Bistec a Caballo is a traditional Colombian dish. It is basically a piece of steak with a tomato and onion sauce, topped with a fried egg. We serve it with white rice and ripe plantain on the side.

Bistec a Caballo is made with skirt steak or flank steak and is delicious, try it!

Ingredients
(4 Servings)

2 pounds skirt steak, trimmed and cut into 4 equal portions
1 ½ tablespoons olive oil
1 garlic clove, minced
2 tablespoons mustard
1 teaspoon dried oregano
1 tablespoon ground cumin
Salt and black pepper
2 tablespoons fresh cilantro, chopped
1 cup hogao
4 fried eggs

Directions

1. Place the steaks between sheets of wax paper, then pound until each steak is about ¼ inch thick.

2. Place the pounded steaks in a zip lock plastic bag. Add the mustard, oregano, cumin, garlic, cilantro, salt and pepper. Refrigerate for 1 hour or overnight. Be sure the steaks are evenly covered.

3. In a large skillet, heat the olive oil over medium heat. Place the steaks into the skillet and cook for 3 minutes per side.

4. To serve: Pour hogao over the steaks and top with a fried egg.