Summer Lunch – Lemony Tuna and Kalamata Olives with a Crusty Baguette – E.A.T. #30

A good lunch is a wonderful thing.  To sit down and actually savor a mid-day or late afternoon lunch when I get a chance is a pleasure. My lunches take little prep and use pantry items along with a few fresh vegetables I have on hand. It takes just a few minutes to make it happen. It’s as easy as this.

Here is one of my current favorites using lemons, kalamata olives, tuna packed in olive oil, marinated red onions and fresh oregano leaves. I serve this with a crusty baguette for sopping up all the flavorful juices.

It’s summer in Nashville, it’s hot and humid..take a break from the stove….eat cool…eat simple…enjoy.

Summer Lunch -Lemony Tuna and Kalamata Olives with a Crusty Baguette

Ingredients:

  • 1/4 red onion, slivered and soaked in lemon juice for 15 minutes
  • 2 cans tuna packed in olive oil, slightly drained and leaving larger chunks of tuna
  • 1/2 cup pitted kalamata olives
  • the peel of one lemon cut into thin strips
  • the juice of one lemon
  • 2 tablespoons torn fresh oregano leaves
  • Sea salt and freshly ground black pepper to taste
  • 1 fresh baguette

Directions:

  1. In a bowl gently toss together red onion with lemon juice, tuna chunks with oil, kalamata olives, lemon peel strips, lemon juice and oregano. Season with sea salt and freshly ground black pepper. Cover and let sit for 10 minutes before serving.
  2. Serve with baguette pieces for sopping up juices. A Great nutritious lunch that is as Easy As This!

Teresa Blackburn    http://www.teresablackburnfoodstyling.com

 

 

 

Tomato Basil Soup with Bread from the “Soup for Syria” Cookbook

My friend Brad Hunter is a great “gift giver”. Over the years I have received quite a few from him and they are all among of my favorites. Some folks have that knack. Brad is one of those folks.

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Recipes Collected and Photographed by Barbara Abdeni Massaad. Published by Interlink Publishing Group, Inc.

He recently gave me a “cookbook-for-a-cause”. “Soup for Syria” is not just another cookbook. Many well-known chefs and cookbook authors contributed recipes for soups from around the world to raise funds for food relief efforts for Syrian refugees, of which at publication, numbered 3.8 million. Many, many of them children. Buy this beautifully photographed book, make some heart warming soup. Do what you can.

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This Sunday afternoon I made an adaptation of the cover recipe “Tomato Basil Soup with Bread” a recipe from contributor Martyna Monaco. It’s crazy easy to make, very delicious and comforting.

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Tomato Basil Soup with Bread

  • Difficulty: crazy easy
  • Print

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Ingredients:

  • 1/4 cup olive oil
  • 4-5 thick slices day old rustic bread
  • 1 teaspoon salt
  • 1 teaspoon dried oregano leaves
  • 3 garlic cloves, smashed
  • 1 small onion, chopped
  • 10 fresh basil leaves
  • 2 (28 oz) cans whole tomatoes in juice, cut up
  • 4-5 cups chicken or vegetable stock

Directions:

  1. In a large stock pot layer olive oil, bread slices, salt, oregano, garlic cloves, onion, basil leaves, tomatoes and stock. Bring to a boil.
  2. Turn heat to simmer for 30-40 minutes. Stir a few times. The bread will break up and thicken the soup.
  3. Serve hot with additional basil leaves.

Serving note: I topped each serving with cubed bread croutons and a scattered a bit of freshly grated Parmesan over the top.

Original recipe from: “Soup for Syria” published in 2016 by Interlink Publishing Group, Inc. Photographed by Barbara Abdeni Massaad.

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