Tag: tuna

Red quinoa, amaranth and tuna salad – Gordon Ramsay’s version

Red quinoa, amaranth and tuna salad


A quinoa and amaranth salad, with all the flavors of Latin American cuisine inside, to be rolled up and enjoyed in a wheat tortilla

Quinoa salad, white, red or black, is a cold dish that I love to prepare, especially in summer, with lots of fresh or preserved vegetables, so as to transform it into a nutritious and light single dish. Along with quinoa, I also used another super food that comes from this extraordinary continent: amaranth. Like quinoa, amaranth is also a pseudocereal, rich in quality proteins, vitamins and minerals.

I enriched this tortillas with corn cobs, chilli and sweet potatoes, other ingredients originating from these countries and I added a creamy part with a vegetable ricotta, made with Brazil nuts.

This fresh quinoa salad is one of 3 pantry recipes meant for I open the pantry and cook by chef Andrea Samà, chef instructor of Glion Institute of Higher Education, an international Swiss school offering bachelor's and master's degrees in hospitality management.

If you are curious to discover all the recipes we have learned from Glion's chef instructor, download the FREE EBOOK, full of tips, practical tips and delicious recipes. CLICK HERE FOR THE FREE DOWNLOAD.

post made in collaboration with Glion – Sommet

Red quinoa, amaranth and tuna salad

ingredients for two tortillas

WHAT

for the quinoa salad
  • 100 g of red quinoa
  • 50 g of amaranth
  • 1 sweet potato
  • 10 mini corn (or 50 g of natural corn)
  • 100 g of tuna fillets (preferably natural)
  • 2 wheat tortillas
  • 2 tablespoons of pumpkin seeds
  • 1 chili pepper (spiciness to taste)
  • apple cider vinegar to taste
  • 2 tablespoons of olive oil
  • Salt to taste
  • cayenne pepper to taste
  • some Brazil nuts to decorate
for the vegetable ricotta
  • 100 g of Brazil nuts
  • 200 ml of water
  • 5 g of nigari

HOW TO PREPARE THE QUINOA SALAD

I prepared the quinoa following the instructions on the package, then I boiled it in boiling, lightly salted water for about 15 minutes, then drained and cooled. The ratio of water to quinoa must be 3: 1. I repeated the same operation for the amaranth (the ratio in this case will be 2: 1), for a cooking of about 30 minutes. I drained it carefully with a fine mesh strainer (alternatively you can use a tea towel and then squeeze it carefully.

In the meantime, I boiled the sweet potato al dente and cut it into brunoise, I sliced ​​the mini corn and seasoned everything with oil, salt, pepper and apple cider vinegar.

I combined the red quinoa and amaranth, perfectly drained and cooled, and the tuna fillets, coarsely chopped, mixing carefully to blend all the flavors. Finally I decorated with fresh aromas.

HOW TO PREPARE VEGETABLE RICOTTA

First I dissolved 5g of nigari in 25ml of warm water. In a powerful robot I blended the Brazil nuts, combining the hot water a little at a time. I blended several times to obtain a fluid mixture. I transferred the walnut milk to the fire and brought it to a boil (the perfect temperature is 80 °). Then I took it off the heat, combined the Nigari solution and blended again.

I transferred the mixture into a cloth inside a perforated container and let it drain overnight, helping myself with a weight to let the excess liquid flow.

Red quinoa, amaranth and vegetable ricotta salad

Here is the result of my vegetable ricotta

HOW TO SERVE THE COLD QUINOA SALAD

I plated the tortillas and placed them on serving plates. I poured half of the walnut ricotta for each one into the center, spreading it with the back of the spoon, and seasoned with cayenne pepper and a tablespoon of oil.

Then I also poured the quinoa and amaranth salad, with tuna and corn and decorated with fresh herbs, red pepper rings and chopped leftover Brazil nuts.
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AT SCHOOL WITH I OPEN THE PANTRY AND COOKING AND GLION INSTITUTE

As I mentioned, this recipe is part of a small training course in which I was able to take part with colleagues and friends of the project I open the pantry and cook, to share the reality of Glion and its high-level educational offer in the panorama ofhospitality management.

Part of the group Sommet Education, together with Les Roches, Invictus Group and the École Ducasse school of culinary and pastry art, Glion is a university-accredited institution and ranked third among the best universities in the world in this segment.

Glion's training follows the Swiss model of hospitality management education, which combines academic rigor, practical cooking and hotel service activities, with theoretical, management courses and professional internships.

One of the added values ​​of this structure, founded in 1962, is certainly the multicultural environment built on all three campuses, in which students can grow together with classmates of over 90 different nationalities and a high-level faculty and maximum professional experience. .

The school's pluses are also completed by direct contact with teachers, 1 for every 5 students, and the training internship program in the field of luxury accommodation facilities, more than 4 thousand partners, such as Marriot, Mandarin Oriental, Accor or Four Seasons.

Chicken nuggets with pumpkin soup – Gordon Ramsay’s version

Chicken nuggets with pumpkin cream recipe from Creativa in the kitchen


Chicken nuggets with pumpkin cream recipe from Creativa in the kitchen

THE chicken nuggets with pumpkin soup they make up a dish with warm colors that create a delicious and creamy light second course. The delicate and overwhelming flavor of this recipe knows how to capture all palates, even the most demanding!

This recipe is very simple to prepare, just have the pumpkin cream prepared by you, or use the ready-made one, so as to make this recipe even faster.

Read also: Chicken nuggets with milk and lemon

Difficulty: low

Cooking: 15 minutes

Preparation: 5 minutes

Flat cost: low

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE

TOOLS USED

• no stick pan,

• various containers,

HOW TO PREPARE CHICKEN CHUNKS WITH PUMPKIN CREAM

• Heat a drizzle of olive oil in a pan over low heat.

• Then add the chicken cubes and raise the heat slightly, turn often so as to uniform cooking.

• As soon as they are lightly browned, add the pumpkin soup with very small carrot cubes and season with salt, mix so as to wrap everything in the cream.

• Cook, always over medium heat, stirring often and until the cooking of your chicken cubes is to your liking. Serve hot.

• Don't cook over high heat to prevent the chicken from overcooking and becoming dry.

• You can prepare in advance, once cold, keep in the fridge (for a maximum of one day) and reheat before serving, in order to make everything creamy again.

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Garibaldina Tomatoes Recipe – Heart of the Kitchen – Gordon Ramsay’s version

Garibaldina Tomatoes Recipe - Heart of the Kitchen


A very old recipe, whose origins date back to the time of the Expedition of the Thousand. It is said that it was one of Garibaldi's favorite dishes, who preferred a simple and tasty "country" cuisine. The cook Alberto Cougnet created for him tomatoes stuffed with mayonnaise, tuna, anchovy and caper sauce, served on a bed of boiled potatoes and various vegetables. Personally I made some changes to the recipe, using the Russian salad which already contains boiled potatoes, carrots and peas inside, and in addition to the capers I added the Cucunci and instead of the anchovy sauce I preferred to put some anchovies, in addition to plenty of fresh basil.

Prepare all the ingredients: Washed and dried tomatoes, Russian salad, anchovies drained from oil, desalted capers and cucunci, well-drained tuna from oil and well-dried basil

Cut the tomatoes in matà, empty them from their seeds and make half spheres that you will put upside down in a colander to ensure that they lose any residual vegetation water.

Meanwhile, add the tuna and Russian salad and mix well

To the mixture obtained, add: the finely chopped basil, the fresh crumb, anchovies, capers and cucunci, also finely chopped with a knife.

Mix the mixture well with all the ingredients added.

Fill the tomatoes with the mixture

Place the stuffed tomatoes on a serving dish and garnish with a sprig of basil.

Store in the refrigerator, covered with cling film, until ready to serve.

Dish suitable to enrich a buffet, or a cold dinner or, as a simple aperitif accompanied by a good iced prosecco

Food blogger

Francesca Pipia

My name is Francesca and I am 51 years old and I am a mother of two boys and guardian of two other boys (my grandchildren). I worked for 30 years in a bakery and I cultivated a love for good food and Sicilian traditions in the kitchen. The large family "forced" me to take action to cook for many people, also trying to follow an economic line that would satisfy everyone by spending as little as possible (as a good housewife and mother of a family) while trying to maintain taste and quality. As a hobby I sing in a gospel choir

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