April 30, 2009
Earlier this week, I listened to Spanish Chef Jose Andres wax poetic about his favorite end-of-the-month meal as a child; Garbanzos con Espinacas. (Guess what my favorite is!) The recipe is part of a series on NPR entitled "How Low Can You Go," where notable chefs feed a family of four for under $10. The recipes must also be easy, healthy, and delicious–a challenging combination. Listeners of the show were also invited to submit their own budget-conscious recipes.
As I listened, I thought–Argentineans are pros at creating simple, wholesome meals for very little money. With their own economic ups and downs, so many of the dishes they serve are delicious and, well, cheap. I logged onto NPR and submitted this recipe, which is one of my mother-in-law, Florencia's recipes.
It couldn't be easier, faster, or less expensive, and also fits the bill of being healthy and delicious. Now, it may not be something I would serve, if , say, Jose Andres were coming to my house for dinner. But for a weeknight meal, it's perfect–it embraces everything I love about Argentinean eating–not overdone, fussy, or complicated, this recipe lets the eater eat, with humble ingredients yet delicious flavors.
There are a number of fillings for the stuffing, you may change things according to your taste (I think salmon instead of tuna would be interesting). Feel free to omit the egg if that doesn't appeal, or add chives or dill instead of the parsley. I think this would be amazing with fresh late summer tomatoes from the farmer's market.
2 hard-boiled eggs, shelled and chopped
2 cans tuna
mayonnaise to taste
4 cloves garlic, minced
1/2 cup chopped fresh parsley
salt, to taste
fresh ground pepper, to taste
8 tomatoes, tops cut off, cored and seeded
Head of lettuce, for serving, optional
Wash tomatoes, cut tops off using a serrated knife, and core and seed them. Set them aside. Open the tuna cans and drain. In a medium bowl, combine the tuna, mayonnaise, garlic, parsley, and chopped hard-boiled egg. Stuff the tomatoes with the tuna mixture, and garnish with a sprig of parsley. Serve on a bed of lettuce if desired.
More photos on my flickr photostream, From Argentina With Love
Follow me on Twitter: RebeccaCaro