As you might have noticed from my lack of posts, I’ve been extremely busy lately. This week I had the official launch ofÂ my book Pomegranate HeartÂ that went very well, especially thanks to my sponsors Palazzo Pereira, George Borg Ltd and Carnaby Wines.
The weather was perfect and we were able to stay in the charming courtyard chatting, drinking wine and (for me) signing books. I can’t begin to explain how excited I was, but more on that later – with photos hopefully!
I’ll get to the recipe. This is something I’ve been making a few times a week recently, since it’s light, quick to make and very easy to throw together. I prefer a mixture of buckwheat and quinoa or even buckwheat on its own, but you can use it with rice or couscous if you prefer.
You will need:
2 medium chopped onions
2 teaspoons medium to hot curry
3 tablespoons sweetcorn
1 large can of tuna fish, drained
1 tablespoon mayonnaise
1 can beans of your choice (e.g. kidney, broad, soya), drained
Cook your preferred grain – buckwheat, rice, quinoa, couscous or a mixture of any of these. In the meantime, cook the onions and curry in olive oil for 5 minutes until softened and translucent, do not let them burn. Add the sweetcorn and beans, and cook for another 2 minutes. Remove from the heat, and add the tuna and mayonnaise.
Mix everything together and serve warm or cold. This is a great lunchbox recipe too and I find it actually tastes better the next day. Play around with the ingredients to make it different every time, for example add capers and olives, use different herbs instead of curry. Let it cool completely before placing in the fridge and don’t keep rice for longer than 48 hours or so.