The weekend it is the most expected by many, because not only can you take a break from daily work, but there is time to prepare a delicious lunch to enjoy with the family. On summer days, more than one goes to the beach or the pool, but it also has a great time at home surrounded by loved ones, do you want to surprise them with potajes out of the ordinary? Here we leave you some recipes ideal for high temperature days.
Do you want to eat something rich and at the same time fresh to beat the heat? If you’re one of those people who doesn’t want to turn on the stove and deal with hot pots and plates and, on the contrary, you need fresh ideas for lunch or dinner, chef Flavio Solórzano, Chef and main teacher of the High Cuisine Course at the Institute Columbia brings you the solution with these refreshing and strong options, which will not only reduce the use of fire to a minimum, but will also surprise more than one diner with the creativity and mix of flavors they offer.
1. Tiradito chalaco
- 5 units of Lemon (juice)
- c/n of salt
- c/n of Kión
- 20 grams of celery
- 1 cup of stock
- 1 unit of that,
- 1 tablespoon of fish stock
- 1 green limo chili unit
- ¼ avocado
- 200 gr of northern corvina fillet
- ½ unit of avocado
- ½ unit of red onion
- c/n of toasted fan shells
- For the procedure, we will start by blanching the cilantro in boiling water for 10 seconds, strain, cool
- Then, liquefy all the ingredients of the marinade and then strain them and let them rest (it should not be very watery).
- Proceed to roll the fillet of corvina and stretch it on the plate, bathe it with the previously prepared marinade, and finish decorating with julienned onions, lime slices and diced avocado.
2. Pesto quinoa salad
- For the vinaigrette: 100 ml olive oil, 1 tsp salt, ½ tsp second oregano and 50 ml white vinegar.
- Basil pesto: 4 sprigs of basil, 1 clove of peeled garlic, 2 tablespoons of Parmesan cheese, 1 tablespoon of toasted almonds and ¼ teaspoon of olive oil.
- Salad: 200 g of quinoa, 400 ml of water, 80 g of mushrooms, 150 g of tomato, 120 g of fresh cheese and 80 g of baby aubergine.
- To start with the vinaigrette, it is necessary to mix all the ingredients with the help of a stick mixer, for one minute.
- Then proceed with the pesto, boiling the basil in water for 20 seconds, cool and dry. After that, liquefy all the ingredients of the pesto, rest for 1 hour before using.
- Continue by cooking the quinoa in boiling water for 20 minutes until flaky, dice the tomatoes, quarter or halve the mushrooms, and dice the cheese and eggplant.
- To start putting together the salad, marinate the quinoa with the vinaigrette, place the quinoa at the base of the plate so that you can accommodate the vegetables and cheese on top and finally drizzle with the pesto.
3. Muchame tuna
- 200 gr of tuna fillet
- 2 tsp of water
- 2 tablespoons of salt
- 1 tablespoon of sugar
- ½ tsp olive oil
- 4 and garlic
- 1 tbsp of fresh oregano
- 1 tbsp parsley
- c/n of salt
- 1 unit of ripe tomato
- ½ unit of ripe avocado
- 2 units of toasted bread.
- It starts by preparing a brine, mixing water, water and salt, turning everything until it dissolves. Then place the tuna fillet and let it rest for 6 hours in the cold. Once the time has passed, it is removed and dried with paper and left to rest for another 6 hours at room temperature. After finishing this process, it is removed and immersed in olive oil until the moment of use.
- While you’re waiting, you can chop the garlic, oregano and parsley, then mix it with olive oil, salt and let it rest. At the end, cut the tuna into slices to serve, add oil with garlic and herbs, and you can accompany it with tomato, avocado and toast.