Mikel López Iturriaga He is a journalist, gastronomic blogger and regular contributor to various media. He has published two recipe books and other issues related to food. He learned some cooking at the Hofmann School, but is still considered an upstart rather than an expert.
A nutritionally complete dish that mixes Italian and Mediterranean cuisine, with a light arabic touch. Tuna and artichoke complement each other perfectly, and Parmesan brings an interesting flavor that is enhanced with fresh herbs and lemon.
- For 4 people: 200 g of couscous (preferably that can be hydrated cold), 8 fresh or canned artichokes, 120 g of tuna in extra virgin olive oil Isabel, 100 g of parmesan in flakes, extra virgin olive oil, a lemon, some fresh basil leaves, some fresh peppermint leaves, salt and pepper.
If fresh artichokes are used, take out the outer leaves and steaming Until they are tender. Cut the cooking with ice water and set aside.
Moisturize couscous With cold water according to instructions. If you have to cook, do the same and let cool completely.
Make a vinaigrette with 8 tablespoons of extra virgin olive oil, the juice of a lemon, salt and pepper.
Mount the plate arranging on the couscous the artichokes, the artichokes cut in four, the parmesan, the basil and the chopped peppermint. Dress with the vinaigrette and serve.
In Ensaladíssimas Isabel | Isabel tuna salad, orange, fennel and black olives