Fire Up The Pantry: Episode 9 - Olive & Tuna Tapenade Bean Salsa with Mahi Mahi
Fire Up The Pantry with Chef Daniel Green • 8m 11s
Everybody loves Mediterranean cooking because it’s healthy and delicious. So this week on Fire Up The Pantry Chef Daniel Green brings out an old favorite recipe for an Olive & Tuna Tapenade on top of a Bean Salsa with Mahi Mahi.
Does it sound complicated? Well it’s not.
Daniel shares how to make a a classic French Olive Tapenade his way. It’s light, quick and easy and perfect as a snack on its own or as an ideal complement to a larger meal.
The most interesting thing is that every ingredient Daniel uses is either from a can, a package, a bottle or frozen. So you can follow along and make restaurant-style creations at home, with ingredients you probably already have in your pantry.
Ingredients Needed:
(Serves 1 as a snack or 4 as a dip)
1 can black pitted olives (170g), 1 can drained tuna in water (140g), 1 tablespoon olive oil, 1 teaspoon garlic paste, juice ½ lemon, 1 teaspoon dried basil, 1 tablespoon Dijon mustard.
Up Next in Fire Up The Pantry with Chef Daniel Green
-
Fire Up The Pantry: Episode 10 - The ...
This week on Fire Up The Pantry Chef Daniel Green wants to de-mystify food. Love the idea of making a soufflé but terrified that’s it’s difficult or unhealthy? It’s not and it doesn’t have to be high in fat. in fact, Daniel has an easy, healthy and sure-fire way to make the perfect soufflé every ...
-
Fire Up The Pantry: Episode 11 - Heal...
Chef Daniel Green wants to take you to Northern Italy, birthplace of Risotto, a creamy and often decadent rice dish. However, Daniel’s version is made healthy and with ingredients entirely from a package or can. It’s delicious, guilt-free and easy to make. Plus it’s good for you.
So let Daniel t...
