During the last few years I noticed how my taste buds have become more sensitive and delicate to different foods.
Although I love cake (and I wouldn't be a normal human being if I didn't), I now find shop bought biscuits and cakes far too sugary and almost inedible. If I am out and buy something ready to eat I can taste every single ingredient more easily than before and I can tell if there is any "trash" being added. In other words I have realized how after years of eating mainly home cooked food my palate knows "more" and it is more sensitive to what I put in my body.
That is to say if you cook at home on a regular basis you build up a certain "knowledge" about food and you can sometimes try products branded as "healthy" but you can spot straight away that this may not be the case. So no longer can you be fooled by corporations trying to trick you.
And whilst mentioning healthy food, here is a fresh tuna salad with grilled vegetables. It makes a very good and satisfying meal. Use a griddle pan to cook the vegetables as this considerably improves their taste and make sure you don't overcook your tuna.
You will have a delicious light meal with not too much effort.
- Prep Time : 25 minutes
- Cook Time : 15 minutes
Slice the eggplant and the zucchini as thin as you can (3 mm- 0.12 inch would be ideal). Use a mandolin if you have one (but please watch your fingers they are really sharp).
Wash the peppers, remove the core and the seeds, cut them into quarters.
Heat up a griddle pan and when it is really hot cook the sliced vegetables on both sides for a minute or so. You want to see those cool and tasty "barbecue lines"on your vegetables.
When they are cooked sprinkle them with salt and drizzle with olive oil. Put them on a plate.
Brush the tuna steaks with olive oil, season with salt and pepper then coat them with the sesame seeds.
Cook them on a hot pan for 2 minutes each side (cooking time depends on how thick your steak is). Make sure you don't overcook tuna. It should be slightly pink in the middle.
Cut the tuna into slices and serve it with the grilled vegetables and the rocket all drizzled with olive oil and lemon juice. Finish off with a a sprinkle of almond flakes.