1. Cut the tuna into pieces of the size you prefer.
2. Cut your vegetables julienne style, add the lemon juice, pepper to taste and a touch of soy sauce.

TIP: You should cut the tuna when it is a little frozen so that it does not fall apart.

Serve with baked toast.

1. Place the peppers and onions in a skillet with little oil, then brown.
2. Add the meat and tomato until the beef is whitish.
3. Add salt and pepper to taste.

1. Wash and dry the tomatoes, peach and fresh basil leaves.
2. Cut equally sized slices of tomato, peach and mozzarella.
3. In a large presentation dish or tray, put alternating slices of peach, mozzarella, tomato and basil, until the dish is full.
4. Make the dressing for the salad with salt, olive oil and balsamic vinegar to taste.
5. Mix it together and you’re done.

1. Wash, dry and season the fish. In a skillet with hot olive oil, add the onion, peppers and garlic, then cut into thin slices. Stir for a couple of minutes and add the grated tomato, bay leaf and vinegar.
2. Lightly fry for 5-10 minutes. Add 1.5 cups of vegetable stock or water and let the sauce reduce for about 10 minutes. Add the fish to the sauce and cook over medium heat for 5 minutes.
3. Turn the fish steaks over and cook for another 5 minutes. Sprinkle the chopped fresh cilantro. Serve with pear

1. In a grater, cut the eggplants and bake in a pan for one minute on each side.
2. Cut the onion and the gourd, then fry in a pot with olive oil. When soft, add the salmon (without skin) into cubes. Sauté for a few minutes, without letting the salmon go to the side, add some salt and remove from the heat.
3. Place the eggplant slices over a baking pan and spread the filling over them.
4. Roll each slice with the filling and place on a baking tray previously prepared with olive oil.
5. To make the béchamel sauce, pour the tofu into the blender, adding the grated tomato, paprika, some salt, pepper, olive oil and water or vegetable stock; blend.
6. Bake the cannelloni with the bechamel sauce, sprinkle with crumbled tofu and chopped parsley, then bake for 10 minutes.

1. aluminum or wax paper.
2. Place the fish skin side up on the tray. Bake for about 3-4 minutes in the upper part of the oven until the skin starts to crunch. Pull it out quickly and flip. Season with garlic, fennel and a little pepper.
3. Mix the ground oats with the rosemary and thyme leaves (or use dried herbs) and washed lemon zest. Stir lightly and mix well, adding a touch of cheese. Spread over the fish, gently pressing, and add a splash of olive oil.
4. Bake again for about 4-6 minutes, or until the crispy outside is golden brown and the fish is ready. Serve with the cut lemon and a few fresh parsley leaves.

1. Preheat the oven to 450 ° F.
2. Pour cauliflower florets, steam or boil for about 15 minutes. Drain the cauliflower of excess water.
3. Place in a large bowl to mix with buffalo sauce, oil and spices. Stir well until completely covered.
4. Extend marinated cauliflower florets onto the baking tray and place in one layer.
5. Bake the cauliflower in the preheated oven for about 40 minutes.

• 1 poblano chili
• 3 tablespoons of sour cream
• Garlic powder
• Vegetable consommé to taste
• A touch of salt
• Serve with: 5 pieces of shrimp stewed with 5 g of butter.

Wash the eggplant, cut the ends and remove the skin a little, if preferred. Cut into small cubes. Finely chop the onion.

1. Heat some extra virgin olive oil in a non-stick pan about 20-22 cm in diameter. Add the onion and a pinch of salt. Add the eggplant, garnish with the spices, mix for 5 minutes and add the chicken broth.
2. Cook, stirring occasionally, until very tender, for about 10-15 minutes, ensuring that it does not get too dry.
3. Beat the egg whites with the mustard, almond milk and a pinch of pepper and salt. Pour over the pan, distribute the mixture well, and cook on low heat for about 8-10 minutes.
4. A silicone spatula can help to peel off the edges so you can check when they have curled from below and then turn over to cook on both sides.