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. 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.

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.

– Salsa para marinar
En un recipiente hondo mezcla todos los ingredientes agitando hasta que se emulsione.

– Brochetas

Corta en cubos las pechugas de pollo y ponlas a marinar durante tres horas. Transcurridas las tres horas, escurre los trozos de pechuga del marinado y ensártalos en las brochetas, intercalándolos con los trozos de piña y los cuadros de cebolla morada. Una vez ensambladas las brochetas, cocínalas en la plancha o en un sartén, procurando que queden bien doraditas por fuera y jugosas por dentro. Sirve con una cama de arroz integral y ensalada.

Preparation:

Salmon (2 options)

Baked:

Place the salmon filet on a baking tray. Chop the vegetables and spread them around the tray. Season with little salt, pepper and garlic powder. Do not use oil. Take the baking tray and put it in the oven. Bake until the salmon is cooked thoroughly.

Pan:

Take a pan and cover with non-stick spray. Place the salmon filet on a sheet of aluminum foil. Chop the vegetables and put them on the pan. Season with little salt, pepper and garlic powder. Do not use oil on the foil. Fold the corners and wrap the salmon and vegetables inside the foil, then place in the pan. Cook on low heat until fully cooked.

Rice:

Prepare rice how you normally prepare it: boil the water, add the rice and spices, simmer until fully cooked.

1. Preheat the oven to 180°C or 350°F.
2. In a lined baking tray, place the cubed sweet potato, chopped broccoli and purple onion. Try to keep them in a uniform layer.
3. Season with oil, salt and pepper. Add the diced garlic and mix evenly.
4. Bake for 30-40 minutes, until soft and golden brown.
5. In the meantime, prepare the dressing by mixing all its ingredients in a bowl.
6. Remove and let cool, then transfer to your plate or bowl and cover with cheese.