Was out last night and the restaurant served strips of bacon – nicely crisp but still tender – in a small container lined with paper. What a simple but delicious idea. Keep and eye on bacon as it cooks as it quickly goes from being fine to being burnt. Served them as hors d’oeuvres once and has been asked by popular demand to serve them again!
Jo’s Tuna Salad (serves 4)
This is not your average tuna salad. The tuna is fresh and grilled quickly on each side with a rare center and combined with avocado, artichoke hearts, tomatoes and hearts of palm – all tossed in lemon juice and olive oil. I can barely wait until lunch time!
1 x 6 oz. piece of tuna – grilled and cut into bite-size pieces
1 avocado – diced
2 medium size tomatoes – cut into small pieces
6 oz. artichoke hearts – cut into small pieces
6 oz. hearts of palm – cut into small pieces
Juice of 1/2 a lemon
2 tbsp. extra virgin olive oil
Combine all ingredients in a serving dish and toss in lemon juice and olive oil.