Tuna Pasta

I got this recipe from a magazine. Its quick and easy to make. If I am eating alone, this is what I'll do. Today I made this for myself while Nathan had some shop bought meatballs. He ended up eating my pasta while I had to eat his meatballs (which was actually a prawn/fishball something with a very Chinese restaurant taste)

1 can tuna flakes in olive oil, drained
2 cloves garlic, chopped
1/2 dried chilli, crushed
1/2 cup olives, chopped
1 cup rocket or watercress
1/4 cup feta cheese (optional)
olive oil
salt & pepper
lemon

1. Cook the pasta as directed.
2. Heat the oil and throw in the garlic and chilli.
3. When the garlic begins to brown, add the tuna flakes.
4. Toss it around. When the pasta has finished cooking, drain and add to the tuna.
5. Add the rocket and olives and combine.
6. Add salt, pepper and lemon.

I found this recipe on Simply Recipes here

Seirinkan, Nakameguro

We cycled over to Naka Meguro for lunch this New Years Eve. It was a lovely day with not many people about. I wasn't hopeful of a great choice of restaurants. They say everything closes on the New Year holiday as people all return to their hometown.

We cycled past this enticing restaurant next to the closed Ceylon Inn. We had seen it before and thought we might try it one day without Nathan. It was opened this day for lunch. So we trooped in.

The decor is different - all wrought iron and glass. There are no tables on the first floor - just a wooden/iron spiral staircase leading upstairs, a bar with the chef and a pizza oven. There was a small shelf next to the stairs with a book about tanks which gave something away. Upstairs were small tables for 4 and a small drink bar. The front wall was just wrought iron with frosted glass like in a warehouse. The bare walls were dotted with rebar bolts and handles.

Stephen loved it. Very military - very eastern european, concentration camp-ish. The name of the restaurant is written in Russian, the menu is in Japanese. Luckily it was simple. This restaurant has just 2 dishes - 2 pizzas - a Magherita and a Marinara. Both tomato based, one with cheese and the other garlic, basil oil. We had one of each and although tiny they were delish. Nathan ate 1/2 of Stephen's. And the coffee, although twice the price of normal coffees were the best in Tokyo.

They had an Adolf Hitler plastic doll, still in its box with the label "War Criminals of the 20th century" behind the drinks bar. 2 tv radio machines, model war planes, more similar sized soldier dolls against the walls. All grey. And their card holder was a row of bullets.

Minestroni

I am slowly developing my version of a minestroni soup. There is Italian version: taught by Jamie Olivers et al which is fry the root/stock vegetables then add tomatoes, beans, then pasta and cabbage. Sprinkle generously with parmesan before tucking in.

A few tips for a good minestroni are: add the rind of parmesan cheese in the soup while its boiling, fry some bacon with the root vegetables.

I start with a basic tomato sauce taught to be by Jocelyn. Fry some garlic slices in oil. I added bacon as well. When its well fried, remove all fried garlic and bacon. Add a tin of tomatoes into the oil, add your dried herbs like rosemary and oregano and cook till it becomes a sauce. You can use this for pasta, pizza topping or anything.

Then add the vegetables you want in the soup - carrots, beans, chick peas, peppers, onions. Add some chicken stock and cook till the vegetables are soft. Add some chopped salami (some dried leftover salami is perfect) or sausage. Just before serving add some pasta. When it is soft, add some chopped curly cabbage like the silverbeet, cavalo nero or chinese cabbage.

When the pasta is soft and cabbage is cooked, serve into bowls, sprinkle generously with parmesan and some cheddar, parsley and tuck in. Don't forget the fried bacon!