Weekend Breakfast #02 : Tuna Linguine and Cucumber-Dill Egg Sandwich
The kids were enrolled in a swimming lesson. So their normal routine on weekends usually starts with a fun activity. If swimming is to them, then cooking is for me. Because this translates to having me prepare a filling breakfast to provide them the much needed energy for such a physical engagement. No complains though, it's an errand that I'm always more than willing to take. As usual, I'm happy to serve any wandering palate. Last weekend, their plate consisted of a carbo-rich meal - Tuna Linguine, Cucumber-Dill Egg Sandwich, Baked Beans and Fresh Fruits.
What you need:
250g linguine
1/2 cup pasta water reserve
2 cans tuna in olive oil
2 tbsp olive oil
4 cloves garlic, chopped
1 small onion, chopped
1 tsp ground basil leaves
salt and pepper to taste
grated parmesan cheese
How to make:
1. Cook linguine according to package directions. Reserve 1/2 cup of pasta water, drain linguine and set aside.
2. Heat olive oil in a pan. Saute onion and garlic until fragrant. Add tuna (do not drain oil) and saute for 3 - 4 mins.
3. Add pasta water reserve and season with salt, pepper and ground basil.
4. Add linguine and stir well. Serve with grated parmesan cheese on top.
Cucumber-Dill Egg Sandwich
What you need:
6 slices of loaf bread
2 hard boiled eggs, chopped into small squares
1/4 cup cucumber, chopped into small squares
2 tbsp mayonnaise
1 small onion, finely chopped
1 tsp fresh dill, finely chopped
1/2 tsp dijon mustard
salt & pepper to taste
How to make:
1. Mix mayonnaise, mustard, onion and dill in a bowl. Season with salt and pepper.
2. Add eggs and cucumber. Coat well with mayonnaise mixture.
3. Spread the egg mayo on a slice of bread until it covers all the surface of the bread. Top with another slice of bread and spread another layer of egg mayo. Cover with a 3rd slice of bread. Cut each sandwich into 4 triangles. Continue with the rest of the slices of bread.
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