Tinned mackerel fillets and white beans spiked up with lemon, olives and feta make for a nice lunch. Good quality tuna packed in oil could certainly be substituted but I like the mellower flavor of the mackerel packed in oil. Serve this in pita pockets, on lettuce or just on its own for a satisfying meal. —inpatskitchen
about 4 servings
cooked white beans (Great Northern or Canellini work) or 2 14 to 15 ounce cans, drained and rinsed
4 ounce tins of mackerel fillets packed in oil (I used Roland brand)
finely diced red onion
About 15 Kalamata olives, halved
About 12 grape tomatoes, halved
extra virgin olive oil
Juice of one lemon
large garlic clove
fresh minced rosemary
chopped flat leaf parsley
Salt and pepper for seasoning
Crumbled feta cheese for serving (about 1/2 cup or more if you like)
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!