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)
In This Recipe
Combine the beans, onion, olives and tomatoes in a medium mixing bowl. Set aside.
In the bowl of a mini food processor add the olive oil, rosemary, garlic clove, salt and lemon juice. Drain the oil from the tinned mackerel and add also. Process until smooth.
Break the mackerel fillets into medium chunks and gently stir them into the beans. Stir in the chopped parsley. Refrigerate for about an hour.
When ready to serve, adjust to taste with salt and pepper. Top each serving with the crumbled feta.
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!