These recipes from David Lebovitz can be served as an appetizer or as a light dinner, with some French or Italian bread, in a salad, or even with pasta.

This is Mediterranean gastronomy at its best!

Ingredients for the confit of tomatoes (preserved tomatoes):

- 1 kg / 2 pound tomatoes

- abundant olive oil

- black pepper

- salt

- 3 or 4 garlic cloves, peeled

- a few bay leaves

- the herbs you prefer: I added some dried rosemary and oregano

Cooking instructions for the confit of tomatoes:

Wash and cut the tomatoes in two.

Put them in a baking tin, season with salt, pepper and herbs. Tuck in the garlic and the bay leaves as well.

Pour about 1 cm/ half an inch of olive oil on the tomatoes. Don’t worry about the quantity, if you cannot finish it afterwards it can be recuperated and used to season a salad, pasta, or it can be even drizzled on a slice of (toasted) bread.

Put in the oven at 180°C / 350°F until the tomatoes are soft. Serve at room temperature.

Ingredients for the tuna spread:

- 280 g / 10 ounces of tuna canned in olive oil, drained

- 70g / 5 tbsp butter (I used unsalted), at room temperature

- 1 tbsp light soy sauce

- 1 tbsp lemon juice

- 1 tbsp balsamic vinegar

- a pinch of chili powder (I used Spanish hot paprika powder)

- 2 tbsp heavy cream (which I did not have, unfortunately as it would have contributed to the “spreadability”)

Instructions for the tuna spread:

Mix the soy sauce, the balsamic vinegar, the chili powder, the heavy cream and the lemon juice together.

In a food processor, mix the tuna flakes with the liquid mixture.

Add butter little by little, until incorporated.

And there you have it! Your fabulous tuna spread is ready, enjoy!!

Let’s say you are at home, starving. Let’s say that you only have 10 minutes to prepare yourself a (preferably yummy) meal. Well, do not despair, this recipe will save you!!

Inspired by a recipe from Nigella, I gave it my twist and you may too! I would recommend searching your refrigerator for any fresh veggies you may have,  and throw them in the wrap. Feel free to explore different combinations of veggies too.

Ingredients:

- some mayonnaise

- a tiny bit of wasabi paste

- a couple of drops of sesame oil

- 2 soft flour tortilla wraps per person

- veggies cut into matchsticks: lettuce, cucumber, carrot, avocado…

- canned crab (crab sticks will do too)

- canned tuna

Cooking instructions:

If you keep the tortillas in the refrigerator, soften them a bit by heating them in the microwave for about 30 seconds.

Mix the mayonnaise, the wasabi paste and the sesame oil. Paint each tortilla on one side with this mixture.

Arrange a vertical row of veggies on each tortilla. Add on top the different layers of veggies. Top with crab or tuna.

Roll up the wraps beginning from the bottom. Fix with toothpicks if needed. Serve.

Enjoy!!