Columbia Star

Star Chefs



Avocado and Tuna Tapas

1 (12 ounce) can solid
white tuna packed in
water, drained
1 Tbsp. mayonnaise
3 green onions, thinly
sliced, plus
additional for
½ red bell pepper,

1 dash balsamic
Black pepper to taste
1 pinch garlic salt,
or to taste
2 ripe avocados, halved
and pitted

Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.

Spaghetti Cacio e Pepe

1 pound spaghetti
6 Tbsp. olive oil
2 cloves garlic, minced
2 tsp. ground black
1 ¾ cups grated
Pecorino Romano

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.

Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.

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