Thank you!
John
"Wolfgang" wrote in message
...
Two 6 oz. cans (packed in water) to be precise.

Farfalle with tuna;

Two cans tuna
Two 14.5 oz. cans diced tomatoes (fresh is better...obviously....if
you find can ripe ones.)
1 clove fresh garlic, minced or grated very fine
1 tablespoon fresh oregano.....or 2 tsp. dried.
12-15 ripe black olives, sliced into rings.....tough ****, Jeffie.
(these are a ubiquitous item in the U.S.....don't know whether
or not they are available in civilized countries, nor what they might
be called, if so)
Fresh coarsely ground black pepper to taste.

Bring tomatoes, garlic, oregano and black pepper to low boil. Add tuna
and
bring just to boil. Serve over pasta of choice in pre-heated bowls.
Farfalle (bowties) works very nicely. Shells would probably be even
better.

Serves 4.

Meanwhile......

Warm endive, radish, and Brussels sprout salad with lemon and basil
vinaigrette;

2 Belgian endive.
15-20 small (3/4'-1' diameter) white globe radishes.
15 smallish (1" diameter--after trimming) Brussels sprouts
1/2 cup yellow bell pepper, julienned.
4 oz. fresh goat cheese.
Juice of 1 medium lemon
A dozen or so large leaves fresh basil, chiffonaded (use 1 leaf to roll up
all the other into and then slice very thin).
2 oz. white wine of choice.
2 tsp. finely grated or minced fresh ginger.
1 clove fresh garlic, minced or grated very fine.
2 tbsp. extra virgin olive oil.
Fresh coarsely ground black pepper to taste.
1 tsp. sea salt or Kosher salt

Put lemon juice, wine, garlic, ginger, black pepper, salt and basil in
mixing bowl and toss lightly with a fork. Allow to stand while the
vegetables are prepared.

Trim Brussels sprouts and steam for about 5-7 minutes, till just tender.
Trim and wash radishes--slice in half if they are really round. Cut
endive
lengthwise into quarters and pull loose outer leaves away from cores. Cut
Brussels sprouts in half.

Heat oil in a large pan (a large, long handled, flat bottomed wok is my
weapon of choice) over medium-high heat. Add radishes and toss or stir
constantly for about two minutes until they begin to turn translucent.
Add
yellow pepper and continue to toss for one minute. Add endive and
Brussels
sprouts and gently fold in with a slotted spatula until well mixed.
Continue to cook for about another minute until all ingredients are
thoroughly warmed. Turn heat as high as possible and immediately add
vinaigrette. Continue folding till herb and spices are evenly distributed
and about half the liquid is evaporated.....about a minute and a half.
Serve immediately into individual salad bowls and garnish with a liberal
helping of goat cheese in small pieces.

Serves 4.

Serve both of the above dishes with a fresh crusty white bread and
beverage
of choice.

Still working on a dessert selection......I'll get back to you in an hour
or
two.

Wolfgang