Tuesday, October 30, 2012

A Spanish Potluck!

I think they liked the empanadas!
What can students cook on campus? My daughter provided these photos from a recent event at her college. She attends a small liberal arts college in upstate New York. Not exactly the center of  the culinary universe. The Spanish Club puts on a Tapas potluck each year. The club buys all the raw materials and the students volunteer to cook the food. The kitchens are pretty spartan but they manage to pull off some nice things, like empanadas.

They come together to enjoy all the delicious Spanish food.

Looks like it was a great success! Food is a great way to bring people together and build community.

Spanish tapas are first-rate party food. Many of them are easy to make. Looks like they had a nice selection of things on toast, including tuna and capers. Very Spanish!

Tuna Salad for Tapas
(serves 6 as an appetizer)

This is a very tasty tuna salad on its own and unlike most tuna salads, it contains no mayonnaise.

1 6-7 ounce can tuna fish, packed in water, drained and flaked
2 Tablespoons extra-virgin olive oil
2 Tablespoons minced dill pickles
½ teaspoon pickle juice
½ teaspoon white wine vinegar
1 Tablespoon minced onion
1 hard-cooked egg, minced
1 teaspoon minced capers
¼ teaspoon cayenne pepper
salt and pepper
12  ½ inch slices of French or Italian bread
whole capers for garnish

Combine all the ingredients except the bread and whole capers in a bowl. You can make the salad ahead and refrigerate it until you are ready to serve it; it gets even better after some time in the refrigerator.

Preheat the oven to 400°F. Place the bread slices on a baking sheet and toast until they start to brown. Place a bit of tuna salad on each slice of toast and serve.

(Adapted from Tapas by Penelope Casas)

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