Delicious meals made straight from the can

Jose Andres shares tasty, simple recipes for gazpacho, tuna salad and more

Video: Cook delicious meals from a can

TODAY recipes

updated 9/21/2009 9:53:36 AM ET

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For those short on time and money, canned goods can save the day when it comes to cooking a nutritious meal. Chef and restaurateur Jose Andres from The Bazaar at the SLS Hotel in Beverly Hills shares his simple and tasty recipes for white asparagus gazpacho, chickpea and tuna salad and artichokes with clams and jamon Serrano.

Recipe: White asparagus gazpacho (on this page)

Recipe: Chickpea and tuna salad (on this page)

Recipe: Artichokes with clams and jamon Serrano (on this page)

Recipe: Artichokes with clams and jamon Serrano

Jose Andres

Ingredients

4 tablespoons of olive oil
2 teaspoons of minced garlic
2 teaspoons of minced shallot
1 14-ounce can of artichokes
1/4 cup white wine
1 tablespoon of minced parsley
12 clams
2 ounces jamon Serrano, diced
Juice of quarter lemon
Salt to taste
More minced parsley to garnish
Olive oil to drizzle over top

Preparation

Drain the artichokes and reserve the liquid. Add enough water to create one cup of liquid. Heat the olive oil in a medium skillet over medium-high heat. Add the garlic and shallots and cook for a minute. Add the artichokes and saute until the artichokes get a little color. Add the reserved artichoke water, the white wine and parsley. Raise the heat to high and bring to a boil. Add the clams and cook for 2-3 minutes until the clams begin to open. Add the lemon juice. Salt to taste. Remove from the heat and place on platter. Sprinkle with diced ham and minced parsley. Drizzle with a little olive oil. Serve.

Serving Size

Serves 2

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Recipe: White asparagus gazpacho

Jose Andres

Ingredients

For the gazpacho
2 8.8-ounce cans of premium white asparagus
1/2 cup Spanish extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon salt, plus more to taste
To finish
Tips of the canned white asparagus
Fresh white asparagus
Spanish extra-virgin olive oil
Maldon salt
Fresh Spanish tarragon

Preparation

Drain the asparagus from the cans and reserve the liquid. Reserve the empty cans. Cut the tips off the asparagus and reserve.

Combine the asparagus, the liquid from the can, the olive oil, the vinegar and the salt in the blender. Puree until smooth. Taste for salt and add more if needed. Strain the mixture and place in the refrigerator to chill at least an hour.

Peel the fresh white asparagus and snap off the woody stems. Slice thinly using a mandolin.

Serving

Divide the asparagus tips amongst the four soup bowls and stand them up on the base of bowl. Divide the asparagus slices among the four bowls and place along the tips. Drizzle with olive oil. Garnish with maldon salt and Spanish tarragon. Place the soup in a glass pitcher and pour tableside.

Serving Size

Serves 4

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Recipe: Chickpea and tuna salad

Jose Andres

Ingredients

1 medium ripe plum tomato
1 14-ounce can of cooked chickpeas, drained
.5 ounce shallot, peeled and minced
2 medium ripe plum tomatoes, seeded and diced
1 quarter green bell pepper, seeded and cut into small cubes
Half cucumber, peeled and cut into small cubes
Sea salt to taste
2 tablespoons Spanish extra-virgin olive oil plus extra for garnish
1 tablespoon sherry vinegar
1 9.15-ounce can of atun claro (tuna packed in olive oil)

Preparation

Grate one tomato to create a tomato puree. Set aside. In a bowl, combine the chickpeas, shallots, tomato, pepper, cucumber, olive oil and vinegar. Toss. Season with the sea salt. Spread grated tomato on the base of each plate. Top with the chickpea mixture. Remove chunks of the tuna from the can and place over top of the salad. Drizzle with olive oil. Serve.