Max Carvalho is a 1st degree black-belt under the famous Zé Radiola. He is an active competitor and respected instructor who runs Gracie Barra Hungary. He also has a network of academies in Croatia, Austria, Russia, Ukraine and Serbia.
Max chose to share with GracieBarra.com his pre-competition favorite dish: Pasta with Tuna.
“This is great before a competition, as it is not a heavy meal and it is easy to digest.” Professor Max Carvalho
200g (0.44lb) penne pasta
2 tbsp lemon juice
2 cloves of galic, sliced
DSC008851/2 cup cherry tomatoes, cut in half
1 can of low-sodium tuna
2 tbsp chopped parsley
Olive oil, salt and pepper to taste
How to prepare:
Cook the pasta in about 2 quarts (2 liters) of water and 20 grams of salt.
In a pan, brown the garlic in olive oil. Add the tomatoes and tuna and let it cook and reduce a little. Add the lemon juice, salt, pepper, chopped parsley and, if needed, 1/2 cup of water from the boiling pasta.
When the pasta is ready, add the sauce, baste with some olive oil and serve immediately.