Tag Archives: tuna

Spring Zucchini Fritters

11 Mar

zucchini fritters

Can you see the daffodils popping out all over.. this is a sure sign of spring! One of my favourite,most beautiful seasons! Everything is new again and then I just want to start cooking light, fresh, good-for- you meals!

It sounds a little bit different, and for those that aren’t big fans of tuna, I’ll tell you, its a whole load of protein – you wont even taste the tuna, and the best of all,its gluten free! Sometimes you just have to take a different route with vegetables and it can be very refreshing!

Zucchini, feta & tuna fritters

zucchini

Ingredients

2 x fresh chives, finely chopped

2 x medium sized zucchinis, grated

150g of greek feta, crumbled

1 x tin tuna

2 x eggs

4 x strips of bacon

salt & pepper to taste

1 x tablespoon olive oil

handful of marinated artichokes

2 x teaspoons of red pepper pesto

2 x poached eggs

zucchini

When you have grated your zucchini, flavour it with salt and black pepper and mix through. The salt will draw the water from zucchini.

zucchini

Make sure you squeeze all the water out from the zucchini, or it won’t bind properly with the remaining ingredients. While you wait for this, in the meantime, you can fry your bacon in a pan.

zucchini

When you have squeezed the water out, place the zucchini in the bowl. Add all the ingredients to the zucchini, besides the bacon, pesto & olive oil and poached eggs.

chives

Mix together thoroughly, to allow the egg to bind properly with the other ingredients. Heat your olive oil in a pan and scoop the mixture in the pan with a tablespoon.

IMG_20150210_192934~2

Cook the fritters on medium heat. These should go for about 4 minutes on each side before you turn them over.

eggs

Make sure to fully scoop them, covering the whole spatula, or they will break when you flip them over. In the meantime, cooke your poached eggs.

zucchini

To plate up, place 2 strips of bacon on each plate. Place the fritters on top of the bacon and top each fritter stack with a poached egg.

eggs

Drizzle with a little pesto, grind some black pepper and add artichokes to the side (optional)

zucchini fritters

Hope you enjoy these fresh little fritters as much as I did!

zucchini fritters

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Tuna Melt Casserole

1 Feb

You know what they say: A good marriage is like a casserole, only those responsible for it really know what goes in it. Where in this case, I know everyone has their little special touch for their casserole. Mine? Two things, wine & cheese! Best combination, whether you use them together in food or just as is, from where I come from in SA, it is definitely a winning pair!

This was last weekend’s indulgent Sunday coach potato food. As you know, its pretty cold in London at the moment, so no one is going out. Best thing to do is have a proper lie in, coffee in hand and then when you get up start cooking a heart warming casserole! My big guy tends to have the best ideas when I ask him on a Sunday morning what he’ll like for lunch. Even if it is a very straight forward dish, I strive to make it extra yummy and extra indulgent! Lets just say there’s no shortage of cheese in this dis. It can be gluten free by using gluten free pasta, and corn flour for the béchamel sauce ( if not using cream).

For those that choose to make the béchamel sauce, you can click on this link for a step by step guide. Just before I turn off the heat, for the béchamel sauce, I add a handful of grated cheese and mix it through until melted.

onion

http://www.wikihow.com/Make-B%C3%A9chamel-Sauce

Tuna Melt Casserole

Ingredients

Rigatoni pasta ( cooked to packet instructions)

1 x onion roughly chopped

1 x handful of chopped mushrooms

1 x teaspoon of butter

1 x teaspoon of olive oil

1 x cup bacon lardons / pieces

2 x tins of chunky tuna

1 teaspoon of chopped garlic

Salt & pepper to taste

1 x cup of cream ( if not making béchamel sauce)

2x cups of mature cheddar, grated

pinch of nutmeg

2 x tomatoes, finely sliced

1 x cup of chicken soup sachet

1 x teaspoon of Italian herbs

1 x white wine

chopped mushrooms

Add the butter and olive oil to the pan. Fry your onion in the pan for about 5-8 minutes and add the bacon lardons with the mushroom. Add the garlic and mix through.

chopped garlic

Add tuna and fry together for 5 minutes. In the meantime, add your pasta to boiling water and cook according to cooking instructions.

chopped mushrooms

Now add the soup sachet and mix through. Increase the heat and add the white wine. Mix through and lower the heat again. Keep mixing, as the wine will thicken due to the soup powder.

butter

If you’re using cream instead of béchamel, add it now and mix through. Add the pinch of nutmeg and mix through. Preheat your oven to 180 degrees Celsius.

Flavour with salt and black pepper to taste.

grated cheese

If you’re using béchamel, mix the tuna, mushroom & bacon mixture into the sauce and mix through. Add this to your cooked pasta and mix through. Transfer the mixture to a casserole dish.

bechamel

Sprinkle the cheese over the pasta, distributing it evenly.

cooking wine

Place all the tomato slices evenly over the pasta. Sprinkle with the Italian herbs, season with salt and black pepper.

pasta

Cook in the oven under the grill until the cheese is super crispy!

pasta

To add a little extra indulgence, I’ve sliced over a little avocado for extra creaminess!

pasta

In a thyme tuna pickle

26 Oct

As almost every other day, when I left the house in the (pitch black) dark this morning, I forgot to take out some meat from the freezer. Yet again, this home is plagued by the flu… As I was sitting at work, very much looking like I swallowed 2 golfballs, I realised that the kitchen is “meatless”.

Heavily doped by boredom, I allowed my thoughts to move to our fridge and cupboard… tada!! No surprises there, tuna, bacon, garden tomatoes and capers. Capers are little buggers that go surprisingly well with quite a number of dishes. Particularly tuna and salmon.

I’ve never really known what plant capers come from or how they actually end up in the little jar that I buy them in.. so I went to investigate, after all, I am soooo very busy at work. Logically its like a type of pod from a plant and not too pleasant to eat as is.

Very much like olives. Put some love in it, give it some time and its tasty and very happy!! Pickled… .. ironic as I was not in the best of moods and I might well have been compared to a caper that has been lying in vinegar.. with very sour look on my face…. but when you combine it with its favourite friends, you wont get better!! So enough of all the blah blah blah… lets get cooking!

Tuna & Caper Spaghetti

2 teaspoons of garlic

1/4 cup of dry white wine

juice of 1/2 lemon

handful of cherry tomatoes, halved

1 tablespoon of capers / 3 teaspoons if the spoon doesn’t fit through the jar

1/2 pack of bacon, cut into medium bitesized slices with scissors

2 tins of chunky tuna with water

1 tablespoon of olive oil

1 tablespoon of freshly grated parmesan

Bunch of fresh thyme

Spaghetti ( your choice of serving, follow instructions on packet)

Heat a pan with olive oil. Toss in your bacon and cook for about 7 minutes. Add the tuna. Toss in the pan to allow it to be coated with the bacon juices. Add the tomatoes and garlic and toss about. Now add your white wine and lemon juice. Add parmesan cheese and mix through.

Add your thyme and cover with lid and allow to simmer for 15 minutes. Lastly, add your capers and toss about. Reserve some of the pasta water, literally 2 tablespoons.

Add your tuna ingredients all to your pasta saucepan ( with the pasta in) and toss lightly. Cover with the lid and allow to stand for about 5 – 7 minutes. Dish up and grate over some freshly grated parmesan…. subtle flavours, but one of my favourites… njum!!!!!!

Mashed like a fishcake

5 Aug

…..is what I feel like today. Yesterday’s blog didn’t happen – I blame it on the buses that never arrived, which caused me to walk home. I also have to add that I was wearing tights, a VERY short dress and shoes that I won’t say won the award for most comfortable walk. As I took my long and lonely walk home, I became irritated. I just want to get off the train, get on the bus and get home. Imagine my facial expression when someone whistled at me! In that split second that it took to think about the face I was going to make and what I was going to say, I saw an extremely dashing and handsome young man across the street.

It was fate, we met across the street from each other, each one on the corner ;-p  What I wouldn’t do to get his phone number! As it turns out, I have it already! Along with this happiness, I saw a mischievous GLARE coming from the hubby’s face! He knew if it was anyone else whistling at me I would blow my top. This little surprise naturally improved my mood. How blessed I am to be so in love with my very handsome husband. “What a dashing young lad”, as my neighbour Ave (who has a huge crush on the hubby by the way) would often say.

Needless to say, I rustled up a very quick pasta, sorry guys, I will make it again and take photos and post. So last night I was “woman down”.  In better terms, exhausted. The life was sucked out of me and I still feel like this today. And so enters….. the mashed up fish cake! My mood, my brain and my body! So which better route to take than to eat some fish and hopefully you will have the speed and strength of a tuna to carry on ;-p

Of course, there are easier and quicker ways to enjoy a fish cake, but alas, the hubby wont even touch it. Home-made, however is a completely different story. Also, if you think how difficult it is to catch tuna, I suppose it shouldn’t be too easy to prepare and eat it:  “It’s hard to catch one, but it’s my favourite kind of fishing,” says Robby Coad of Edgartown, a commercial fisherman and charter captain. Tuna have incredible vision, Robby explains, and they’re fast. “They can swim over fifty miles an hour, so it’s easy to lose them, especially when they’re on the line and scared. It’s hard to do and you don’t get them every time you go.”

I also think it will give a different take on tinned tuna, using them for fishcakes. It tastes great, fresh, and healthy and it is affordable. How often does one enjoy fresh, home made fishcakes? As often as one finds fresh tuna in the shops and that is never! ;-p So, as they say, there is always a first. Let’s hope I don’t make it the last! I’m going to do a slightly different take on the tuna fishcakes than one normally would. I am going to use butter beans as a base. You can use mashed potato as well, but I think butter beans might add a lovely flavour. To make this easier, create a little station at your preparation area in a row. Start your row with a bowl of flour, then a bowl with 2 eggs, beaten and lastly, a bowl with breadcrumbs. From there you can just put your fishcakes in the frying pan.

Salsa style tuna fish cakes

½ can of butter beans, drained

1 1/2 tablespoons of mayonnaise

½ red onion, roughly chopped

handful of coriander, roughly chopped

1 teaspoon of cumin

1 teaspoon of olive oil

1 can of tuna (chunks)

Half a chilli, roughly chopped and deseeded

Clove of garlic

2 eggs, beaten

Breadcrumbs for dipping

Flour for dipping

Salt & pepper to taste

Sunflower oil for frying

Corn

2 sweetcorn cobs

1 tablespoon of butter

Asparagus 

bunch of asparagus

1 teaspoon of garlic

1 teaspoon of butter

1 teaspoon of lemon juice

1 tablespoon of dry white wine

Salsa

handful of roasted cherry tomatoes

1/2 red onion, finely chopped

1 teaspoon of capers

Handful of coriander, roughly chopped

1 tablespoon of red wine/malt vinegar

4 slices of cucumber, finely chopped

Take your butter beans, tuna, chilli,onion, cumin, olive oil,coriander, mayonnaise and garlic and mix until fine, but not complete mush, in a processor. Season to taste with salt and black pepper. Make little “patties” with your hands and put them through your prepared station. Coat both sides with flour. Dip in the egg and now dip in the breadcrumbs. Do the same with the res of the mixture and place in the fridge.

Boil water and cook your corn for 8-10 minutes.While this is cooking, start with your asparagus.Melt your butter in a pan, add the garlic and fry cook your asparagus. Add your white wine and lemon juice. Flavour with salt and pepper. Take your cooked corn, drain, cut them from the cob, mix through with butter and season to taste.

For the salsa, mix everything together, season with salt and pepper and allow to stand. Now, heat a frying pan and add your sunflower oil. Fry each side of your tuna cakes till they are golden brown and place in a bowl with a paper towl.

Now dish up onto a plate and top with your salsa. Serve with sweetcorn and cous cous, or simply on it’s own 🙂

Colour me beautiful…because I’m worth it… (on a budget)

6 Jul

Colour! I am one of those that wake up in the morning and think of what colour I am going to wear… note, colour, not clothes! I believe that colour plays a great role in our lives. Who wants to wear black everyday!? For goodness sake, you’re not mourning your life away!! Besides the point, but whenever I have been on a budget, I will go and buy cheap, BUT colourful clothes and they have made me feel like a beautiful, spring flower! ;-p  After being at home for quite a while, I have relied on my colourful thoughts and creativity to come up with different and lovely colourful recipes.

I dare to say that you don’t have to spend a lot of money to enjoy colourful, delicious and beautiful food in your own home and this is a budget meal to prove it. We all deserved to be pampered.. and we’re all worth it.. aren’t we 🙂 This is where the hubby comes in…. Before we got married, he ate tuna almost every day. This also had to do with the fact that he was saving and unlike me will not spend most of his money on food… this reminds me again, all is not well up in my head. Anyway, there are a lot of things you can do with tuna, however, he is not really one for chopping and fussing and thinking about food the whole day like I do. When that beautiful tummy of his is full, he is happy, no jokes! Easy to please isn’t he! However, the hungrier he gets, the grumpier he gets, so no fantasizing about new recipes in his head!

After this loooooonng explanation, it comes down to the fact that half of our food cupboard is stacked with Tuna. And not just ANY tuna, note the “Tesco Value” label on the tuna tin ;-p…. wait for it… BUDGET!  This (most of the time) hungry man of mine, thought it quite clever to point it out to me that he can’t remember the last time he had tuna, which would imply the last time was probably before we were married! tsssk tssssk! This was definitely a suggestion ( in his own language) that we should start eating all this tuna. After all, some idiotic female singer once called it “chicken from the sea”, not that it is, but basically stating that there is a lot of protein in this. Healthy!

When I was small, my mom – and I’m sure most parents,  told me to eat my veggies and fruit because I’ll get bright, sparkly eyes, beautiful skin and hair like an angel…. (Not THAT magical, I thought it was like a magic potion and will turn you into a beautiful princess with long hair!) and stupidly enough, I still believe one little bite of fresh veg or fruit will make me beautiful!     ;-p What you put in you get out, right…. right?!!??

So after painting again, I almost wanted to paint with my food too!! I worked on this recipe in my head the whole day already…. cheap, crunchy, fresh, colourful and most of all, like the hubby would say… “beaaaauuuuuuutiful”!  Most of these ingredients all of you have in your fridge… besides radish. Probably the only reason why this was included in my choppy and cheeky tuna salad is because it has a beautiful pinkish-red colour!! I think this is one of the few vegetables that don’t really have a lot of taste, but combine it with the other ingredients and the apple and your hubby might think you put a spell in this special little bugger of a salad! Everything fresh and healthy, so no guilt here.. only more beauty! Watch out for the curly hair and rosy cheeks! After all, you’re worth it!  ;-p

1 pack of back bacon

1 spring onion

handful of cherry tomatoes, halved and halved again

1 carrot grated with a vegetable peeler

1 baby gem lettuce or any salad leaves of your choice

5 small radishes, finely sliced

1 apple, finely sliced

1 tin of tuna chunks in brine

handful of crumbled feta

Dressing:

handful of mint, chopped

5 tablespoons of olive oil

3 tablespoons of vinegar

3 tablespoons of mayonaise

1 teaspoon of wholegrain mustard

juice of half a lemon

salt and pepper to taste

Put your bacon on a tray and grill in the oven until crispy. Put aside to cool. Wash your lettuce and shred it in a beautiful bowl. Add your cherry tomatoes, carrots, radishes and apple. If you’d like, drizzle your apple with a little bit of lemon juice, it will prevent it from going brown.

Now break the tuna slightly apart to toss in your salad.

For the dressing, add all the ingredients together in a shaker and shake it all about!! If your bacon is cooled down by now, break it up in little pieces and scatter in the salad.

Toss the salad around with your hands. Lastly, drizzle over your salad dressing and enjoy with some lovely freshly baked ciabatta! 🙂