Archive for the ‘tuna recipe’ Category

Tuna sweetcorn burgers

Tuna sweetcorn burgers

Ingredients

=>85g white bread, torn into pieces
=> 198g can sweetcorn, drained
=> 2 x 185g cans Tuna in water, drained well
=> 25g grated cheddar
=> 3 spring onions, finely chopped
=> 1 egg, beaten
=> 2 tbsp vegetable oil
=> wholegrain bread rolls, lettuce, salsa, to serve

Tuna sweetcorn burgersMethod

  • Whizz the bread in a food processor to crumbs, tip into a bowl, then whizz half the sweetcorn until finely chopped. Add the chopped corn, remaining whole corn, tuna, cheese, spring onions and some seasoning into the bowl with the bread and mix well. Add the egg, bit by bit (you may not need it all), until the mixture is sticky enough to be shaped into four even-size burgers.
  • Heat the oil in a non-stick pan, then cook the burgers for 5 mins on each side until golden and hot through the middle.
  • Stuff into wholemeal buns with your favourite lettuce and a good dollop of salsa.

Spicy salami and chilli rigatoni

Spicy salami and chill rigatoni

Ingredients

=> 375g dried rigatoni
=> 1 tablespoon extra virgin olive oil
=> 80g Primo Hungarian Salami, chopped
=> 3 garlic cloves, sliced
=> 2 long red chillies, thinly sliced
=> 410g can basil and garlic chopped tomatoes with paste
=> Fresh basil leaves, to serve
=> Parmesan, grated to serve

Directions

  • Cook pasta following packet directions.
  • Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add salami, garlic and chilli. Cook for 3 to 4 minutes or until salami is crisp. Add tomatoes. Simmer for 3 to 4 minutes or until slightly thickened.
  • Drain pasta and reserve 1/4 cup of the cooking water. Add to salami mixture. Cook, stirring, for 1 minute or until sauce thickens slightly and coats the pasta. Season with salt and pepper. Toss to combine. Serve sprinkled with basil and parmesan.

Smoked Turkey Quiche

Smoked Turkey Quiche

Ingredients
=> 1 unbaked 9-inch pastry shell
=> 1 1/4 cups diced, cooked, smoked turkey breast (about 6 ounces)
=> 1/3 cup chopped onion
=> 1 tablespoon butter or margarine
=> 1 -1 1/2 cups shredded Swiss cheese (4 to 6 ounces)
=> 3 eggs, slightly beaten
=> 1 cup half-and-half or light cream
=> 1/2 teaspoon dry mustard
=> 1/8 teaspoon salt
=> dash of ground red pepper

Directions

  • Bake the unpricked pastry shell in a 450 degree F oven for 4 to 5 minutes or until it just begins to puff. Remove from oven. Reduce oven temperature to 375 degrees F.
  • Meanwhile, in a medium skillet, cook turkey and onion in butter over medium-high heat until onion is tender, but not brown. Sprinkle cheese over bottom of prebaked shell. Spoon turkey mixture over cheese.
  • In a medium bowl, whisk together the eggs, the cream, the mustard, the salt and the red pepper. Pour over the cheese-turkey mixture.
    Bake in the 375 degree F oven for about 30 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let quiche cool for 10 minutes before serving.

Egg Curry

Egg Curry

Ingredients

=> 4 Hard Boiled Eggs
=> 1 onion Sliced
=> 1 teaspoon Garlic paste
=> 1/2 teaspoon Ginger paste
=> 1/4 teaspoon Pepper
=> 1 tablespoon Corriander Powder
=> 1 teaspoon Cumin Powder
=> 1/2 teaspoon Tumeric Powder
=> 1/2 teaspoon Chilli Powder
=> 1/4 cup Chopped tomatoes or Pureed is better
=> Approx 1 1/4 cup Water
=> 1 tablespoon Vinegar
=> Salt To taste
=> Corriander leaves for garnish

Directions

  • Cut up the hard boiled eggs into halves and set aside.
  • In a pot put in 2 tablespoons oil, add the onions and fry. Then add the ginger paste and garlic paste. Put in the spices mix well. Put in the tomatoes or puree and mix well.
  • Add Water to make a thick gravy and bring to a boil. Add salt and vinegar. Then slip in the hard boiled eggs and cook for another 5 minutes. Garnish with coriander leaves.

World’s Best Lasagna

World's Best Lasagna

Ingredients

=> 1 pound sweet Italian sausage
=> 3/4 pound lean ground beef
=> 1/2 cup minced onion
=> 2 cloves garlic, crushed
=> 1 (28 ounce) can crushed tomatoes
=> 2 (6 ounce) cans tomato paste
=> 2 (6.5 ounce) cans canned tomato sauce
=> 1/2 cup water
=> 2 tablespoons white sugar
=> 1 1/2 teaspoons dried basil leaves
=> 1/2 teaspoon fennel seeds
=> 1 teaspoon Italian seasoning
=> 1 tablespoon salt
=> 1/4 teaspoon ground black pepper
=> 4 tablespoons chopped fresh parsley
=> 12 lasagna noodles
=> 16 ounces ricotta cheese
=> 1 egg
=> 1/2 teaspoon salt
=> 3/4 pound mozzarella cheese, sliced
=> 3/4 cup grated Parmesan cheese

Directions

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one-half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Chilli Tuna Pasta

chilli tuna pasta

 

Ingredients:

=> 500g spaghetti
=> 2 tablespoons extra virgin olive oil, plus extra for drizzling
=> 4 cloves garlic, thinly sliced
=> ¼ cup (50g) capers, drained
=> 400g cherry tomatoes, quartered
=> ¼ cup (60ml) red wine vinegar
=> 2 x 185g cans chilli-flavoured tuna, drained
=> 3 cups flat-leaf parsley leaves, finely chopped
=> 2 tablespoons lemon zest
=> sea salt and cracked black pepper
=> ⅓ cup (80ml) lemon juice

Directions:

  • Cook the pasta in a large saucepan of salted boiling water for 8–10 minutes or until al dente. Drain and set aside.
  • Heat the oil in a large frying pan over high heat. Add the garlic and cook, stirring, for 1 minute or until lightly browned. Add the capers and cook for a further 1 minute.
  • Add the pasta, tomato, vinegar, tuna, parsley, lemon zest, salt and pepper and toss to combine. Divide between serving bowls and drizzle with the lemon juice and extra olive oil to serve.

Guacamole

guacamole

Ingredients:
=> 2 ripe avocados

=> 1/2 tsp salt

=> 1 garlic clove, finely minced

=> 1 tsp fresh lime juice or to taste

=> 1 medium-size tomato, chopped

=> 1/4 cup finely chopped Spanish onion

=> 1 medium-size jalapeno chile, minced

=> 2 tbsp coarsely chopped fresh cilantro
Guacamole
Directions :
=> Halve and pit the avocados, scoop pulp into a bowl. Plainly shop with two knives. Add salt and garlic; add lime juice
=> to taste. Crinkle in tomato, onion, chile, and cilantro. Let stand a few summary before serving to allow flavors to blend.
=> Taste and regulate seasonings.

Noodle Fry

Noodle Fry

Ingredients :
=> 300 gm cooked noodles
=> 1 Tbsp oil
=> 1 large sliced onion
=> 2 tsp garlic paste
=> 1 tsp finely chopped ginger
=> 8 water chestnuts – peeled and sliced
=> 1 Tbsp soya sauce
=> 50 ml strong chicken stock
=> 200 gm cooked chicken
=> 150 gm ham
=> 200 gm prawns – cooked with the tails
=> 150 gm bean sprouts
=> 200 gm baby corn
=> 2 limes – quartered
=> 2 Tbsp chopped coriander

Sweet and Sour Ginger Dip:
=> 4-5 red chillies – seeded and chopped
=> 1 chopped onion
=> 1 1/2 tsp garlic paste
=> 3/4 tsp ginger paste
=> 2 Tbsp sugar
=> 1/4 tsp salt
=> 3 Tbsp vinegar

Noodle Fry
Method

=> Heat the oil. Fry onion, garlic and carroty until they soften.
=> Add chestnuts, sauces and meats. Cook for 1 minute.
=> Add noodles, bean sprouts and baby corn. Stir and fry for 3-4 minutes. Serve hot.

For the carroty Dip:
=> Combine the entire ingredient together and serve with the noodles.

Savory skillet Broccoli

Savory skillet Broccoli

Ingredients
• 1 Tbsp. olive oil
• 6 cups fresh broccoli florets or 1 lb. green beans, trimmed
• 1 envelope Lipton® Recipe Secrets® Golden Onion Soup Mix
• 1-1/2 cups water

Savory skillet Broccoli
Preparation
1. Heat olive oil in 12-inch skillet over medium-high heat and cook broccoli, stirring occasionally, 2 minutes.
2. Stir in Lipton® Recipe Secrets® Golden Onion Soup Mix blended with water. Bring to a boil over high heat.
3. Reduce heat to low and simmer covered 6 minutes or until broccoli is tender.

Italian Breaded Pork Chops

Italian Breaded Pork Chops

Make your own coating for these pork chops by combining bread crumbs with this delicious honey and mustard cook in sauce and parmesan cheese.

Ingredients
• 3 Eggs, lightly beaten
• 1 ½ cups bread crumbs
• ½ cup Grated Parmesan cheese
• 3 Tablespoons milk
• 2 tablespoons olive oil
• 1 sachet KNORR Honey and Mustard Chicken Dry Cook-in-Sauce
• 30 millilitre Fresh chopped parsley
• 4 Pork chops
Italian Breaded Pork Chops
Instructions
1. Preheat oven to 160°C
2. In a small bowl, beat together the eggs and milk.
3. In a separate small bowl, mix the bread crumbs, KNORR Chicken Honey & Mustard Dry Cook in sauce sachet contents, Parmesan cheese, and parsley.
4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly.
5. Heat olive in a large frying pan over a medium heat.
6. Place coated pork chops in the frying pan, and brown for about 5 minutes on each side.
7. Place the chops in an ovenproof dish and in the preheated oven, and cook 25 minutes.
8. Serve with vegetables.