Archive for the ‘tuna recipe’ Category

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.

Fettuccine in Cherry Tomato Sauce

Fettuccine in Cherry Tomato Sauce

Cherry tomatoes and cream along with Parmesan cheese make for a delicious sauce.

Ingredients :
-> 1/2 packet fettuccine, boiled according to packet instructions
-> 1 1/2 Tbsp olive oil
-> 15-20 cherry tomatoes
-> 1 tsp black pepper
-> 3 cloves garlic, minced
-> 1 tsp chilli flakes
-> 1 dollop of cream
-> Parmesan cheese
-> Salt, to taste
-> 7-8 basil leaves
Fettuccine in Cherry Tomato Sauce
Method

-> In a pan add olive oil.

-> Add cherry tomatoes. Saute till they start to blister a little.

-> Add pepper, garlic, chilli flakes. Mix. Add the cream and mix well.

-> Add cheese, salt and basil. Saute. Add the boiled pasta.

-> Mix well. Garnish with some grated Parmesan cheese and basil leaves.

-> Serve.

Tomato and Basil Sauce

Tomato and Basil Sauce

This basic tomato and basil sauce with onions, chilli flakes , balsamic vinegar and pepper smothered over some silky pasta is delicious.
Ingredients :
=> 3 Tbsp extra virgin olive oil
=> 1 large onion, chopped
=> 2-4 garlic cloves, crushed
=> 3 (400 g) tins of chopped tomatoes
=> 1/2 tsp crushed chili flakes
=> 2 tsp balsamic vinegar
=> 2 tsp sugar
=> Bunch of basil leaves, torn into small pieces
=> 1/4 tsp salt
=> 1/4 tsp freshly ground black pepper
Tomato and Basil Sauce
Method :

=> Heat the oil in a saucepan and gently cook the onion and garlic until softened.

=> Stir in the tomatoes, chili flakes, vinegar and sugar.

=> Bring to a simmer and cook slowly for 45 minutes to 1 hour.

=> Stir in the basil and season with salt and pepper.

=> This sauce can be left chunky or blended in a food processor for a smooth sauce. Serve spooned over cooked pasta.

Meatball Sliders Recipe

Meatball Sliders Recipe

These meatball sliders are as easy to make as sculpting orbs of meat gets, they’re easy to make a ton of, and we guarantee that every meat-lover out there will plow through half a dozen before admitting defeat.

Ingredients
1) 1 pound ground beef
2) 1 egg
3) 1/4 cup bread crumbs
4) 2 tablespoons fresh parsley, chopped
5) 1/2 teaspoon coarse salt
6) 1/4 teaspoon freshly ground black pepper
7) 2 tablespoons olive oil
8) 1 large baguette, sliced lengthwise, then crosswise into 10 pieces
9) 1/2 pound fresh mozzarella, sliced to fit baguette pieces
10) 2 cups good quality tomato sauce
11) 1 cup Parmesan cheese, grated

Directions:
Meatball Sliders Recipe
1) Mix ground beef, egg, breadcrumbs, parsley, salt and pepper in a large bowl until just combined. Don’t overmix or your meatballs will be too dense.
2) Divide mixture into 10 balls and set aside.
3) Preheat oven to 375 degrees.
4) Heat the olive oil in a large skillet over medium high heat.
5) Fry the meatballs, in batches if necessary, until browned on all sides.
6) Transfer meatballs to a baking sheet and bake for 15 minutes, or until cooked all the way through.
7) Assemble sliders on the baguette slices as follows: slice of mozzarella, meatball, 1-2 tablespoons of tomato sauce, a generous dusting of parmesan cheese.

Basic Buffalo Wings Recipe

Basic Buffalo Wings Recipe

The combination of pigskin, yelling, love for one’s team and pride in one’s enormous flatscreen can be matched, if not surpassed, only by a classic, spicy buffalo wing dunked in creamy blue cheese dressing.

Ingredients
1) 3/4 cup all-purpose flour
2) 1/2 teaspoon cayenne pepper
3) 1/2 teaspoon garlic powder
4) 1/2 teaspoon salt
5) 20 chicken wings
6) 1/2 cup melted butter
7) 1/2 cup Frank’s RedHot Sauce

Basic Buffalo Wings Recipe
Directions:

1) Line a baking sheet with aluminum foil and lightly grease with cooking spray.
2) Mix flour, cayenne pepper, garlic powder in a medium bowl.
3) Dip each chicken wing into the mixture and coat completely.
4) Place the wings onto the baking sheet and refigerate for at least 1 hour.
5) Preheat oven to 400 ° F
6) Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the hot sauce mixture and place back on the baking sheet.
7) Bake wings for about 45 minutes, flipping after 20 minutes so that they’re crispy on the outside.

Quick Taco Salad

Quick Taco Salad

This easy mexican taco salad will become your go-to weekday recipe to please the whole family.

Ingredients

=> 12 ounces ground round
=> 2 cups chopped yellow, red, or green bell pepper
=>2 cups bottled salsa
=> 1/4 cup chopped fresh cilantro
=> 4 cups coarsely chopped romaine lettuce
=> 2 cups chopped plum tomato
=> 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
=> 1 cup crumbled baked tortilla chips (about 12 chips)
=> 1/4 cup chopped green onions

Preparation

=> Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
Quick Taco Salad
=> Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.