Tuna Mango Salad

When it's too hot to cook, this lunch sized salad really hits the spot! 

Ingredients:

170g can albacore tuna (120g when drained) 

1/2 cup diced mango

1 1/2 tsps finely chopped hot banana pepper pickles

2 tbsps frozen and thawed kernel corn

1 - 2 tsps lime juice

fresh cracked pepper to taste

2 tbsps white kidney beans

your choice of lettuce

Mix the tuna, lime juice, pepper, corn, beans and hot peppers together. Then gently fold in the mango and serve on a bed of lettuce. Serves 2 

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Marinated Air Fryer Tuna Steaks

A light marinade compliments the tuna steaks with a subtle citrus flavour. And this easy air fryer method cooks them just the way you like!

Ingredients:

2 - 4 oz tuna steaks

2 tbsps orange juice

1 tbsp soy sauce

1 tbsp olive oil

1 1/2 tsps lime juice

1 tsp fresh chopped parsley

1 tsp minced garlic

cracked black pepper to taste

Mix everything together and reserve 2 tbsps of the mix. Then marinade the tuna, coating on both sides, in the fridge for 30 minutes. Remove from marinade and place in an oil sprayed air fryer basket. Fry at 375°F for 4-5 minutes (medium rare), 5-6 minutes (medium) and 6-7 minutes (well done). Flip halfway through the cooking time and brush with reserved marinade. The tuna steak pictured above was cooked 5 minutes. Serves 2

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Tuna Stuffed Peppers

Perfect for an easy and healthy meal option using ingredients you probably already have in your fridge and pantry right now.

Ingredients:

1 - 170g (or 4.5 oz) can tuna, drained (albacore this time)

2 bell peppers, halved and seeds removed

1 cup cooked rice (I used leftover rice and peas, if you have plain rice just add about 2 tbsps peas)

1 tbsp parmesan cheese

1 tsp capers, chopped plus a few more to garnish

2 tsps chili oil 

1 Roma tomato, seeds removed and diced

1/4 cup chopped onion

2 white mushrooms, chopped

1 tsp celery seed

1 tsp lemon juice

1/2 tsp dijon mustard

1 1/2 tbsps mayonnaise

Roast the bell pepper halves in a 425°F oven for 15-20 minutes to soften. Set aside and reduce oven heat to 350°F.

Sauté the onion and mushrooms in chili oil on medium heat for 3 minutes then add the rest of the ingredients. Spoon filling into pepper halves. Return to a 350°F oven for 15 minutes. Garnish with more capers if you like.

Serves 2

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Summer Seafood Pasta Salad

The perfect make ahead meal for family gatherings and picnics that's ready when you are! A colourful mix of veggies, a combination of seafoods and a light olive oil dressing to keep it healthy!

Ingredients:

6 cups large shell pasta

200g (almost 1 cup) crab or crab flavoured pollock 

120g (about 1/2 cup) solid white albacore tuna

227g (8 oz) cooked shrimp

2 large bell peppers, diced

1 medium red onion, diced 

1 English cucumber, diced 

2 celery stalks, diced 

1 cup roughly chopped marinated artichokes 

1 cup stuffed green olives 

200 ml (5 oz) canned sliced black olives

1 cup diced feta

A few fresh basil leaves, finely chopped 

And some fresh chopped parsley too

Dressing:

1 1/3 cups light olive oil 

4 tsps dry basil

4 tbsps parmesan cheese

1/2 tsp black pepper

2 pieces sundried tomatoes, chopped 

6 tbsps white wine vinegar 

4 or 5 chives, chopped 

1 tsp sea salt 

1/2 tsp dry oregano 

2 pinches of sugar 

Using a food processor, whirl the dressing ingredients together until well combined and set aside.

Cook the pasta then rinse with cold water and drain. Prepare all the veggies. Drain the can of tuna and break into chunks. Slice the crab (flavoured pollock). And for the shrimp I simply defrosted a shrimp ring and removed the tails.

Add the pasta, veggies and seafood to a very large bowl, pour in the dressing and toss to combine coating everything with the dressing.

Chill at least 1 hour for the flavours to develop or even make it a day ahead of time. Just take it out of the fridge 15-20 minutes before serving, give it a toss and it's good to go!

Makes 10-12 servings

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Canned Tuna and Spaghetti

Simplify... use that canned tuna in your pantry! This dish is mildly cheesy with a burst of lemon flavour! And so easy to make!

Ingredients:

410 g (12 oz) spaghetti

4 tbsps olive oil

2-3 tbsps minced garlic

1 medium onion, diced

1/2 red bell pepper, diced

3/4 cup chicken broth

1/4 cup fresh chopped parsley

1 cup packed chopped spinach

1/4 cup parmesan

1/2 cup shredded cheddar cheese

salt and pepper to taste

1 lemon

170 g (6 oz) albacore tuna, drained and chunked or flaked

red pepper flakes and capers (optional)

Cook pasta then drain and toss it back in the pot with 3 tbsps olive oil. Cover and set aside.

While the pasta is cooking heat 1 tbsp olive oil in a large skillet and sauté onion and red pepper for 4-5 minutes or until golden. Then add the garlic for 1 minute. Add this to the drained spaghetti and pour in the chicken broth. Stir together with the parsley, spinach, parmesan, cheddar, salt and pepper. Mix well to melt the cheese.

Give it all a squeeze of lemon (a quarter or half lemon's worth) right before serving.

Plate the spaghetti then top with tuna, more parsley, red pepper flakes and capers. Add lemon wedges too!

Note: I like my tuna right from the can at room temperature, but you can always add it to the pot of pasta if you'd like it warmed up. Also, my preference is albacore but whatever canned tuna you like works!

Serves 4

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Tuna Pasta Salad

Well, the temperature has already hit the 30°C mark (that's 86°F) and it's only the middle of May. Time for some dinner salads and al fresco dining!

Ingredients:

2 cups penne pasta

2 - 170 g net/120 g drained canned albacore solid white tuna (about 8.5 oz)

1 cup diced tomatoes

2 tbsps fresh chopped parsley

1/2 English cucumber, diced

1 sweet red bell pepper, diced

1/2 cup diced feta

2 handfuls mixed greens

4 hardboiled eggs, halved

black olives

Dressing:

1/4 cup light olive oil

1/4 tsp lemon zest

juice of 1/2 a lemon

2 tbsps white wine vinegar

1/2 tsp dijon mustard

1/2 tsp honey

1/2 tsp garlic powder

salt and pepper or Mrs Dash table blend to taste

First of all I have to say, this is my earliest harvest of parsley ever. I picked this Italian parsley on May 12th!! Ok, back to the recipe.

Start by cooking the penne. Once cooked, drain and rinse in cold water and set aside. Prepare the hard boiled eggs and cut all the veggies. Drain the water from the tuna then break into chunks and drain in a colander.

That's most of the work! Just need to shake up the dressing and toss everything together.

Plate with eggs and black olives and you're done!

Ready for al fresco dining!

Serves 4

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Easy Baked Tuna Patties

These delicious little nuggets are kept on the healthy side by baking them instead of frying. And using canned tuna makes them a cinch to put together!

Ingredients:

Tuna Patties

2 - 170g cans albacore tuna, drained (or about 12 oz)

1 egg

2 tbsps finely chopped onion

1 tsp dry parsley

1 tbsp mayonnaise

1 tsp dijon mustard

1/2 tsp sriracha sauce

1 1/2 tbsps lemon juice

1 tsp minced garlic

1/4 tsp sea salt

1/8 tsp black pepper

1 tbsp relish

1/4 + 1/4 cup panko crumbs

Avocado cream:

2 tbsps mashed avocado

1 tbsp mayonnaise

1 tsp lemon juice

1 tsp relish

a few drops hot sauce

Combine 1/4 cup panko crumbs with the rest of the patty ingredients. Mix well then form into patties. I used a 1/4 cup dry measuring cup to make 7 - 1 X 1 1/2" patties. Just press in the mixture and pop it out. Coat the patties in the remaining 1/4 cup panko and place on a parchment line baking sheet. Refrigerate 1 hour.

Then bake in a 425°F oven for 20 minutes. While baking the patties combine the avocado cream ingredients and chill until serving.

These tuna patties go well with the avocado cream, sriracha sauce or sweet chili sauce. I like mine sitting in a pool of chili sauce topped with avocado cream 😋

Makes 3 servings of 2 patties each with 1 extra to fight over!

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Tuna Burrito

A couple of minutes to prepare, 10 minutes or less in the oven and you've got a tasty little lunch for two.

1 - 85 g can tuna, drained (I like albacore)
1/4 cup mayonnaise
1/2 tsp garlic powder
1 tbsp sweet chili sauce
1/4 cup shredded cheese (4 cheese Italiano blend)
hot sauce
3 - 6 inch flour tortillas

Mix together the tuna, mayonnaise, garlic powder and chili sauce.

Lay the tortillas out on the counter and divide the filling evenly, putting it towards the end of each tortilla.
Top with shredded cheese and a splash of hot sauce.

Bring the end up over the filling, tuck in the sides and roll up. You'd be rolling towards the right in this picture.
Place on a baking sheet and broil 7 - 10 minutes, cut in half and serve.