Tuna Fahitas
Ingredients (serves 4)
1 packet of ready made flour or corn tortillas (8)
1 can of Fish4Ever Yellowfin or Skipjack tuna (in brine or oil and drained)
1 onion peeled and chopped
1 400g can of chopped tomatoes
Olives (black or green) chopped
4oz (100g) peeled and cooked prawns
8oz grated hard cheese
2 tbspn chilli powder (use to taste)
1/tsp dried oregano
1 tspn cumin
salt to taste
2 cloves of garlic – peeled and chopped
Method: Heat the oil in a pan add the onions and garlic and fry until soft. Stir in the spices and cooked for a couple of minutes. Add the tomatoes and simmer for a couple more minutes, then stir in the olives, tuna and prawns. Put tortillas on a microwaveable plate and put in microwave – heat for 10 seconds. Take out the tortillas and put two on a microwaveable plate – put two or three tablespoons of mixture (1/8th) in the middle of the tortilla and roll up. Sprinkle with grated cheese and put back in the microwave and cook for 2 minutes (750kw) 11/2 minutes (850kw). Continue plating and microwaving portions and serve with salad.
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French Tuna and Mustard Quiche
Ingredients (serves 4)
1 tin of Fish4ever yellow fin tuna in brine
4 tomatoes
5 big mushrooms
1 cup of cheese (gruyere or young cheddar)
French mustard a l’Ancienne. (With seeds visible)
1 cloves of garlic
Herbes the Provence
one pack of ready made pastry
(or make your own using
75 g of butter
½ cup of water
150 gr of flour
Salt)
Method Cook the butter, the water and salt in a pan untill the butter is melted. Turn off the heat and add the flour, stir with a wooden spoon. Make the pastry as you would normally. Make a sphere shape and spread immediately it in a buttered baking tin. Finally, prick the pastry with a fork. Pre-heat the oven at 180 degree. Cook the mushroom and garlic in olive oil in a pan, add salt and herbes the Provence. Spread the French mustard a l’Ancienne onto the raw pastry, then the tuna, mushrooms, slices of tomatoes, Herbs de Provence and finally the cheese on the top. Put the quiche into the oven for 20 minutes, the quiche must be golden. Serve immediately as a starter or main course or serve it when it is cold and cut in into little square pieces for an aperitif or party. |
Tuna Salad Nicoise
Ingredients (serves 4)
1 tin of Fish4Ever Yellowfin tuna in oil
8 new potatoes (boiled and cut in half)
1 little gem lettuce (washed and torn into leaves)
2 tomatoes (quartered)1 hard boiled egg (peeled and quartered)
handful of green beans (boiled and left to cool)
12-18 Organico black olives (to taste)
4-8 Fish4Ever anchovies (to taste)
Dressing: Garlic (1-2 crushed cloves to taste – removed after mixing)75ml Good quality organic olive oil and/or use oil from tuna can 25ml Red wine vinegar Black pepperSmall pinch of salt Pinch of mustard (to taste)
Method: Arrange the ingredients in a serving bowl. For dressing mix together with garlic, remove the garlic once it has flavoured the oil etc and pour over salad, or provide in jug. Serve with fresh crusty bread.
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Fish & Cheese bread
Ingredients
1 tin of Fish4Ever yellowfin tuna in organic olive oil
2 cups of cheese
3 cups of flour
1 tbsp of bakery powder
3 free-range eggs
Salt,
Herbs de Provence
Methods: Pre-heat the oven at 180 degree. Use your hands to mixed everything together. When you have a well mixed dough pastry, you can create the shape you like (baguette, ring, mini bread, heart…) Put your shape into a baking tin.And bake in into the oven for 20 minutes or until brown.
Suggestions You can add what you like in your bread like olives or tomatoes. When it is ready, eat it like normal bread or with salty dips. |
Mediterranean pasta
Based on a traditional Greek fish Recipe called ‘Plaki’ used to bake whole fish in a wonderful summer mixture of tomatoes, garlic, lemon and olive oil – a taste of summer in the winter. This fabulous mixture lends itself to a simple baked sauce which is wonderful served hot with pasta while any leftovers make a fabulous topping for bruschettas and an equally flavoursome dip.
Serves 4 people
Takes 45 minutes to make
Cook – hob and oven Gas 5 375F 190C
Ingredients:-
1 tablespoon olive oil (use drained fish oil from the cans of fish)
2 onions – peeled and thinly sliced
2 cloves garlic – peeled and sliced
150 mls white wine
1 225g tin chopped tomatoes
pinch of sugar
Sea Salt and Ground Black pepper to taste
1 tablespoon chopped fresh mint, parlsey or coriander.
1 lemon sliced
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2 tins Fish4Ever tuna fillets in Olive oil or sunflower oil – drained reserving the oil.(Mackerel or Sardines in oil are good for a change)
225g (8ozs) Penne Pasta
Method:-
Prepare the vegetable sauce by softening the onion in the oil, add the garlic, wine and tomatoes, then simmer gently for 10 minutes till thickened and reduced.
Season with sea salt, ground black pepper and a pinch of sugar to taste.
Stir the herbs into the sauce and then pour half into an oven proof dish, flake the fish and spread over the top and then cover with the rest of the sauce.
Cover with slices of lemon and bake at Gas 5, 375F, 190C for about 30 minutes till cooked and bubbling.
While the sauce is baking boil the penne pasta in salted boiling water till al dente.
Drain and toss into the bubbling sauce, stir well to mix and serve in heated pasta bowls with pleny grated parmesan on the side and a huge tossed green salad.
Makes a tasty filling for baked potatoes or topping for a pizza with a difference.
This sauce is also very good cold mixed with pasta or rice as a salad.
Can be used to make lasagne or as a filling for canneloni.
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