Sweet Leek and Fennel Tuna Pasta Bake

Yummy, yummy pasta dish full of veggies. Bit of a different version of a tuna pasta bake! I didn't have any olives so I used 2 tsp of capers instead. Anything slightly salty would do!

Sweet Leek and Fennel Tuna Pasta Bake (from Super Food Family Classics - Jamie Oliver)
(Serves 4)

4 black olives, torn up
4 cloves garlic, sliced
oil
2 leeks, sliced
1 bulb fennel, sliced
2 400g tins plum tomatoes
2 tins tuna in spring water
300g wholewheat pasta
1/2 parsley, chopped
150g cottage cheese
20g parmesan, grated

Add the olives and garlic to a large pan over a medium heat with 1 tbsp of oil. Add the leeks and fennel and cook with the lid on for 15 mins or until softened, stirring regularly.

Bring a pan of water to the boil and cook the pasta for 5 mins, drain.

Meanwhile, preheat the oven to 180C. Tip the tomatoes into the pan, breaking them up with a wooden spoon, then just over half fill one of the empty tins with water, swirl around and pour into the pan. Drain and flake in the tuna, then simmer for 10 mins.

Add the pasta, cottage cheese and parsley to the tomato pan, season. Tip into a baking dish, sprinkle over the parmesan and bake for 25-30 mins until golden and bubbling. Serve.

Tuna Burger

This is a yummy tuna burger. Add as much or as little chilli as you like depending on your tolerance. Lovely Asian flavours.

Tuna Burger
(Serves 2)

150g tuna steak
1 egg
15g fresh breadcrumbs
1/2 tsp grated lime zest
1 cm ginger, grated
2 tbsp chopped coriander
1/4 red chilli, chopped
2 tbsp mayonnaise
1 tbsp sweet chilli sauce
squeeze lime juice
2 wholemeal buns

Put the tuna in a food processor and whizz until quite finely chopped but not pureed.

Mix the salmon with the egg, lime zest, ginger, coriander and chilli. Shape into 2 large flat burgers.

Heat a frying pan over a medium heat and add a little oil. Add the burgers and cook for 4-5 mins per side.

While the burgers are cooking, mix together the mayonnaise, chilli sauce and lemon juice.

Lightly toast the bun and spread the sweet chilli mayo on both halves. Top with the tuna burger nd some lettuce and serve.

Tuna Meatballs

I made these meatballs a while ago and they are absolutely delicious, easy to make and make a change from beef or lamb meatballs. I served them with pasta and a tomato and aubergine sauce I found in the freezer.

Tuna Meatballs (from Anne's Kitchen)
(Serves 2)

1 tin tuna in spring water
1 tbsp finely grated parmesan cheese
1 medium egg
1 tsp garlic powder
2 tbsp dried breadcrumbs
1 tbsp finely chopped basil leaves
1 tbsp oil

Put the tuna, parmesan, egg, breadcrumbs and basil into a bowl and mix together gently. Use your hands to form mini meatballs.

Heat the oil in a frying pan over a medium high heat and fry the meatballs for about 2 mins on each side until lightly crispy.

Tuna Kebabs

For the Friday of the last Bank Holiday I had a home made takeaway of kebabs and rice. I went for Tuna with an Asian feel and peppers and cherry tomatoes but you could pretty much use any veg that's good on a kebab. I served it over egg fried rice with salad.

Tuna Kebabs (from Better Recipes)
(Serves 4)

4 tuna steaks, cut into chunks
2 onions, quartered
2 peppers, cut into large chunks
8 cherry tomatoes

For the marinade
1/2 bunch coriander, chopped
30ml toasted sesame oil
juice 1 limes
1 cloves garlic, chopped finely
1 piece ginger, grated
1 tbsp soy sauce

Mix together marinade ingredients.

Thread the tuna and vegetables onto skewers. If using bamboo skewers, soak in water for 5 minutes before so they do not burn. Pour half the marinade over the skewers and refrigerate for half an hour.

Preheat the grill and grill kebabs for 5-7 mins per side. Serve.

Tuna Pasta Salad

I had half a steak of tuna leftover from a dish earlier in the week so I used it in this pasta salad. However, tinned tuna would be just as good. It's really simple to make but lovely and flavoursome. I added a little yoghurt to the mayonnaise to lighten it a bit.

Tuna Pasta Salad
(Serves 1)

60g dried pasta, cooked
1 egg
1/4 red onion, chopped
8 olives, halved
1 tbsp mayonnaise
1/2-1 tsp mustard
½ tsp celery seed
½ tsp dill
pinch paprika
1/2 large can tuna, drained

Bring a pan of water to the boil, add the pasta and cook according to packet instructions. Drain, run under the cold tap and drain again well.

Put the egg into another pan and cover with cold water. Bring to the boil and cook for 10 mins. When cooked, run under the cold tap to cool.

Mix together the mayonnaise, mustard, celery seed, dill and paprika. Add the pasta and the tuna and mix well to combine.

Peel and chop the egg and place on top. Serve.

Tuna Steaks with Green Chilli Pesto

This is a lovely tuna steak recipe. I remember watching it as a demonstration back when I did my Leith's course about 10 years ago! It is a very tasty dish but really simple. I served it with pasta and spinach

Grilled Tuna Steaks with Green Chilli Pesto (from Leiths Fish Bible)
(Serves 4)

4 tuna steaks
6 tbsp oil
2 tbsp balsamic vinegar
pepper

For the chilli pesto
2 green chillies, deseeded and roughly chopped
1 bunch coriander
55g pinenuts
2 cloves garlic, crushed
55g parmesan cheese, grated
6 tbsp olive oil
salt and pepper

Put the tuna steaks into a bowl or bag and pour over the oil, balsamic vinegar and pepper. Leave to marinate for 30 mins.

Preheat the grill on high.

Make the chilli pesto: Put the chillies, coriander, pinenuts and garlic into a food processor. Blend well and add the cheese. With the motor running pour the oil in a thin stream until well emulsified. Season with salt and pepper

Grill the tuna for 2-3 mins each side until cooked. Serve.

Tuna Steaks and Grilled Vegetables with Cheats Aioli

The day before Christmas Eve we had Tuna for dinner. This was a lovely recipe with Mediterranean flavours. I served it with pasta tossed in oil.

Tuna Steaks and Grilled Vegetables with Cheats Aioli (from Leith's Fish Bible)
(Serves 8)

2 aubergines, sliced lengthways into strips
6 medium courgettes, cut into thin diagonal slices
3 red peppers, halved and deseeded
4 onions, sliced
6 tomatoes, peeled, quartered and deseeded
2 tbsp chopped mint
2 tbsp chopped basil
4 tbsp balsamic vinegar
4 tbsp mayonnaise
4 small or 2 large garlic cloves, crushed
8 tuna steaks
oil
salt and pepper

Preheat the grill.

Brush both sides of the aubergines and courgettes with some oil. Grill the aubergines, courgettes, red peppers and onions until golden and the peppers are charred.

Put the vegetables into a bowl with the tomatoes. Add the mint and basil and the balsamic vinegar and stir to combine. Leave to marinate for 1 hour.

Meanwhile, make the cheats aioli but mixing together the mayonnaise and garlic.

Brush both sides of the tuna steaks with oil and season with salt and pepper. Grill for 1-3 mins on each side. Serve with a dollop of the aioli on top.

Tuna Ranch Pasta

Another Ranch dish, this one actually worked really well. I loved the flavours and it came together in about 20 mins.

Tuna Ranch Pasta (from Hidden Valley)
(Serves 4)

250g dried pasta
250ml milk
200g cream cheese
1 packet Ranch Salad® Dressing & Seasoning Mix
2 large cans tuna chunks in spring water, drained
120g peas
20g parmesan, grated

Bring a pan of water to the boil and cook the pasta according to packet instructions, adding the peas for the last 3 mins.

Put the milk and cream cheese into a blender with the seasoning mix and blitz until smooth.

In a large frying pan, combine the pasta, peas, tuna, and dressing and cook over a medium heat until heated through. Sprinkle over the parmesan and serve.

Tuna and Corn Pasta Bake

This is a super simple pasta bake, all in one, mix around and bake!

Tuna and Corn Pasta Bake (from The English Kitchen)

(Serves 6-8)

1 small tin of sweet corn, undrained
1 large tin of creamed corn
1 large tin tuna
350g small pasta shapes, uncooked
1/2 the creamed corn tin of milk
salt and pepper to taste
150g sharp cheddar cheese, grated (reserve a handful for the end)
finely crushed buttered cracker crumbs

Preheat the oven to 180C. Grease a baking dish really well. Set aside.

Stir together both tins of corn and the tuna, remembering not to drain either one of them. Add 1/2 tin of milk, some seasoning to taste and most of the cheese, reserving a small handful for the end. Pour this mixture into the prepared baking dish, spreading it out. Cover tightly with aluminium foil. Bake for 45 minutes, stirring it every fifteen minutes and uncovering for the last ten minutes. At that point you can sprinkle the remainder of the cheese on top and the cracker crumbs. Bake for the last 10 minutes until golden brown.

Mediterranean Tuna Potato Salad

I haven't been making many of my lunches recently preferring to grab ready made stuff out the freezer. However, this week I have had a bit of time to make lovely salads and things. I'm not still 'doing' WeightWatchers but do any of us who've done it really stop applying their rules? I still weigh out pasta, rice and grains and eat more fruit, the snacks that I make are still within the limits I set myself. So in some ways I'm still following the WeightWatchers way even if I don't go and weigh in regularly.

I also still get sent their emails and use some of their recipes. This was a very simple tuna potato salad and although the dressing (tomato puree and lemon juice) is really low in calories it is still wonderful in this salad.

Mediterranean Tuna Potato Salad
(Serves 4)
(4 WW ProPoints per serving)

500g new potatoes, cut into chunks
2 tbsp tomato purèe   
1 tbsp lemon juice or white wine vinegar 
200 g roasted red peppers, roughly chopped
8 cherry tomatoes, halved 
1 tbsp capers
50g olives
185g tuna in spring water, drained  
salt and pepper
1 tbsp basil, chopped

Cook the potatoes in boiling water for 15-20 mins, or until tender. Drain well and tip into a bowl. Add the tomato puree and lemon juice or vinegar. Mix well, then leave to cool.

Add the peppers to the potatoes with the tomatoes, capers, olives and basil. Break the tuna up into chunks and add to the bowl. Mix gently.

Season to taste with salt and pepper, then pack into a lunchbox or serve.

Jamie's 15 Minute Meals: Salsa Verde Tuna

Another Jamie recipe, I really do love this cook book. This one is the Salsa Verde Tuna and it was really delicious, the tuna was cooked to perfection and the salsa verde was a great accompaniment.

Salsa Verde Tuna with Sicilian Tomato and Pasta Salad
(Serves 4)

Pasta and tuna

320g dried pasta shells

8 black olives (stone in)

400g ripe mixed-color tomatoes

4 jarred red peppers

70g rocket

4 tuna steaks

1 tsp dried oregano

1 tsp fennel seeds

olive oil

1 fresh red chili

20g Parmesan cheese

1 lemon

Salsa verde

1 big bunch of fresh mint

1 big bunch of fresh flat-leaf parsley

1 lemon

2 anchovy fillets (I skipped this)

2 tsp capers (drained)

1 clove of garlic

4 tbsp extra virgin olive oil

1 heaped tsp Dijon mustard

1 tbsp white wine vinegar

Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions. Rip the top leafy half of the mint and parsley into the processor, squeeze in the lemon juice, add all the other salsa verde ingredients (peel the garlic) and blitz until fine, then season to taste, loosen with 2 tablespoons of water and set aside.

Squash the olives (discarding the stones), randomly cut up the tomatoes and peppers, and put them all into a large bowl, then roughly chop and pile the rocket on top. Rub the tuna with salt, pepper, the oregano and fennel seeds, then drizzle with 1 tablespoon of olive oil, put into the frying pan and cook for 1 1/2 minutes on each side, ideally so that the tuna's blushing in the middle.

Drain the pasta, reserving a cupful of the starchy cooking water, then add to the tomato bowl, toss with half of the salsa verde, loosening with a splash of cooking water if needed, then pour onto a nice platter. Put the tuna on top, spoon over the remaining salsa verde, scatter with the finely sliced red chili, then shave over a little Parmesan with a speed-peeler and serve with lemon wedges.  

Minty Bulgar with Tuna and Lemon

This looks like a really simple salad but it turned out to be unexpectedly really tasty. Few ingredients but the tuna really works in this and brings out the flavour of everything else.

inty Bulgar with Tuna and Lemon
(Serves 4-6)

300g bulgar wheat
2 200 g tins of tuna in water, drained and flaked
1 small onion, finely chopped
1 red bell or pointed pepper, diced
1 tbsp extra virgin olive oil
salt and pepper
handful of fresh mint leaves, chopped
1 lemon zest and juice

Bring a pan of water to the boil and cook according to packet instructions. Stir in the lemon zest and onion while still hot.

Then add the tuna, lemon juice, olive oil, mint and red pepper. Stir well, season to taste with salt and pepper. Leave to cool and pack into a lunchbox.

Tuna Pasta Salad Recipe with Lemon, Green Olives, and Cucumber

This was ok as pasta salads go, not overehelming but pretty decent.

Tuna Pasta Salad Recipe with Lemon, Green Olives, and Cucumber (from Kalyn's Kitchen)

(Serves 1)

60g dried pasta shapes

1/2 can tuna
5 black or green olives, halved
1/2 small Persian cucumber, cut into small dice
salt and pepper

For the dressing:

zest and juice from 1/4 lemon
1/2 tsp olive brine (from olive jar)
1/2 tbsp mayonnaise

1/2 tbsp natural yoghurt

splash olive oil

Bring a large pot of water to a boil, add the pasta, stir, and cook according to packet instructions. Drain, run under the cold tap and drain again well.

Mix together the zest and juice of lemon, the olive brine, mayo and yoghurt, whisk in the olive oil.

Add the tuna, sliced olives, and chopped cucumbers to a bowl that's big enough to hold all the salad and mix in about half the dressing.  Gently stir in the pasta and as much additional dressing as you need for the salad to be as wet as you'd like it. Season with salt and pepper and serve.

Tuna, Anchovy, Sun Dried Tomato and Cannellini Beans

I've tried a few combinations of beans and tuna salad and this one is really lovely, it looks like it should be really oily but it's not at all. The dressing is actually really lovely and light.

Tuna, Anchovy, Sun Dried Tomato and Cannellini Beans

(from Grains - Molly Brown)

(Serves 4)

1 250g tin tuna in spring water

2 400g tins cannellini beans, drained and rinsed

75g sun dried tomatoes

16 anchovies, chopped

1 red onion, finely sliced

40 black olives, pitted and halved

3 tbsp parsley, chopped

salt and pepper

180ml olive oil

juice 1 lemon

2 tsp Dijon mustard

Put the tuna, beans, tomatoes, anchovies, onion, olives and parsley into a bowl. Season with salt and pepper.

Mix together the olive oil, lemon juice and mustard in a small bowl. 

Pour the dressing over the bean and tuna mixture, being careful not to squash the beans. Season if necessary.

Breton Tuna and Bean Gratin

I made a few changes to this recipe, I used creme fraiche instead of cream and cannellini instead of haricot beans but given that I made a purée with them it didn't much matter! This was a really delicious gratin, lovely with a crash green salad.

 

 

Breton Tuna and Bean Gratin (from Grains, Seeds and Legumes by Molly Brown)

(Serves 4)

1 onion, finely chopped

6 garlic cloves, thinly sliced

1 1/2 tsp oil

2 400g tins haricot beans

salt and pepper

2 tbsp creme fraiche

2 tbsp milk

1 tin tuna in olive oil

1 tsp chilli flakes

40g grated Gruyere or cheddar

2 tbsp coarse white breadcrumbs

15g butter

1 tbsp chopped parsley

Preheat the oven to 180C. Heat the oil in a frying pan over a medium low heat and sauté the onion until soft but not coloured. Add the garlic and cook for another 4 mins or so. Drain one of the tins of beans and add to the pan, then add the remaining tinned beans and their juices. Season well and set the pan over a low hear so that the beans can meld with the onion.

Transfer the beans and onions to a food processor and blitz to a purée. Add the creme fraiche and milk and mix them in. Tip the mixture into a bowl and add the tuna and its olive oil, the chilli and half the cheese. Stir together. Scrape the mixture into a small oven-proof dish and sprinkle with the breadcrumbs and the rest of the cheese on top. Bake for 25-30 mins until golden on top, sprinkling the parsley over 5 mins before the end of cooking. 

Tuna with Spring Veg Sauté

I haven't had fresh tuna in a long time, but it was on offer so I bought some. It was fresh tasting with all the summer veg, all of which was picked from my garden. It could be served on a bed of rice for extra ProPoints.

Tuna with Spring Veg Sauté (from WeightWatchers Weekdays)

(Serves 4)

(5 WW ProPoints per serving)

4 tuna steaks

3 tbsp soy sauce

juice 1 lemon

cooking spray

3 shallots, diced

150g green beans, trimmed

100g baby carrots, halved lengthways

50g baby courgettes, halved lengthways 

50g cherry tomatoes

150g veg stock

salt and pepper

Mix together the soy sauce, lemon juice, ground ginger and black pepper in a bowl, add the tuna steaks, turn the them over and over in the marinade to coat. Cover and leave to marinate for 10-15 mins.

Meanwhile, heat a large frying pan, spray with cooking spray and add the veg, except the tomatoes. Stir fry for 5-6 mins until they start to brown.

Add the tomatoes and pour over the veg stock. Turn up the heat so that the stock is bubbling, season  and cook for 6-8 mins, stirring occasionally.

Meanwhile, heat a frying pan and spray with cooking spray and cook the tuna for 3-4 mins on each side.

Serve the tuna on top of the bed of veg with a little of the sauce poured over the top.

Tuna Noodle Casserole

This is one of those "trashy" dishes involving cream of whatever soup, but to me they hold a fascination and they taste good, however trashy they may be. This one was especially appealing as it had crisps on top!

Tuna Noodle Casserole

(Serves 4)

 

250g dried pasta shapes

1 can condensed cream of mushroom soup

125ml milk

1 200g can tuna, drained

150g frozen peas, cooked

1 packet crinkle crisps, crushed

salt and pepper to taste

Bring a pan of water to the boil and cook the pasta according to packet instructions, adding the peas for the last 3-4 mins. Drain.

Preheat oven to 180C. Grease a casserole dish.

Combine the pasta, mushroom soup, milk, tuna and peas, season and place into the dish, sprinkle evenly with crushed crisps.

Put into the oven and bake for 25 minutes or until bubbly. Serve.

Tuna Pasta Salad with Dill and Peas

This is a very simple tuna pasta salad, along the vein of my usual smoked salmon pasta salad but with the addition of a lovely vinegary hit of capers.

Tuna Pasta Salad with Dill and Peas (adapted from Lauren's Latest)
(Serves 4)

250g dried pasta shapes
120g frozen peas
1 small red onion, diced
2 tbsp capers
2 cans tuna, drained
juice half lemon
3 tbsp mayonnaise
3 tbsp yoghurt or creme fraiche
2 tbsp dill
salt and pepper

Bring a pan of water to the boil and cook the pasta according to packet instructions, adding the peas for the last 2-3 mins of cooking time. Drain pasta and peas and run under the cold tap, drain again well.
 

Add the pasta and peas to a large bowl and add the remaining ingredients until everything is evenly coated in the sauce. Pack into a lunch box or serve.

Pan Bagnat Wrap

I had some leftover tuna from my birthday party and quickly had to come up with something to do with it. I've had tuna nicoise salad before and thought I could make this into a sandwich, low and behold it's been done before, a pan bagnat, so I looked at a few recipes and then made my own version with what I had in the fridge using a wrap instead of a baguette.

Pan Bagnat Wrap
(Serves 1)

1 wholemeal wrap
1/2 can tuna
1/2 tsp capers
1 tsp olive oil
1/4 red onion, diced
salt and pepper
1/2 tsp fresh thyme leaves
1/2 tsp Dijon mustard
1 tbsp garlic mayonnaise
1-2 lettuce leaves
2 anchovies
1 hard boiled egg, sliced
4 cherry tomatoes, halved

Mix the tuna, capers, olive oil, onions, salt, pepper, thyme and mustard together in a large bowl. Cover and put into the fridge. 

Heat the wrap in the microwave for a few secs to soften. Spread the mayonnaise on top of the wrap and top with the tuna, lettuce, anchovy, hard boiled egg, and tomatoes. Roll up and serve.

Spicy Pinto Bean and Tuna Salad

This was a lovely alternative salad and despite not having any pasta, rice or potatoes to bulk it up, it was lovely and filling. The hint of spiciness from the pepperdew peppers was really good.

Spicy Pinto Bean and Tuna Salad (from Kalyn's Kitchen)
(Serves 4-6)

2 cans pinto beans, rinsed and drained
2 tbsp lemon juice
1 tbsp juice from pepperdew jar
1/2 tsp green Tabasco sauce
1 tsp Old Bay seasoning
salt and pepper
5 tbsp extra-virgin olive oil
1/2 jar pepperdew peppers, quartered
6 spring onions, sliced
2 large tomatoes, chopped and drained if the tomatoes are very juicy
bunch parsley, chopped
2 cans tuna in spring water

Mix together the lemon juice, pepperdew juice, Tabasco, and old bay. Whisk in the olive oil, then season to taste.

In a bowl large enough to contain all the salad ingredients, mix the beans with 2 tbsp of the dressing mixture and let beans marinate while you prep other ingredients.

Add the peppers, spring onion, tomatoes, and parsley to the bowl with the beans, mix together, then toss with the remaining the dressing. Add the tuna and gently combine with other ingredients, season again and serve.