A quick and easy sauce to prepare – perfect for busy work days or lazy Sunday evenings. I usually used thin spaghetti or tagliatelle as the pasta and my favourite tinned tuna is the Sirena brand.
1 onion, chopped
100g button mushrooms, quartered
2T tomato paste
1x384g tin tuna
chopped parsley to garnish
- Boil pasta in a large saucepan until al dente
- In the mean time sauté onion in a frying pan over a medium heat
- Add mushrooms and toss lightly
- Stir in tomato paste, tuna and cream and bring to boil
- Toss sauce through drained pasta
Use a quality canned tuna like Sirena and, with the simple ingredients and fresh flavours, you can’t go wrong. This version of a Tuna salad takes minutes to put together, is really healthy and will be loved by the whole family.
125g baby English spinach leaves
1x375g tin cannellini beans
1x384g tin Sirena tuna in brine, drained
1 lebanese cucumber, sliced into wedges
3 tomatoes, cut into wedges
2 Tablespoons parsley, chopped
2 Tablespoons olive oil
2 Tablespoons lemon juice
- Layer baby spinach in a shallow salad dish
- Add remaining salad ingredients
- Combine oil and lemon and spoon over the top of the salad
- Grind over some black pepper and serve with crusty bread
We were pretty much a pieless family except for this family favourite. It is made from ingredients like canned tuna and frozen puff pastry sheets that you are bound to have in the pantry – ideal as a break from takeaway for Sunday night.
- 2 sheets bought puff pastry
- 2x185g cans chunky tuna in brine, drained. Sirena is my favourite brand.
- 1 onion, chopped
- 2T flour
- 1 cup milk
- 2T lemon juice
- 2T chopped parsley
- Heat oven to 200°C
- Place one sheet of pastry into a greased 22cm pie dish to defrost.
- Sauté onion till transparent.
- Add flour to onion. When thick add milk slowly stirring all the time till boiling. If it gets lumpy, use a whisk till smooth.
- Add flaked tuna and stir.
- Remove from heat and add lemon juice, parsley and a little black pepper.
- Pour into pie dish.
- Top with other sheet of puff pastry, cut off any excess and crimp the edges.
- Brush top of pastry with egg white and bake for 25-35 minutes till pastry is brown and cooked through. I used to turn it over 2/3 of the way through to ensure the bottom was golden too – then just flip over when removing from the oven.
- Yum !!!