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Cooking, Recipe and Food Blog

Tuna and Potato Patties

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Tuna and potato patties are delectable finger foods which make great snacks. Freezing the patties before coating them ensures that they do not break apart. Chilling on the other hand makes them crisp.

 

Serves 6

Ingredients:

3/4 kilo potatoes, boiled and peeled

2 cans tuna in water, drained

1/2 cup cream

1 cup flour

2 eggs, beaten

1 cup breadcrumbs

Salt and ground pepper to taste

Oil for frying

 

Place the potatoes in a large mixing bowl and mash them. Add the tuna and cream. Mix well until well combined. Season it with salt and pepper. Form it into patties and then freeze them for at least ten minutes.

Next, dredge a patty in flour and then dip it in the beaten eggs. Coat it with breadcrumbs. Shake off the excess and put it on a plate or tray. Repeat this for the remaining patties. Chill them in the refrigerator for at least 15 minutes up to overnight.

Heat the oil in a large frying pan or deep fryer. Fry the patties in batches until they are golden brown. Transfer the cooked patties on a plate lined with paper towels to drain the excess oil. Place them on a serving platter or divide them among individual plates. Serve immediately.

 

Photo Courtesy Of:  Annie Mole

Potato and Tuna Salad

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Potato and tuna salad is a filling dish that you can eat as a snack or to replace a light meal. This mayonnaise free recipe can also be served during parties as a side to meats. Add more vegetables such as celery or carrots if desired.

 

1 Serving

Ingredients:

1 medium sized potato

100g can tuna in brine

1 spring onion, chopped

1 hard-boiled egg, coarsely chopped

2 tablespoons low fat yoghurt

1/4 teaspoon curry powder

Salt and freshly ground pepper to taste

 

Half fill a saucepan with water and place it over high heat. Bring it to a boil.

While waiting for the water to boil, scrub the potato and clean it in running water. Cut it into bite sized cubes.

When the water is ready, place the potatoes in the saucepan and cool it for 3-5 minutes or until it is tender. Pierce it with a fork to check if it is ready. Drain well and let it cool.

After, drain the tuna and reserve 2 teaspoons of brine. Place it in a medium sized bowl along with the spring onions and egg.

Meanwhile, combine the curry powder, yogurt and reserved brine. Mix well.  Pour it over the potatoes, egg and spring onions. Toss gently to combine.  Season it with salt and freshly ground pepper. Serve chilled or at room temperature.

 

Photo Courtesy Of:   vintage_queen

Tuna and Sweet Potato Patties

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Tuna burgers are a healthier alternative to traditional beef patties. You can make do without the bun and fries. Instead, have it with salad. It is also a good idea to use fresh tuna that is processed a food processor instead of canned ones.

Serves 4

Ingredients:

1 medium sized orange sweet potato, peeled and coarsely chopped

1 (425 g) can tuna in water, drained

2 eggs, lightly whisked

25 g bread crumbs

2 tablespoons fresh parsley, chopped

Salt & freshly ground black pepper

1 tablespoon olive oil

Steam the sweet potatoes in a microwave or steamer until it becomes tender. Drain them and rinse with cold water. Transfer it to a large bowl and mash it with a fork or potato masher. Add the tuna, egg, parsley and bread crumbs. Mix well. Season it with salt and pepper. Make 8 patties out of the tuna and sweet potato mixture.

Heat the oil in a large non-stick frying pan over medium-high heat. Fry the patties for 3-5 minutes on each side or until it becomes golden brown. Transfer it to a plate lined with paper towels to drain the excess oil.

Place the patties on individual buns and season it with salt and pepper. Top it with lettuce and pickles. Serve with fries.

 

Photo Courtesy Of:  Carson Ting

 

Griddled Tuna with Citrus New Potatoes

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Served with New Potatoes, Black Olives, Capers, Lemon and Parsley, this dish is great. It’s so healthy, light and tasty, and is very easy to make – great for a treat after a hard day at work.

Griddled Tuna

To Serve 2
100g Baby New Potatoes
2tsp Capers
2tbsp Black Olives, halved and pitted
1 ½ Lemons
50ml Extra Virgin Olive Oil, plus extra for drizzling
150g Tuna Loin
Maldon Sea Salt and Freshly Ground Black Pepper
1 1/2bunches Flat Leaf Parsley, chopped

1. Cook the New Potatoes in boiling salted water until they are tender and then drain well.
2. Add the Capers, Olives, the Zest and Juice of One Lemon and the Olive Oil to the warm Potatoes, then leave to marinade for as long as possible – if you have the time, leave it covered in the fridge overnight to really bring out the range of flavours
3. Heat a Griddle Pan until it is red hot. Drizzle the Tuna Loin with Oil, the season with Salt. Carefully place the Tuna Loin on the Griddle Pan and cook for two minutes on each side to have it rare. For a more cooked Tuna Steak, leave it on for a minute longer.
4. When cooked squeeze over the juice of the Half of a Lemon that is left, and remove from the Griddle pan.
5. Stir the Parsley into the Potatoes, then season to taste. Slice the Tuna in half, then serve on top of the Boiled New Potatoes, drizzled with a little Extra Virgin Olive Oil.

Photo Courtesy of: rjw1

Seared Tuna with Tapenade

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It is a light and tasty dish that is a perfect appetizer. If you do not want to coat the tuna in tapenade, you can serve it on the side as a dip. It will go well with the watercress, but if you want other greens it is fine as well.

For those who are not fond of fish, do not forget to squeeze some lemon juice on it before eating. it removes the fishy smell and it neutralizes the taste.

Ingredients:

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 tablespoon cracked black pepper

1 teaspoon rock salt

1 tablespoon olive oil

1 pound tuna steak, 1 inch thick

1 lemon, cut into wedges

1/2 cup tapenade

In a skillet, toast the coriander and fennel seeds for 3 minutes or until they are fragrant. After, let it cool and grind the seeds in a spice grinder or you can use a mortar and pestle. Once it is ground, add the salt and pepper. Mix well.

Rub the mixture on all sides of the tuna. Wrap it in plastic wrap and refrigerate for 3 hours or up to overnight.

Heat the olive oil in a non-stick skillet under medium heat. Cook the tuna for 2-3 minutes per side, depending on how you want it done. Let it stand for 5 minutes.  Roll the tuna in tapenade. Slice it thinly and serve on a bed of watercress with lemon wedges.

Photo Courtesy Of:  miss karen

Spiced Fish Kebabs

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These Skewers are so tasty, especially when served fresh from the grill – Barbecued they are particularly delicious. If you can’t get any Monkfish, any firm Fish will work well – Swordfish and Tuna are both excellent replacements. In place of the Tiger Prawns, Scallops are a good alternative.

Fish KEbab

If you’re using Wooden Skewers, soak them in water for thirty minutes before you thread the Seafood onto them.

To serve 4
700g Monkfish Fillets, skinned
12 Large Raw Tiger Prawns
2 Garlic Cloves, peeled and crushed
1tsp Ground Coriander
1tsp Ground Turmeric
1/2tsp Ground Cumin
1/2tsp Sea Salt
1/2tsp Chilli Powder
1/4tsp Ground Cinnamon
Juice of 1 Lime
1tbsp Tomato Puree
6tbsp Olive Oil

1. Wash and dry the Monkfish fillets, and cut into twelve equal sized large chunks. Peel the Prawns, discarding the heads and removing the black vein. Wash and dry the Prawns very well, before threading onto Skewers – remember, if you’re using Wooden Skewers, make sure they’re well soaked to prevent them burning.
2. To make the marinade, combine the Garlic, Coriander, Turmeric, Cumin, Sea Salt, Chilli Powder, Cinnamon, Lime Juice, Tomato Puree and Olive Oil in a bowl, and brush over the Kebabs. Transfer the Kebabs and Marinade to a shallow, non-metallic dish, and leave to marinade overnight in a refrigerator.
3. Remove the tray from the refrigerator at least an hour before cooking. Re-Baste the Kebabs with any marinade in the tray, and place on a grill tray, and cook for six to eight minutes, as close to the heat as possible, turning frequently, and re-brushing with the marinade.

Photo Courtesy of: SuziJane

Macaroni and Tuna Fish Layer

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Tuna layered with Garlic, Mushroom and Red Peppers, between Macaroni, all under a deliciously light crunchy topping.
Macaroni and Tuna Layers
If you’re not a big Tuna fan, replace it with cooked chopped Chicken, Beef or Pork, or with three or four hard boiled eggs, sliced up. And, if like me, you’re a cheese addict, add as much as you want, but you might want a mild tasting one rather than a stronger, more mature flavoured cheese.

To serve 2
125g Dried Macaroni
2tbsp Oil
1 Garlic Clove, peeled and crushed
60g Button Mushrooms, sliced
½ Red Pepper, thinly sliced
200g Can of Tuna, drained and flaked
½ tsp Dried Oregano
30g Butter
1tbsp Plain Flour
250ml Milk
2 Tomatoes, sliced
2tbsp Dried Breadcrumbs
30g Mature Cheddar or Parmesan Cheese
Salt and Pepper

1. Cook the Macaroni in boiling Salted Water, with a tablespoon of Oil, until tender – around twelve minutes, before draining, rinsing and draining thoroughly
2. Heat the rest of the Oil in a Saucepan, and add the Garlic, Mushrooms and Peppers, frying over a medium heat until soft. Add the Tuna, Oregano and season to taste, before heating through.
3. Grease an Ovenproof dish and add half of the cooked Macaroni, cover with the Tuna Mixture, then layer with the remaining Macaroni.
4. To make the sauce, melt the Butter, then stir in the Flour for a minute. Add the Milk, then bring to the boil – simmer for a minute or so, until thickened, and season to taste. Pour the sauce over the Macaroni.
5. Lay the sliced Tomatoes over the Sauce over the Macaroni, then cover with the Breadcrumbs and Cheese – place in a heated oven (set at 200C) until brown on top, and piping hot through – around twenty five minutes.

Photo Courtesy of: zoyachubby

Tuna Carpaccio with Alfalfa and Capers

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The secret to a good carpaccio is the freshness of the ingredients. Otherwise, it will not be as tasty. Feel free to use other types of fish like salmon or even scallops. Just make sure that they are fresh and of good quality.

Carpaccio can be served raw or a little cooked. Both styles are delicious. The interesting part about this dish is that you can play around with it by changing the toppings or the sauce. It can be served as an appetizer or a main course. It is definitely a delectable light meal.

1 1/2 pounds sushi quality tuna

1 tablespoon crushed black pepper

1 1/4 teaspoon salt

4 tablespoons lemon juice (divided)

5 tablespoons olive oil

1 tablespoon drained capers

2 egg yolks

4 tsp grainy mustard

Handful of alfalfa for garnish

To make homemade mayonnaise: whisk eggs, 1 tablespoon of lemon juice and 1 tablespoon of olive oil. Add salt and continue to whisk for 3 minutes. Refrigerate.

In a glass dish, rub the tuna with salt and pepper. Add 2 tablespoons of lemon juice. Refrigerate for 30 minutes.

Preheat the broiler. Remove the tuna from marinade and drain any excess liquid. Rub the olive oil on the tuna. Place it on a non-stick baking sheet. Broil for 2 minutes, turn every 2 minutes or until the outside is cooked. Cool, then refrigerate for at least an hour or more.

When the tuna is cold, cut into thin slices. Place them on a platter. Drizzle with remaining olive oil and lemon juice. Top with the mayonnaise mixture, capers and alfalfa. Dip in mustard if desired. Serve very cold with 2 slices of baguette.

Photo Courtesy Of:avlxyz

Asparagus and Tuna Tart

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This stylish dish could be served as a main course, or in a smaller portion as a starter.

Tuna Steak

Tinned Tuna works okay, but make sure you drain it very well. The flavours of the Asparagus are beautiful, especially when in-season, around May to June time in Britain. Try to handle the pastry as little as possible in order to keep it as tender as possible, cutting with a very sharp knife.

To serve 6

500g Puff Pastry

375g Tuna Steak (or two tins)

400g Asparagus

125g Quark

1 egg

75ml Milk

1.       Heat the oven to 180 C or Gas Mark 4.

2.       Brush a large flat tin with a small amount of melted butter, and roll the Puff Pastry out to line the tin. Place the tin in the fridge to chill for ten minutes.

3.       Mix the Quark, Egg and Milk together, until smooth and well blended.

4.       Cut the Asparagus and Tuna into lengths that will fit across the width of the tin.

5.       Pour the mixed Quark, Egg and Milk in to the Puff Pastry case, and arrange the Tuna and Asparagus evenly across the tray.

6.       Place on a lower shelf, and bake for thirty minutes, before reducing the heat to 170 C (Gas Mark 3), and cook for ten more minutes.

7.       When cooked, remove from the oven, and stand for five to ten minutes to allow to cool (the juices in the Asparagus will be very hot), and serve with fresh salad leaves.

Photo Courtesy of Yandle

Bean and Tuna Salad

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A low calorie, low fat salad, which is beautifully tasty, a whole mix of textures and tastes bursting out of every mouthful you take. Very quick and simple to make, and serve with crusty, warm French bread, Ciabatta or rolls.

bean and tuna salad

This makes a great starter to a simple, traditional Italian Meal – serve as a starter to Meatballs or other pasta dishes

To serve 4

5 tbsp Olive Oil

2 tbsp White Wine Vinegar

1 tsp Dijon Mustard

1 tsp Clear Honey

2 tbsp chopped Parsley

600g Cannellini Beans, drained and rinsed off

370g Tuna Chunks

1 Red Onion

250g Baby Plum Tomatoes

1.       Whisk the Oil, Vinegar, Mustard and Honey together.

2.       Stir in the Cannellini beans and Parsley, and mix well. Season with Salt and Pepper to taste.

3.       Drain the Tuna (two cans should be enough), and break the chunks into large flakes.

4.       Add the Tuna flakes, Red Onion (sliced into thin pieces) and halved Baby Plum Tomatoes.

5.       Divide into four bowls, and serve with the crusty bread.

For different tastes, try changing the type of beans used, or try adding diced Peppers, finely sliced Cucumber or Celery.

Photo courtesy of: avlxyz