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3 recipes using tinned fish

Tinned fish has always been the friend of the impecunious, which hasn't done much for its reputation. But it can be luxurious too, as anyone who has been seduced by beautifully packaged French sardines that sell for more than five times' their budget supermarket counterpart will tell you. Whatever your financial situation, I like to think there's a tinned fish that suits everyone. Here are three ways to get you started. 1. Mackerel and kumara fishcakes (pictured above) These are not those strange, bouncy fishcakes of dubious origin that often turn up in Thai restaurants. These are superfood fishcakes, with gentle spice, nuggets of oily fish and sweet kumara. Serves: 3-4 as a light meal Ingredients: <ul> <li>2 medium kumara, peeled, cut into chunks</li> <li>1 tablespoon olive oil, plus more for frying</li> <li>2 red onions, finely chopped</li> <li>2 cloves garlic, finely chopped</li> <li>1 tablespoon finely grated fresh ginger</li> <li>1½ teaspoons garam masala</li> <li>finely grated zest of 1 lemon</li> <li>½ cup finely chopped fresh parsley</li> <li>2 eggs</li> <li>420g can mackerel or smoked fish, well drained</li> <li>1 cup panko breadcrumbs</li> </ul> Method: <ol> <li>Boil or steam the kumara until just soft, then drain and mash roughly. Tip into a large bowl and set aside.</li> <li>Heat the oil in a large frying pan, then add the onion, garlic and ginger. Cook for 5 minutes, stirring often, then add the garam masala, a pinch of salt and some cracked black pepper. Cook for a minute or two, then add to the kumara, along with the lemon zest, parsley, one of the eggs and the fish. Stir together gently, then shape into palm-sized cakes.</li> <li>Beat the remaining egg in a shallow dish and put the panko crumbs into another shallow dish. Dip the fishcakes into the egg, then into the crumbs, then set aside.</li> <li>Wipe out the frying pan, then set it over medium heat. Pour a couple of tablespoons of oil into the pan, then cook the fishcakes in batches, turning to ensure a crisp crust on all sides. Remove to a plate and keep warm in a low oven until they are all cooked. Serve immediately with salad greens and aioli.</li> </ol> 2. Sophie's pasta with tuna, currants and olives This recipe is probably the most lasting souvenir I have of a trip to England in 1999. I gleaned the basic idea from watching a cooking show featuring Sophie Grigson, who sported carrot-coloured hair and earrings made from miniature soup ladles. It's gradually evolved to this version, which makes a great fast dinner for two. Serves: 2 Ingredients: <ul> <li>1 red onion, finely chopped</li> <li>3 tablespoons red wine vinegar</li> <li>1 x 180g tin of good-quality tuna in olive oil</li> <li>⅔ cup currants</li> <li>⅔ cup roughly chopped toasted almonds (use sunflower seeds as a budget alternative)</li> <li>1 cup kalamata olives, stoned</li> <li>1 cup finely chopped fresh parsley</li> <li>250-300g dried spaghetti</li> </ul> Method: <ol> <li>Put the onion and red wine vinegar in a small bowl and leave to steep while you get on with organising everything else.</li> <li>Put the water on to boil for the pasta, and add everything except the spaghetti to the onion mixture, including a tablespoon or so of the oil that the tuna came in. Toss together and season with salt and freshly ground black pepper to taste, adding more olive oil if necessary.</li> <li>Cook the spaghetti until it is al dente and drain, then toss it through the sauce. Divide between two bowls and serve immediately.</li> </ol> 3. Creamy salmon and chilli dip If you have smoked-salmon tastes on a tinned-salmon budget, this dip is a godsend. I remember an old friend making something similar for her 21st birthday, daringly served with crostini and celery sticks. In a world of chips 'n' reduced cream dip, this was haute cuisine indeed. It's also good as a sandwich filling or piled on crusty toast for breakfast. Makes: About 2 cups Ingredients: <ul> <li>1 cup cream cheese, softened</li> <li>finely grated zest of 1 lemon, plus some of the juice</li> <li>1-2 teaspoons hot chilli sauce (tabasco, sriracha etc)</li> <li>1 tablespoon finely chopped fresh mint</li> <li>1 cup (about a 200g tin) red salmon</li> </ul> Method: 1. Put the cream cheese, lemon zest and chilli sauce in a small bowl and beat with a fork until smooth. Flake the salmon, then gently fold it into the cream cheese mixture with the mint. Add a little lemon juice if it seems a bit stiff. Taste again for seasoning – add some salt and freshly cracked black pepper until the balance is right. Use immediately or cover and store in the fridge for up to 3 days. Images: Getty

Food & Wine

From a series of recipes by Xali: Seared Tuna with Asian Slaw Sesame & Naz’s sesame Dressing

Xali is Australia’s first training, dietary and wellness program to cater to women going through biological changes with a focus on perimenopause and menopause. Created by Northern Rivers resident Naz de Bono, Xali is a daily personalised program that provides workouts, recipes, education and support to women based on the 4 pillars of Move, Eat, Learn & Connect. Xali creates recommendations for women bursting with energy but also provides options for the days when they want to pull back. As women experience biological changes, the way they exercise needs to be adapted. A shift in hormones means women have a higher risk of injury and Naz has created a library of workouts with this in mind. Seared Tuna with Asian Slaw & Naz's Sesame Dressing. Serves 1 Ingredients: ● ¼ whole red capsicum, finely sliced ● ½ cup wombok or white cabbage, shredded ● ½ cup sprouts, assorted ● 1 whole spring onion, finely sliced ● ½ tsp peanut oil ● 1 whole tuna fish steaks (about 160g each, about 2cm thick) ● ⅛ tsp salt ● ⅛ tsp cracked black pepper ● 1 tbsp Naz’s sesame dressing ● 1 tsp pickled ginger, shredded ● ½ tsp sesame seeds, white ● ⅛ whole nori seaweed sheet, very finely shredded Method: 1. In a medium bowl, place red capsicum, wombok or white cabbage, sprouts of your choice and spring onions. 2. Heat a grill pan over medium-high heat. Brush both sides of tuna with oil, season, and cook until medium rare, about 3-5 minutes either side, depending on your preference. 3. Remove tuna from the pan, allow it to cool enough so you can break up the fish in your hands. 4. Transfer the cooked tuna to the bowl with the salad, then toss with Naz’s Sesame Dressing the place into a serving bowl. Top with pickled ginger, white sesame seeds and very finely shredded nori seaweed. Naz's Sesame Dressing. Everyone always asks for this one, so here it is! The toasted sesame oil really gives it a unique and more-ish flavour! Having a big batch of this on hand assures more delicious salads and avoid any premade nasty dressings and sauces! Keep it in your cupboard, take it to work but be careful all your friends will want some! Naz. Yields: about 300 ml Serving size: about 10 ml per person Ingredients: ● 125ml sesame oil, toasted ● 10ml apple cider vinegar ● 7 ½ ml tamari ● 1 garlic clove, to taste ● ½ tsp chilli flakes ● ⅛ tsp salt, to taste ● ⅛ tsp cracked black pepper, to taste Method: 1. Add all the ingredients into a blender and blend on high for 1 minute. 2. Pour over your fresh salads, steam vegetables or use as a marinade. 3. Store back in a sealed bottle out of direct sunlight or chill. Use within 7 days. Image: Supplied

Food & Wine

Perfect summer meal: Barbecued tuna steaks with walnut sauce

Serves 4. This quick, simple dish showcases meaty tuna with a walnut sauce based on tarator, a Middle Eastern sauce often served with fish in Lebanon and Syria. Freshness is the key and Californian walnuts work best for this moreish sauce. Ingredients <ul> <li>4 x 180g sashimi-grade tuna steaks (see notes)</li> <li>Sea salt and freshly ground black pepper, to taste</li> <li>⅓ cup extra virgin olive oil</li> <li>100g wild or baby rocket, washed and dried</li> <li>1 lemon, quartered</li> </ul> Walnut Sauce <ul> <li>100g shelled walnuts</li> <li>1 clove garlic, finely chopped</li> <li>1 slice stale white bread, soaked in water</li> <li>1 tablespoon white wine vinegar</li> <li>3 teaspoons lemon juice</li> <li>⅓ cup extra virgin olive oil</li> <li>Salt flakes and freshly ground black pepper, to taste</li> </ul> Directions 1. Place the walnuts and garlic in a food processor. Squeeze the water out of the bread and add to the walnuts. Pulse until walnuts are finely chopped. Add vinegar, lemon juice, oil, salt and pepper and pulse to combine. Chill until ready to serve. 2. Heat a barbecue or char-grill plate. 3. Brush the steaks with some of the olive oil and sprinkle with salt and pepper. Cook the steaks for 3 minutes on one side, then turn and cook the other side for 1 minute, so that they are still pink in the centre, or until cooked to your liking. Rest fish in a warm place for a few minutes before serving. 4. Meanwhile, arrange rocket leaves on plates, drizzle with remaining olive oil. 5. Place a steak on top and spoon walnut sauce over each steak. Serve with a lemon wedge. Tips <ul> <li>Remove the fish from the fridge 20-30 minutes before you cook it, to allow it to come to room temperature, this is particularly important if it is being served rare in the centre.</li> <li>Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle before cooking.</li> <li>Alternative species: Albacore, bonito, mackerel, salmon, striped marlin, swordfish.</li> </ul> Republished with permission of <a href="https://www.wyza.com.au/recipes/barbecued-tuna-steaks-with-walnut-sauce.aspx">Wyza.com.au.</a>

Food & Wine

A perfect lunch: Tuna and broccoli pies

Canned tuna is a good source of omega-3 fats and tastes terrific in these easy filo-topped pies. Recipe reproduced with permission. © 2015 National Heart Foundation of Australia. For more healthy recipes visit <a href="http://www.heartfoundation.org.au/recipes">www.heartfoundation.org.au/recipes</a> or speak to the Heart Foundation’s Health Information Service on 1300 36 27 87. Ingredients <ul> <li>2 tsp olive oil*</li> <li>1 onion, sliced</li> <li>2 1/2 cups reduced fat milk* </li> <li>2 1/2 tbs cornflour</li> <li>2 tsp wholegrain mustard</li> <li>1/2 cup reduced fat tasty cheese*</li> <li>400g broccoli, cut into small florets</li> <li>425g can tuna chunks in spring water, drained and flaked*</li> <li>1/2 cup frozen green peas*</li> <li>8 sheets filo pastry* </li> <li>Olive oil spray*</li> <li>Garden salad, to serve</li> </ul> *Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick Directions 1. Heat oil in a medium saucepan, add onion and sauté until light golden. Stir in 2 cups of the milk and heat to just below boiling point. 2. Mix cornflour to a smooth paste with the remaining 1/2 cup of milk, add to pan and stir constantly until sauce boils and thickens. Remove from heat and stir in mustard and cheese. 3. Steam or microwave the broccoli until just tender. Gently stir broccoli, peas and tuna through sauce. Divide mixture into 4 x 375ml capacity ovenproof dishes. Preheat oven to 200°C (180°C fan-forced). 4. Lay 1 filo sheet on a clean surface, apply cooking spray and top with another filo sheet. Cut layered filo into quarters. Gently scrunch up the filo pieces, place over filling in one dish and reapply cooking spray. Repeat with remaining filo to cover all four pies. 5. Place pies on an oven tray and bake for 15-20 minutes until filo is golden. 6. Serve with garden salad. Tips Can be made as four portion-sized pies or as one large pie. Republished with permission of <a href="https://www.wyza.com.au/recipes/tuna-and-broccoli-pies.aspx">Wyza.com.au.</a>

Food & Wine

Make this delicious tuna nasi goreng on a cold night in!

Time to prepare 15 mins | Cooking Time 24 mins | Serves 4 A great alternative to fried rice for a mid-week meal. Ingredients: <ul> <li>1 cup rice</li> <li>2 cups chicken stock</li> <li>2 eggs, lightly beaten</li> <li>1 teaspoon oil</li> <li>1 shallot, diced</li> <li>1 garlic clove, crushed</li> <li>1 cup Birds Eye Country Harvest – Peas, Corn and Capsicum</li> <li>2 x 95g cans John West Indonesian Sambal Chilli Tuna</li> <li>1 cup bean shoots</li> <li>Kecap manis, for serving</li> </ul> Directions: 1. Place rice, stock and 1 cup water into a saucepan and bring to the boil. Reduce heat and simmer for 15 minutes or until rice is cooked and liquid has evaporated. 2. Heat a non-stick wok over medium heat. Pour in egg, cook and break up until scrambled to your liking. Remove from wok and set aside. 3. Increase heat to medium-high and add oil. Sauté onion and garlic for 1 minutes or until softened. Add Birds Eye Vegetables and stir-fry for 2 minutes. Add undrained John West Indonesian Sambal Chilli Tuna, bean shoots, egg and rice. Stir to combine. Spoon into serving bowls and drizzle with kecap manis. Serve immediately. Tips: Cooking the rice in stock adds flavour to the dish. Chicken, vegetable or fish stock can be used. Republished with permission of <a href="https://www.wyza.com.au/recipes/tuna-nasi-goreng.aspx">Wyza.com.au</a>

Food & Wine

Tuna, corn and capsicum jacket potatoes

A simple winter warmer that’s sure to fill you up, our tuna, corn and capsicum jacket potatoes are just too tantalisingly tasty for words. Serves: 4 Ingredients: <ul> <li>4 large potatoes</li> <li>425 can tuna in springwater, drained and flaked</li> <li>310g corn kernels, drained</li> <li>1 red capsicum, diced</li> <li>2 spring onion, chopped</li> <li>¼ cup mayonnaise</li> <li>Salt and pepper to season</li> </ul> Method: 1. Preheat oven to 180°C. 2. Scrub potatoes and prick with fork six times. Wrap in foil and bake for one hour or until tender. Remove from oven and leave to rest in foil. 3. Mix tuna, corn, capsicum and mayonnaise in a bowl. Season with salt and pepper. 4. Remove foil from potatoes and cut a cross across top of each potato. 5. Top with tuna mixture. Garnish with spring onions. Related links: <a href="/lifestyle/food-wine/2015/05/crab-cakes/">Crab cakes with dill mayonnaise</a> <a href="/lifestyle/food-wine/2015/05/spinach-and-lentil-soup/">Spinach and lentil soup</a> <a href="/lifestyle/food-wine/2015/05/vegetable-sausage-rolls/">Vegetable sausage rolls</a>

Food & Wine

Tuna and olive empanadas

An empanada is a popular pastry in Latin America and Spain. The name comes from the Spanish verb empanar which means to wrap or coat in bread. Makes: 20-24 Ingredients: For the smoked paprika pastry <ul> <li>420g flour</li> <li>1 teaspoon sweet smoked paprika</li> <li>1 teaspoon salt</li> <li>150g unsalted butter, diced</li> <li>75g cream cheese</li> <li>1 egg, lightly beaten </li> <li>1 tablespoon cider vinegar</li> </ul> For the filling <ul> <li>425g can tuna in oil</li> <li>1 onion, finely chopped</li> <li>1 clove garlic, finely chopped</li> <li>½ red chilli, finely chopped</li> <li>2 anchovies, chopped</li> <li>½ teaspoon sweet smoked paprika</li> <li>1 roasted red pepper (from a jar), chopped</li> <li>2 tablespoons capers</li> <li>¼ cup olives, pitted, roughly chopped</li> <li>2 tablespoons finely chopped flat-leafed parsley</li> <li>3 eggs, 2 hard-boiled and roughly chopped, </li> <li>1 lightly beaten with a little water </li> <li>Chutney to serve (optional)</li> </ul> Method: For the smoked paprika pastry 1. Sift the flour, paprika and salt together then put into a food processor with the butter and cream cheese. Blitz briefly to a coarse crumb so bits of butter are still visible. 2. Add the egg and vinegar and enough iced water for it to just come together (start with ¼ cup then add by the tablespoon as necessary, up to about ½ cup). 3. Tip onto a clean bench and bring together. Wrap in plastic wrap and refrigerate for at least 30 minutes. 4. Divide the dough in 2 and roll out each piece between 2 layers of baking paper, lightly dusting with flour, to 3mm thick. 5. Cut the pastry into 12cm rounds, re-rolling the scraps and cutting again. Refrigerate the pastry rounds for at least 30 minutes before using. For the filling 1. Drain the oil from the tuna, reserving 2 tablespoons. Heat a frying pan, add the reserved tuna oil and the onion and fry for 10 minutes or until soft. 2. Add the garlic, chilli and anchovies and fry for a few more minutes then add the paprika and cook for another minute. 3. Add the roasted pepper, capers, olives and tuna and stir to combine. Remove from the heat and stir in the parsley and hard-boiled eggs. Cool before using. 4. Spoon 1 tablespoon of filling into each pastry round and brush the edges with egg wash. Fold the pastry upwards at 3 evenly spaced points so they meet in the middle. (It's easiest to bring 2 sides together, pinch together, then bring up the third side.) 5. Seal the edges tightly to prevent them from opening during baking. Alternatively, you can fold the rounds in half into semicircles and crimp the edges together. 6. Put the empanadas onto a baking paper-lined tray and refrigerate until ready to cook – it's best if they can have 30 minutes in the fridge before baking. When ready to bake, preheat the oven to 200°C and brush the empanadas with the egg wash. Bake for 20-25 minutes or until the pastry is golden. Serve with chutney, if desired. Written by Ginny Grant. First appeared on<a href="http://www.stuff.co.nz/" target="_blank"> Stuff.co.nz.</a>

Food & Wine

Tuna with potatoes

With the current fashion for serving tuna rare, traditional Mediterranean long-cooked tuna dishes, which treat this meaty fish like chicken or veal, seem to have been forgotten. The following is such a dish, with slices of tuna braised in the oven on a flavour base of slow-fried vegetables and herbs and sliced potatoes. All it needs to complete the meal is a green salad to follow. This is a gluten-free recipe. Serves: 6 Ingredients: <ul> <li>4 tablespoons olive oil</li> <li>2 onions, finely chopped</li> <li>1 small carrot, finely diced</li> <li>2 stick celery, thinly sliced</li> <li>1 large sprig fresh thyme</li> <li>2 cloves garlic, finely chopped</li> <li>Zest of 1 large lemon</li> <li>3 tablespoons capers</li> <li>6 anchovy fillets, chopped</li> <li>100ml white wine</li> <li>Salt and freshly ground black pepper</li> <li>800g floury potatoes, peeled and sliced 1cm</li> <li>700g skinned and boned tuna, sliced 3cm thick</li> <li>350ml chicken stock</li> <li>2 tablespoons butter</li> </ul> Method: <ol> <li>Preheat the oven to 190°C. Heat the oil in a large frying pan over moderate heat and add the onion, carrot, celery, thyme, garlic, lemon zest, capers and anchovies. Fry gently without browning for about 15 minutes or until the onion is soft.</li> <li>Add the wine and let it bubble for about 20 seconds.</li> <li>Season with salt and pepper.</li> <li>Put half the sliced potatoes into an ovenproof casserole then place half the onion mixture on top. Put the tuna slices in next in an even layer. Top with the remaining onion mixture then the remaining potato slices.</li> <li>Pour the stock over everything, dot with the butter and cover tightly. Place in the oven for 45 minutes until the tuna is well cooked and the potatoes tender. Uncover and allow the top potatoes to brown.</li> <li>Remove from the oven and allow to stand for 5 minutes. This is good with a dollop of home-made aioli or garlic mayonnaise.</li> </ol> Written by Ray McVinnie. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Kieran Scott. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Spicy tuna pasta bake

All you need for this spicy tuna pasta bake dish is a few items that are likely in your pantry. Serves: 4 Ingredients: <ul> <li>500g penne pasta</li> <li>2 tablespoons extra virgin olive oil</li> <li>1 brown onion, finely chopped</li> <li>2 garlic cloves, crushed</li> <li>175g of corn</li> <li>700g jar tomato passata</li> <li>1 tablespoon dried Italian mixed herbs</li> <li>2 teaspoons white sugar</li> <li>11/2 teaspoons salt</li> <li>1 to 2 teaspoons dried chilli flakes</li> <li>425g can tuna in olive oil, drained, flaked</li> <li>1/2 cup grated mozzarella cheese</li> <li>1/2 cup grated tasty cheese</li> <li>Finely chopped fresh flat-leaf parsley, to serve</li> </ul> Method: 1. Preheat the oven to 180ºC. 2. Cook the pasta al dente in accordance with packet instructions. Drain and then return to pan. 3. Heat the oil in a large frying pan over high heat. Add the garlic and cook, stirring, for three minutes or until lightly browned. Add the herbs, passata, corn, sugar and salt. Season with pepper. Add chilli, to taste. Bring to a simmer. Reduce heat to low. Simmer for 3 minutes. 4. Pour sauce over pasta in pan. Add tuna. Toss to combine. 5. Transfer mixture to a baking dish. Sprinkle with cheeses. Bake for 25 minutes or until cheese is melted and golden. 6. Divide between serving bowls and sprinkle parsley. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Tuna and olive pizza pockets

These are very portable and perfect for picnics that involve a bit of a hike. You can also make them in advance and freeze them, then they'll defrost while you're climbing up the hill or waiting to get into the cricket. Makes: 10 Ingredients: For the dough <ul> <li>1 ⅔ cups warm water</li> <li>2 teaspoons dried yeast</li> <li>1 tablespoon caster sugar</li> <li>4 ¾ cups high grade or 'strong' flour</li> <li>2 teaspoons salt</li> <li>2 tablespoons soft butter</li> </ul> For the filling <ul> <li>1 tablespoon tomato paste</li> <li>½ tin of chopped tomatoes</li> <li>1 tablespoon capers, roughly chopped</li> <li>1 ½ cups grated tasty cheese</li> <li>1 x 180g tin line-caught tuna in oil, drained</li> <li>Salt and pepper</li> </ul> To finish <ul> <li>4 tablespoon coarse dried breadcrumbs</li> <li>1 egg, lightly beaten</li> </ul> Method: <ol> <li>Make the dough first. Put half the water and the sugar in a small bowl. Stir well, then sprinkle the yeast on top. Leave it to sponge for five minutes.</li> <li>Put the flour and salt in a large bowl, then stir in the yeast mixture and the remaining water. Mix to form a soft dough, then knead in the butter. Turn out on to the bench and knead for 5-10 minutes, until the dough is springy.</li> <li>Return the dough to the bowl, cover with a damp cloth, and set aside for an hour.</li> <li>While the dough is rising, put the tomato paste, chopped tomatoes, capers, cheese, and tuna in a small bowl. Stir to combine and taste for seasoning.</li> <li>Heat the oven to 210 degrees Celsius, and line two trays with baking paper.</li> <li>Divide the dough into 10 pieces and flatten each one with your hands into a roughly circular shape. Divide the tuna and tomato mixture between each one, then fold the dough up and over the filling, pinching the ends in. Put the dough parcel on the prepared tray, seam side down. Brush each one with a little of the beaten egg, then sprinkle the breadcrumbs on top.</li> <li>Bake for 15 minutes, until golden brown and risen. Cool on a rack before packing in your picnic basket. If planning to make them ahead, wrap in foil when cool and freeze.</li> </ol> Written by Lucy Corry. First appeared on <a href="http://www.stuff.co.nz/">Stuff.co.nz</a>. Image credit: Ross Giblin Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/%20http:/www.oversixty.co.nz/lifestyle/food-wine/2016/12/gluten-free-pizza-with-a-cauliflower-base/">Gluten-free pizza with a cauliflower base</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/pizza-scrolls/">Pizza scrolls</a> <a href="/%20http:/www.oversixty.co.nz/lifestyle/food-wine/2016/06/pizza-risotto/">Pizza risotto</a>

Food & Wine

Tuna casserole

This American classic is a great cold-weather family meal. Petite peas add a touch of sweetness to this rich, hearty dish. Ingredients: <ul> <li>220g ounces uncooked elbow macaroni</li> <li>140g white tuna in water, drained</li> <li>⅓ cup finely chopped red onion</li> <li>110g reduced-fat cheddar cheese, shredded</li> <li>¼ cup grated fresh Parmesan cheese</li> <li>1 cup frozen petite green peas</li> <li>½ cup Japanese breadcrumbs</li> <li>2 tablespoons unsalted butter</li> <li>¼ cup all-purpose flour</li> <li>½ cups reduced-fat milk</li> <li>½ teaspoon salt</li> <li>¼ teaspoon freshly ground black pepper</li> <li>tablespoons canola oil</li> <li>Cooking spray</li> </ul> Method: <ol> <li>Preheat oven to 190°C. Cook pasta according to package directions, omitting salt and fat and the drain.</li> <li>Heat oil and butter in a cooking pot over medium-high heat until butter melts. Add onion and sauté for 3 minutes.</li> <li>Reduce heat to medium. Sprinkle flour over onion mixture, stirring until blended.</li> <li>Cook, stirring constantly, for about 2 minutes. Gradually stir in milk.</li> <li>Bring to a simmer before stirring in cheddar cheese, salt, and pepper.</li> <li>Cook for 1 minute or just until the cheese melts. Now, stir in your peas and tuna.</li> <li>Add the pasta, tossing in the mixture to coat. Pour pasta mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.</li> <li>Sprinkle with panko and Parmesan cheese.</li> <li>Bake at 190°C for 20 minutes or until golden.</li> </ol> Related links: <a href="/lifestyle/food-wine/2016/05/macaroni-bake/">Macaroni bake</a> <a href="/lifestyle/food-wine/2016/04/tuna-carpaccio/">Tuna carpaccio</a> <a href="/lifestyle/food-wine/2016/04/tuna-persimmon-and-beetroot-salad/">Tuna, persimmon and beetroot salad</a>

Food & Wine

Tuna carpaccio

An elegant dish for any occasion, this tuna carpaccio recipe is sure to delight your guests. Serves: 4 Ingredients: <ul> <li>220g fresh tuna fillets, thinly sliced</li> <li>4 tablespoons lemon juice</li> <li>4 tablespoons extra virgin olive oil</li> <li>1 celery heart, sliced</li> <li>80ml pitted olives</li> <li>4 basil leaves</li> <li>4 slices bread</li> <li>Salt and Pepper</li> </ul> Method: <ol> <li>Arrange the tuna slices as desired on a serving dish and season with lemon juice and salt and pepper to season. Let this marinate for 5 or 10 minutes.</li> <li>Drizzle the bread slices with extra virgin olive oil and a pinch of salt and pepper, and then place them in a toaster oven with heat on both sides until golden brown.</li> <li>Drain the olives, cut into rings and mix with celery and thinly sliced basil.</li> <li>Cover the tuna slices with the little salad you have just prepared and serve with freshly toasted bread.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/03/recipes-using-tinned-fish/">3 recipes using tinned fish</a> <a href="/lifestyle/food-wine/2016/03/tuna-and-mayonnaise-baked-potato/">Tuna and mayonnaise baked potato</a> <a href="/lifestyle/food-wine/2016/02/lemongrass-tuna-with-rice-paper/">Seared lemongrass tuna with rice paper, herbs, grated egg and basil seeds</a>

Food & Wine

Tuna, persimmon and beetroot salad

The trio of fish, fruit and veg combine to make a scrumptious autumn salad to satisfy your tastebuds. Serves: 4-5 Ingredients: <ul> <li>425g tinned tuna in oil, drained, broken into bite sized chunks</li> <li>3 sweet persimmons, peeled, each cut into 8 wedges, sliced 1cm pieces</li> <li>3-4 small to medium beets, peeled*, coarsely grated</li> <li>1 tin of chick peas, drained and rinsed</li> <li>1/2 continental cucumber, quartered lengthways and sliced 5mm pieces</li> <li>1 cup rocket or baby spinach leaves</li> <li>1/4 cup sunflower seeds</li> </ul> For the dressing <ul> <li>4 tablespoon white balsamic vinegar</li> <li>4 tablespoon olive oil</li> <li>1/2 teaspoon ground cumin (optional)</li> <li>1/2-1 teaspoon salt OR to taste</li> <li>1/4 teaspoon caster sugar</li> </ul> *Top tip: It’s a good idea to wear disposable gloves to handle the beets so your fingers don’t get stained. Method: <ol> <li>Shake the dressing ingredients in a clean glass jar until combined.</li> <li>Combine all salad ingredients in a large mixing bowl just before serving.</li> <li>Add dressing and toss gently with clean hands. Serve immediately.</li> </ol> Recipe courtesy of Persimmons Australia. <a href="https://www.facebook.com/persimmonsaustralia" target="_blank">Visit their Facebook for more recipes.</a> Related links: <a href="/lifestyle/food-wine/2015/11/spaghetti-frittata/">Leftover spaghetti frittata</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/red-pesto-pasta/">Red pesto pasta</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/kale-feta-spinach-pie/">Kale, feta spinach pie</a>

Food & Wine

3 recipes using tinned fish

Food & Wine

Tuna and mayonnaise baked potato

A true British classic and a hearty and healthy snack. Because it’s such a firm favourite, almost everyone will have their own special way of rustling one up. This particular recipe is very simple to prepare and even easier to finish off. Ingredients: <ul> <li>2 large baking potatoes</li> <li>1 120g can John West No Drain Tuna Steak in a little sunflower oil</li> <li>2tbsp mayonnaise</li> <li>Salt and pepper to season</li> <li>1tbsp salted butter</li> <li>A little olive oil</li> <li>2tbsp grated cheddar</li> </ul> Method: <ol> <li>Preheat your oven to 200°C.</li> <li>Rub the two potatoes with a little olive oil, prick them with a fork just two or three times, and then place them directly onto the top shelf of your preheated oven. Bake for 1 hour and 15 minutes.</li> <li>Tip the tuna into a large bowl. Add the mayonnaise and stir well. Season to taste with salt and pepper and put mixture to one side. </li> <li>When the potatoes have done their time and feel very crisp on the outside, yet soft on the inside, remove from the oven.</li> <li>Cut the potato in half and scoop out all the boiling hot flesh. Add this to the tuna mayonnaise mixture. Also add the butter, then stir and season again.</li> <li>Now, refill the potato skins with the mixture, sprinkle the four halves with a little grated cheese and put back in the oven - this time on a baking tray – for another 10 to 15 minutes. Serve immediately with a simple green salad.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/spinach-feta-muffins/">Spinach feta muffins</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/kale-feta-spinach-pie/">Kale spinach and feta pie</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/spinach-bites/">Spinach bites</a>

Food & Wine

Seared lemongrass tuna with rice paper, herbs, grated egg and basil seeds

If you need a light, delicious dinner try this seared lemongrass tuna with rice paper, herbs, grated egg and basil seeds. Sounds pretty tasty to us! Ingredients: <ul> <li>1 thick lemongrass stem, pale end finely sliced</li> <li>3 garlic cloves, chopped</li> <li>½ tsp Chinese five-spice</li> <li>1 tbsp salt flakes</li> <li>½ tsp freshly ground black pepper</li> <li>700g mid-loin tuna, trimmed and cut lengthways into two pieces</li> <li>80ml grapeseed oil</li> <li>1 white salad onion, finely sliced in half-moons</li> <li>1½ tbsp basil seeds, soaked in cold water for 20 minutes and drained</li> <li>1 lemon, peeled, segmented and chopped</li> <li>4 hard-boiled egg yolks</li> <li>½ bunch Thai basil, leaves picked</li> <li>½ bunch dill fronds, leaves picked</li> <li>½ bunch coriander, leaves picked</li> <li>½ bunch Vietnamese mint, leaves picked</li> <li>2 handfuls lemon balm, leaves picked</li> <li>2 long green chillies, finely sliced</li> <li>lime wedges, to serve</li> <li>black sesame crackers or large prawn crackers, to serve</li> <li>superfine rectangles of rice paper, cut into triangles, to serve (if these are hard to find you could just use the prawn crackers or lettuce cups, or try lightly moistening spring roll wrappers with a damp cloth)</li> </ul> Dipping sauce <ul> <li>4 small garlic cloves, chopped</li> <li>4 red bird's eye chillies, chopped</li> <li>3 tbsp lime juice 3½ tbsp Vietnamese fish sauce</li> <li>3 tbsp white sugar</li> </ul> Method: <ol> <li>Pound the lemongrass and garlic using a mortar and pestle until an even paste.</li> <li>Add the five-spice, salt and pepper and combine. Smear the paste evenly over the tuna, pressing it on firmly.</li> <li>Add the oil to a frying pan over medium heat and sear the tuna pieces evenly for about one minute on each side.</li> <li>Set aside to cool, and then wrap tightly in cling film. Refrigerate until chilled.</li> <li>For the dipping sauce, pound the garlic and chilli using a mortar and pestle until a rough paste. Add the lime juice, fish sauce and sugar and mix until the sugar has dissolved.</li> <li>This will need to sit for about five minutes before using.</li> <li>Once chilled, cut the tuna into slices about five millimetres thick – don't slice it too thinly – and arrange on a serving platter.</li> <li>Top with the onion, basil seeds and chopped lemon and grate over the egg yolks.</li> <li>Combine the herbs and green chilli and pile onto a platter with the dipping sauce, lime wedges, rice paper and crackers on the side.</li> <li>Drizzle some of the sauce over the tuna and serve.</li> </ol> Written by Karen Martini. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="/lifestyle/food-wine/2015/10/chicken-alfredo-fettucine/">Creamy chicken Alfredo pasta</a> <a href="/lifestyle/food-wine/2015/10/broccoli-zucchini-quiche/">Broccoli, parmesan and zucchini quiche</a> <a href="/lifestyle/food-wine/2015/05/cheesy-pea-and-pesto-pasta/">Cheesy pea and pesto</a><a href="/lifestyle/food-wine/2015/05/cheesy-pea-and-pesto-pasta/"> pasta</a>

Food & Wine

Tuna noodle patties with lime and cucumber yogurt

Transport your dinner table to the orient with these Asian-inspired tuna noodle patties. Serves: 4 Ingredients: <ul> <li>70g dry rice vermicelli noodles</li> <li>185g tuna in spring water, drained and mashed</li> <li>125g can corn kernels, drained</li> <li>2 spring onions, sliced</li> <li>2 tablespoons finely chopped coriander</li> <li>3/4 cup grated reduced fat cheddar cheese</li> <li>3 eggs</li> <li>3/4 cup dried multigrain breadcrumbs</li> <li>flour, for coating</li> <li>olive oil spray</li> <li>Dipping Sauce</li> <li>1 cup reduced fat Greek style yogurt</li> <li>1 teaspoon finely grated lime rind</li> <li>1/2 lebanese cucumber, grated</li> <li>2 teaspoons sweet chilli sauce</li> </ul> Method: <ol> <li>Soak noodles in boiling water for 1 minute, until only slightly softened. Drain and cut into 3cm lengths with kitchen scissors.</li> <li>Combine noodles and remaining pattie ingredients in a bowl and mix until well combined. Form into 16 patties. Lightly coat in flour.</li> <li>Lightly spray a non-stick frypan with oil and cook patties on each side until browned. Transfer to a baking paper lined oven tray and bake at 180°C for 10 minutes until cooked through.</li> <li>Mix sauce ingredients together in a bowl and serve with patties. Recipe courtesy of Legendairy. <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">Visit their site for more delicious food ideas.</a></li> </ol> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-parmesan-zucchini/">Baked parmesan zucchini</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/diy-barbecue-sauce/">DIY barbecue sauce</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/middle-eastern-lamb-burgers/">Middle Eastern lamb burgers</a>

Food & Wine

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3 recipes using tinned fish

From a series of recipes by Xali: Seared Tuna with Asian Slaw Sesame & Naz’s sesame Dressing

Perfect summer meal: Barbecued tuna steaks with walnut sauce

A perfect lunch: Tuna and broccoli pies

Make this delicious tuna nasi goreng on a cold night in!

Tuna, corn and capsicum jacket potatoes

Tuna and olive empanadas

Tuna with potatoes

Spicy tuna pasta bake

Tuna and olive pizza pockets

Tuna casserole

Tuna carpaccio

Tuna, persimmon and beetroot salad

3 recipes using tinned fish

Tuna and mayonnaise baked potato

Seared lemongrass tuna with rice paper, herbs, grated egg and basil seeds

Tuna noodle patties with lime and cucumber yogurt

News

Shop

Catalogues

Travel

Health

Lifestyle

Finance

Entertainment

Property

Information

Keep up to date

Search

3 recipes using tinned fish

From a series of recipes by Xali: Seared Tuna with Asian Slaw Sesame & Naz’s sesame Dressing

Perfect summer meal: Barbecued tuna steaks with walnut sauce

A perfect lunch: Tuna and broccoli pies

Make this delicious tuna nasi goreng on a cold night in!

Tuna, corn and capsicum jacket potatoes

Tuna and olive empanadas

Tuna with potatoes

Spicy tuna pasta bake

Tuna and olive pizza pockets

Tuna casserole

Tuna carpaccio

Tuna, persimmon and beetroot salad

3 recipes using tinned fish

Tuna and mayonnaise baked potato

Seared lemongrass tuna with rice paper, herbs, grated egg and basil seeds

Tuna noodle patties with lime and cucumber yogurt

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