Showing posts with label tuna. Show all posts
Showing posts with label tuna. Show all posts

Sunday, 19 May 2013

Penne Pasta with Tuna, Edamame & Parmesan

Here's a pasta concoction I threw together the night before we did a Trail Run at Shakespear Park. Sliding through mud and crawling up hills on a Sunday morning made me question my sanity but well worth it as the views were awesome (& I came 12 out of 41 in my age division). This dish helped us "carb" up.


Ingredients
serves 4
takes 40 minutes 
  • 2 cups dried pasta (I used wholemeal penne)
  • 2 cups edamame beans, mine were still frozen in their pods
  • 1 cup peas, frozen is ok
  • 1 large can tuna chunks in water, drained
  • bunch of garlic chives, chopped (or spring onions/onions)
  • 2 cups trim milk
  • 2 tbsp cornflour
  • 1/2 cup parmesan, grated
  • 1/4 cup panko breadcrumbs
  • 2 large tomatoes, thickly sliced

Method
  1. Preheat oven to 180oC.
  2. Cook pasta following packet instructions. Add in edamame beans & peas for last 2 minutes of cooking.
  3. Drain pasta & vegetables. Cool slightly and then pop the edamame out of their pods. Place pasta & vegetables into a lightly oiled baking dish & stir in drained tuna.
  4. Meanwhile throw a little butter in a pot on a medium heat. Cook chives (or onions) until soft. Add flour and cook for a further minute before adding milk slowly, whisking together to create a smooth sauce. Cook until it thickens slightly.
  5. Pour over pasta & vegetables.
  6. Place tomatoes over the top & sprinkle with breadcrumbs & cheese and season with freshly cracked pepper.
  7. Cook for 20 minutes or until top is golden brown & cheese has melted. Plate up & enjoy!


Thursday, 10 January 2013

Tuna Ika Mata

Made this without the fruit originally but this was served in a pawpaw while we were visiting Rarotonga and it adds that extra special something something.

Ingredients
(serves 2)
Takes 15 minutes
  • 500g yellowfin tuna
  • 5 limes or lemons or a mix, juiced
  • 30ml (2 tbsp) coconut cream
  • Fresh chives, finely chopped
  • Freshly cracked pepper
  • Pawpaw, mango or a rock melon
Method
  1. Cut tuna into bite size pieces (about 1cm).
  2. Place in a bowl with the juice & coconut cream.
  3. Set aside for 5-10 minutes.
  4. Cut pawpaw (or fruit of choice) in half and scoop out some of the flesh leaving about 2cm around the shell. Keep scooped out flesh and use on your muesli or breakfast smoothie.
  5. Spoon mixture into each fruit half. Sprinkle with chopped chives and freshly ground pepper. Enjoy!