MyDish.co.uk

Question: I have lots of tuna (tinned) in my cupboard and I don't know what to do with it all. I'd like to cook something with it that my children would like. Thanks!

Posted by Pippin on 09/07/2008 10:26:13

Hi EllaBella, I've just added a recipe that would use up at least a couple of those tins! It's tuna puff pastry pie, my children loved it - hope yours do too!

Posted by Serena on 09/07/2008 16:31:17

Try my Tuna Tacos - my 3 boys love them for tea. They are so quick and easy to make and really healthy too. Oh and cheap so good for kids teas on a budget!

Posted by EllaBella on 10/07/2008 09:24:23

Thank you both for your recipes. They look really tasty and I wouldn't have thought of trying them, but will now. I think which one I go for first will depend on the weather. If it's as grim as the rest of the week.. the pie wins - if we have sunshine, the tacos will be perfect ;o) I think I'll try and make homemade coleslaw to go with the tuna for them. Thanks again :)

Posted by Barney on 23/07/2008 12:06:51

Hi, a really tastie tuna dish I make goes down well with my family. mix tuna and chopped onion together and place in bottom of an oven proof dish (7"). Next put a layer of sliced tomatoes, mushrooms, peppers (anything you like). squash down. next Mix 2 eggs with 1 large pot of cottage cheese then pour over. Finish with grated cheese. Cook in moderate over, gas 5 for 40 -45 mins. (until brown on top) serve hot or cold

Posted by rainbowpanther on 26/07/2008 00:18:40

Tuna fish risotto Take 50gr of margarine or butter 50gr Plain Flour 1/2 litre (cold) milk 1 fish stock cube 1 med sized onion 100 g frozen peas Tin of tuna 1 Stick of celery (optional) Pinch of salt Pinch of pepper Enough rice for 4 portions 1) Dice the onion in to small bits 2) Cut the celery from tip to stem down the middle slice the bits thinly 3) Put the marge in a medium sauce pan with the onion and celery on a low heat until melted and the onion has changed slightly clearer 4) Add all the flour to the melted marge bit by bit stirring until it’s just a stiff paste. Try not to let it go brown Then add the milk bit by bit stirring all the time rapidly to form a white paste this will take patience and a few minutes. You will know you have the right consistency when its like white custard... or you can drop a pea in and it doesn’t sink right away, it should also be smooth(except for the onions and celery). 5) Place the water for the rice on to boil in a separate pan add salt if you wish. 6) Whilst it is coming to the boil keep stirring the sauce and add the fish stock cube. 7) Place the rice in the boiling water 8) Put the frozen peas and tuna in the white sauce if the tuna is in brine you may add that too. Keep stirring but lots more gently now so as not to knock the tuna lumps completely apart. 9) Leave the mixture to simmer whilst the rice cooks. 10) When the rice is cooked take it off the heat and taste the sauce with a teaspoon add pepper and salt to taste. Drain the rice and plate it up, make a well in the middle of each pate of rice and add the sauce on top. Serve immediately you can decorate with chopped parsley if you want. This meal shouldn’t take more than 30 mins from beginning to end. N. Tuna fish risotto Take 50gr of margarine or butter 50gr Plain Flour 1/2 litre (cold) milk 1 fish stock cube 1 med sized onion 100 g frozen peas Tin of tuna 1 stick of celery (optional) pinch of salt Pinch of pepper Enough rice for 4 portions 1) Dice the onion in to small bits 2) Cut the celery from tip to stem down the middle slice the bits thinly 3) Put the marge in a medium sauce pan with the onion and celery on a low heat until melted and the onion has changed slightly clearer 4) Add all the flour to the melted marge bit by bit stirring until it’s just a stiff paste. Try not to let it go brown Then add the milk bit by bit stirring all the time rapidly to form a white paste this will take patience and a few minutes. You will know you have the right consistency when it’s like white custard... Or you can drop a pea in and it doesn’t sink right away, it should also be smooth (except for the onions and celery). 5) Place the water for the rice on to boil in a separate pan add salt if you wish. 6) Whilst it is coming to the boil keep stirring the sauce and add the fish stock cube. 7) Place the rice in the boiling water 8) Put the frozen peas and tuna in the white sauce if the tuna is in brine you may add that too. Keep stirring but lots more gently now so as not to knock the tuna lumps completely apart. 9) Leave the mixture to simmer whilst the rice cooks. 10) When the rice is cooked take it off the heat and taste the sauce with a teaspoon add pepper and salt to taste. Drain the rice and plate it up, make a well in the middle of each pate of rice and add the sauce on top. Serve immediately you can decorate with chopped parsley if you want. This meal shouldn’t take more than 30 mins from beginning to end. N.b: you could try replacing the celery with chopped carrot... just peel and cut stem to stalk in the middle once, then lay the freshly cut flat edges on the surface and cut stem to stalk in the middle again. Then cut the pieces from stem to stalk into little cubes. Add as you would the celery: you could try replacing the celery with chopped carrot.. just peel and cut stem to stalk in the middle once, then lay the freshly cut flat edges on the surface and cut stem to stalk in the middle again. Then cut the pieces from stem to stalk into little cubes. Add as you would the celery

Posted by kevansuk on 31/07/2008 17:04:08

We make a fabulous, and simple, pasta sauce from tuna. Take 1 tin, a small pack of cherry tomatoes, 1 clove of minced garlic and shopped parsley. Lightly pan fry the garlic, tomatoes and tuna in a big glug of olive oil. Salt and pepper to taste. It's done when the tomatoes are cooked, but not falling apart. Mix with spaghetti before serving. Sprinkle with chopped parsley.