Tuna, the fish that keeps on giving.
You can grill it, fry it, bake it, or simply have it with dressing and it will still be delicious. It goes with almost everything, from tasty pastas to hearty salads and it’s scrumptious either way.
So, with thanks to John West who’s put on the market delicious and easy to use products, we’ve decided to celebrate this awesome fish.
Discover and enjoy real Hassle Free Seafood. Here are three recipes you can enjoy for dinner after a long day in the office, or bring with you to work for a tasty lunchbox treat.
Tuna Quesadilla
Serves 3 Quesadillas
Ingredients
- 6 tablespoons of mayonnaise
- 2 tins of John West No Drain Tuna Steaks
- 1⁄4 cup of chunky salsa sauce.
- 6 8-inch flour tortillas
- 3 oz of grated cheddar cheese
- A small handful of basil leaves
Method
- Combine the John West No Drain Tuna Steaks with the mayo and salsa.
- Spread 3 tortillas with the mixture. Top this with cheese and cover with remaining tortillas.
- Lightly grease a non stick skillet. Add the quesadillas and cook until lightly browned.
- Turn and cook until cheese has melted.
- Serve with a side of salsa and garnish with a few garnish leaves.
Tuna, Tomato & Red Pepper Pasta
Ingredients
- 3 cans John West No Drain Infusions Tuna 80g – Basil
- 400g tagliatelle, cooked for 1 minute
- 500g ripe medium tomatoes, halved
- 1 red pepper, halved and seeds removed
- 4 garlic cloves, peeled but left whole
- 2 tbs extra virgin olive oil
- 100ml water
- 3 sprigs of thyme leaves
- 1 tbs balsamic vinegar
- 1 tsp caster sugar
- Small handful of fresh basil leaves
- 200ml vegetable stock, made from a concentrate cube
- A few extra basil leaves for garnish
Method
- Preheat your oven to 190°C / Gas Mark 5.
- Place the tomatoes and red pepper halves cut-side up into a large roasting tin.
- Tuck in the garlic, thyme, basil and season with a little salt and milled pepper.
- Drizzle with the extra virgin olive oil, balsamic vinegar, water and finally sprinkle over the caster sugar and bake in the oven for about 40 minutes until soft and slightly charred in places.
- Leave the tomatoes to cool before whizzing in a food processor with a handful of fresh basil and adding some of the vegetable stock little by little until you have a smooth sauce, then season with salt and milled pepper.
- This sauce will keep in the fridge for the best part of a week.Cook the tagliatelle or whatever pasta you have until al dente.
- Gently heat the roasted tomato sauce and mix with the pasta.
- Finally gently stir in the basil infused tuna then divide between your serving plates and garnish with extra basil leaves.
Chilli & Garlic Tuna with Sweetcorn Fritters
Ingredients
- 100g plain flour
- 1tsp baking powder
- Seasoning
- 1/2 tsp of sugar
- 1/2 tsp of smoked paprika
- Medium egg
- 150ml milk
- 198g can sweetcorn kernels
- 1-2 jalapenoʼs from a jar finely chopped
- 4 80g cans of John West No Drain Infusions Tuna – Chilli & Garlic
- 12 leaves of baby gem lettuce
- Sour cream to serve
Method
- Sift the flour, baking powder, sugar, paprika and seasoning into a large bowl.
- Make a well in the centre, add a medium egg and gradually beat in 150ml milk to form a smooth batter.
- Drain a 198g can sweetcorn kernels, pat dry on kitchen towel, then add to the batter mix with the jalapeno peppers.
- In a frying pan, add 2 -3 tablespoons of vegetable oil.
- Once hot, fry spoonfuls of mixture for about 2 mins each side or until golden and crisp on each side.
- Remove and drain on kitchen paper.
- Repeat until all the batter has been fried.
- Serve 2-3 fritters with leaves of baby gem lettuce filled with Infusions Tuna and a spoonful of sour cream for dipping.
And for those days when you just don’t have the time to cook, why not try these two tasty new lunch ideas from John West: John West Steam Pots and John West Light Lunches. For more information click here.
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