Showing posts with label Tuna Fish. Show all posts
Showing posts with label Tuna Fish. Show all posts

Sunday 5 March 2017

Garlicky Creamy Spicy Tuna Pasta....

A quick meal for a lazy day. Any type of Pasta can be used in this recipe. Instead of Tuna, boiled shredded chicken can be added. Absolutely love the flavour and it is very easy to make. 
250 grams Spiral Pasta boiled and drained 
1 canned Tuna flakes or fresh Tuna boiled and shredded 
1/2 cup Fresh Cream 
1/4 cup Marinara Sauce 
1 tbsp Garlic chopped 
1 Jalapeno Green Chilli chopped
1 Pickled Red Jalapeno Chilli Chopped 
1 tbsp Green and Black Olives chopped 
1 tbsp each Cheddar and Mozzarella Cheese grated 
1 tbsp Butter 
1/2 cup Starch Water from the Pasta which was boiled 

Take a wok, add butter, let it melt. Add the garlic and the green  jalapeño. Sauté it for few minutes.  Add the cream and let it simmer for a minute. Add the marinara sauce and mix it with the cream. Add the pasta and the tuna flakes. Toss it. Let it cook for a minute. Add the starch water. Let it cook for 2 to 3 minutes or until the liquid reduces. Before serving garnish with red jalapeño, olives and grated cheese. 

Friday 9 December 2016

Hotchpotch Sandwich Casserole

This scrumptious dish is excellent for breakfast or dinner time served with a hot bowl of soup. This is an experiment in my kitchen. Here I have not added fruits as I did not have any, but usually slices of pineapple or papaya or strawberry goes very well. You can add any vegetables with leftover keema or any types of cold cuts... I have used home made sweet potato whole wheat bread here. For eggetarian cooked soya keema or cooked rajma beans and paneer can go well with the other ingredients mentioned in the recipe...

1 Bread Loaf cut into medium slices
1 medium size Potato sliced and par boiled
2 Tomatoes sliced
2 Onions sliced
1 small size Zucchini sliced
6 Chicken Salami
1 Canned Tuna
3 Cheese sliced
1/2 cup Green Leafy purée ( Handful Coriander leaves + Spinach leaves + 3 Garlic cloves + Salt to taste )
3 Eggs
1/4 cup Butter melted

Take a baking dish. Grease the base with butter. Arrange the bread slices at the base. Take the green leafy purée and mix it with the melted butter. In a bowl break the eggs and mix the green leafy mixture with eggs. Pour 1/2 of the green leafy and egg mixture on the bread slices. Arrange the sliced tomatoes, zucchini, onions, chicken salama and  potatoes in the baking dish one after the other. Spread the canned tuna over the vegetables. Arrange the cheese slices. Cover up the cheese slices with the bread slices. Pour the remaining mixture of green leafy purée and egg. Bake it for 20 minutes in a preheated oven at 180 degrees. Remove it from the oven and let it stand for 10 minutes before cutting and serving it.

Saturday 10 September 2016

Egg - Tuna and Veggie Sandwich....

My daughter is a very picky eater. She avoids most of the vegetables, not because she does not like them but she just forms an opinion about the taste in her mind, where as she does not even know the taste of it. When I had served her this sandwich, she ate not one but three slices of it. After she finished eating, I told her that she ate mushrooms, the vegetable she hates the most. This is the story in most houses with kids. 
This sandwich is a complete meal filled with eggs, fish and vegetables. I have used canned tuna, but even fresh boiled tuna can be used. I prefer making bread at home, but try to use fresh bread bought the same day from the store. 
This can be served for breakfast, with evening cup of tea or even for dinner with a bowl of soup. 

1 Loaf of Brown or White Bread slices 
4 Eggs
1/2 canned Tuna 
1 small size Onion chopped 
2 Green Chillies chopped
1/4 cup of Red and Yellow Capsicum chopped 
2 tbsp Sweet Corn
2 big Garlic cloves chopped
1 or 2 big size Mushroom chopped
Few Spinach leaves chopped 
2 tbsp Cheddar Cheese 
2 tbsp Butter 
Salt to taste 
1/4 tsp Pepper powder
P. S. Grated carrots and beetroot can also be added. 

To make the filling for the sandwich, take a pan, add the butter and let it melt. Add garlic, chillies and onion. Sauté it till translucent. Add the capsicum. Stir and cook it for a minute. Add the corn and mushroom, stir it for another minute. Add the spinach and stir it for another minute. Break the eggs and add it in the pan, sprinkle salt and pepper powder. Stir the eggs until it is cooked. Add the cheese and the canned tuna. Stir it and remove it from the flame. Let it cool a bit. Take 2 slices of bread. Take 2 to 3 tbsp of the filling and spread it on one slice of the bread. Cover the filling with another slice of bread. Cut it into triangle. Repeat the process with the remaining bread. Serve it with hot cup of tea or a bowl of hot soup.