quick & delicious
SEALORD TUNA AND SALMON POCKETS MAKE IT EASY TO CREATE HEALTHY WORK LUNCHES, EASY DINNERS AND EVEN A QUICK SNACK
Tuna and salmon tick plenty of nutrition boxes. As well as being a good source of protein and omega-3, Sealord Pockets are the fast way to liven up a dish with mouthwatering fusion flavours.
PERI PERI TUNA CAKES WITH LIME & MINT MAYO
PREP + COOK TIME 20 mins SERVES 2, as a light meal ● 300g kumara, boiled, steamed or microwaved until tender ● ½ cup canned chickpeas, coarsely mashed ● ⅓ cup panko breadcrumbs ● 1 x Sealord Peri Peri Tuna Pocket ● 1 tablespoon plain flour ● 1 tablespoon oil ● ⅓ cup aioli ● 1 handful mint leaves ● zest and juice of ¼ lime ● 2 cups mixed baby lettuce leaves, to serve ● cherry tomatoes, to serve (optional)
1 In a medium bowl lightly mash the kumara then mix in the mashed chickpeas and breadcrumbs, then fold in the Peri Peri Tuna. 2 Divide the mixture into 4 even portions and shape into patties. Place the flour on a small plate and dip the patties, lightly coating both sides in the flour. 3 Heat the oil in a frying pan and cook the patties each side until golden and heated through. 4 To make the mayo, combine the aioli, mint, lime juice and zest. 5 Arrange patties on the lettuce leaves, and serve with lime and mint mayo and cherry tomatoes, if using.
You could use the mixture as a burger patty or make into smaller patties and serve in a wrap with salad, like a falafel.
SUNDRIED TOMATO TAPENADE SALMON TAGLIATELLE WITH BROCCOLI & PARMESAN
PREP + COOK TIME 15 mins SERVES 1
● ½ teaspoon salt
● 90g tagliatelle or zoodles
(courgette noodles) made from 2 large courgettes (see tip, right) ● 1 cup broccoli, cut in small florettes ● ½ tablespoon olive oil ● 1 clove garlic, chopped ● zest and juice of ½ lemon ● 2 tablespoons grated parmesan ● 1 x Sealord Sundried Tomato Tapenade Salmon Pocket
1 Bring a small saucepan of salted water to the boil, add the dried tagliatelle and cook for 3 minutes. Place a steamer over the pan, add the broccoli, cover with a lid and cook for 5 minutes until broccoli is tender. 2 In a small frying pan heat the oil and cook the garlic until lightly toasted. 3 Add the broccoli, drained tagliatelle, lemon juice, lemon zest, parmesan and toss. Add a dash of oil or starchy pasta cooking water for extra moisture if needed. Fold in the Sealord Sundried Tomato Tapenade Salmon and serve with extra parmesan, if desired.
If using zoodles, start by steaming the broccoli in step 1, then add the zoodles to the frying pan in step 2 and sauté for 1-2 minutes, until just heated but not soggy.
LEMON SESAME & GINGER BUDDHA BOWL
PREP + COOK TIME 15 mins SERVES 1
● 2 tablespoons soy sauce
● 2 tablespoons sesame oil
● ⅓ cup basmati rice, cooked and cooled ● ⅓ cup frozen shelled edamame beans ● 1 x Sealord Lemon, Sesame & Ginger Tuna Pocket ● pinch of salt ● 1 cup or more of raw or cooked seasonal vegetables – use a selection such as baby spinach leaves, grated carrot, shredded red or green cabbage, bean sprouts, radish or spring onion, cucumber or ● ● avocado – mix and match according to what you have fresh coriander leaves ½ teaspoon toasted sesame seeds
1 To make the dressing, whisk the soy sauce and sesame oil together in a small bowl. Stir 1 tablespoon of the dressing through the cooked rice.
2 Put the edamame in a microwavesafe dish with ¼ cup water and a pinch of salt, cover partly and microwave on HIGH until bright green, 1-2 minutes, depending on your microwave power.
3 Place the dressed rice in a generous serving bowl. Top with the Sealord Lemon, Sesame and Ginger Tuna Pocket. Arrange the other selected ingredients around the sides of the bowl.
4 Drizzle with dressing to taste and sprinkle with fresh coriander leaves and toasted sesame seeds.
Use brown rice if you prefer, and include cooked leftover vegetables, such as kumara, beans and peas. Extra dressing can be stored in the fridge for next time.