quick & de­li­cious

SEALORD TUNA AND SALMON POCK­ETS MAKE IT EASY TO CRE­ATE HEALTHY WORK LUNCHES, EASY DIN­NERS AND EVEN A QUICK SNACK

Food - - Family Favourites -

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.

TIP

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.

TIP

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.

TIPS

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.

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