Categories
Pasta Seafood

Tuna and Pesto Pasta Salad

Tuna and Pesto Pasta Salad
A great lunchbox salad
Author:
Ingredients
  • 250 grams penne or favourite pasta
  • ½ cup pesto
  • small handful of cubed feta
  • 2 tomatoes cubed
  • handful baby spinach
  • 400 grams tinned tuna, drained
  • splash of olive oil
Instructions
  1. Cook the pasta in salted boiling water until al dente. Strain and rinse in cold water. Toss together with the remaining ingredients.

 

Categories
Seafood

Tuna Patties With Lemon Dill Sauce

Tuna Patties With Lemon Dill Sauce
Lean protein is your diet is essential to weight loss and weight maintenance. Tuna fish is an excellent source of lean protein as it is lower in fat than red meats. Losing weight isn't about hunger, misery and crash dieting! By learning to make, delicious, easy-to-prepare, nutritious food your body needs and will enjoy – losing weight becomes exciting and energizing. Instead of high calorie, fatty sources - use spices to provide flavorsome, exciting meals your whole family will enjoy. "Tuna Patties With Lemon Dill Sauce" is another recipe in a range of hunger-fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat. Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Experiment with spices to find exciting alternatives, try new recipes and build your repertoire of quick home cooked meals to replace take outs, frozen dinners and snacks. Your body will love you and your family will be delighted. These tuna fish patties are delicious hot or cold. They are great for the lunchbox - just hold back the sauce.
Author:
Serves: 4-6
Ingredients
  • 1 (350g) can white tuna packed in water, drained and finely flaked
  • ¾ cup seasoned bread crumbs
  • ¼ cup minced green onion
  • 1 egg
  • ½ cup skim milk
  • ½ teaspoon grated lemon peel
  • Lemon Dill Sauce:
  • ¼ cup nonfat chicken broth
  • 1 tablespoon lemon juice
  • ¼ teaspoon dried dill
Instructions
  1. In large bowl, combine tuna, breadcrumbs, green onion, egg, milk, and lemon peel.
  2. With lightly floured hands, form mixture into patties.
  3. Spray a large nonstick skillet with cooking spray and heat over medium heat.
  4. Cook patties, until golden brown on both sides, about 3 minutes per side.
  5. Sauce: combine all ingredients in a small saucepan and heat over medium heat until warm.
  6. Add a small amount of flour and mix with a whisk to thicken sauce.
  7. Spoon sauce over tuna patties and serve.
Notes
Kim Beardsmore is a weight loss consultant whose business operates across 60 countries. This world renowned, medically approved program will give you results you'll love and all the support you need! Estimate your healthy body weight, tons of recipes, articles, free newsletter and more at http://weight-loss-health.com.au Article Source: http://EzineArticles.com/

 

Categories
Seafood

Tuna Mornay

Tuna Mornay
Ingredients
  • 1 small onion chopped fine
  • 2 tablespoons of butter or marg
  • 2 tablespoons of plain flour
  • 300ml milk
  • 150g grated cheddar or tasty cheese
  • 1 large can of tuna
  • 1 cup corn kernels (frozen or small can)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice
  • pinch of paprika
  • salt and pepper to taste
Instructions
  1. Melt butter in a medium pan and fry the onion until tender.
  2. Remove pan from heat and stir in the flour, then return to low heat for a few minutes.
  3. Remove pan from heat again and gradually stir in the milk, then return to the heat and stir until it becomes a white sauce by boiling and thickening.
  4. Add the cheese and stir until its melted.
  5. Add drained and flaked tuna and corn, parsley, lemon juice and paprika. Stir until well combined and heated through. Season to taste.
  6. This can be served as is with pasta, rice or veges. Or you can put it in a casserole dish with cheese and breadcrumbs on top and bake at 200 celcius for 5 minutes.
  7. You can also replace the tuna with salmon and / or peas with corn.

 

Categories
Rice Seafood

Tuna and Rice Slice

Tuna and Rice Slice
Ingredients
  • 1 cup rice
  • 2 eggs
  • 1 onion
  • 5 tblsp butter
  • 500g can tuna
  • 3 tblsp flour
  • 500 ml milk
  • 1 tsp dry mustard
  • 1 tsp paprika
  • salt and pepper
  • 60g cheese
  • 2 tblsp chopped parsley
  • 2 tblsp lemon juice
Instructions
  1. Cook the rice in boiling salted water until it is tender.Drain well and rinse under hot running water.
  2. Mix the rice, 1 egg, finely chopped onion and 2 tablespoons melted butter. Mix well.
  3. Press over base and sides of a well greased 18 cm x 28 cm lamington tin.
  4. Drain tuna and reserve liquid.
  5. Press flaked tuna over rice, pressing down firmly.
  6. Melt 3 tablespoons of butter in a pan. Add flour and stir for one minute.
  7. Remove the pan from heat. Add milk and reserved tuna liquid and stir until combined.
  8. Return to heat and stir until the sauce boils and thickens.
  9. Add mustard, paprika, salt and pepper. Stir until well combined.
  10. Add a beaten egg, grated cheese, parsley and lemon juice. Stir until mixed.
  11. Pour sauce over tuna.
  12. Bake uncovered in a moderate oven for 10 minutes or until top is firm.

 

Categories
Seafood

Smoked Salmon Pate

Smoked Salmon Pate
Ingredients
  • 125 grams smoked salmon
  • ½ tsp french mustard
  • 1 tbsn lemon juice
  • 2 tsp oil
  • ¼ cup cream
  • 30g butter
  • 2 shallots
  • salt and pepper
Instructions
  1. Roughly chop the smoked salmon and place in a food processor with the butter, process until its smooth. Gradually add the combined lemon juice and oil. Then add the cream and mustard, blending until its combined. Season and fold in the shallots. Spoon into serving dishes and garnish.

 

Categories
Rice Seafood

Seafood Risotto

Seafood Risotto
Author:
Ingredients
  • 1 large or two small leeks
  • 2 cloves garlic
  • 600g marinara mix (mixed seafood)
  • 125 grams snow peas
  • 125 grams butter
  • 2 cups risotto or basmati rice
  • ½ cup dry white wine
  • 4¾ cups fish stock (or chicken)
  • handful fresh basil
  • ground pepper to taste
Instructions
  1. Slice white parts of leeks and crush the garlic, then cook them in 60 grams of the butter, until the leeks are soft. Add the seafood and snow peas and cook for about 4 minutes. Remove from the heat.
  2. Melt the rest of the butter in a large saucepan then add the rice, stirring for 2 minutes. Add wine and cook unitl it is
  3. absorbed. Stir ½ cup of boiling stock into the rice and cook stirring until it is absorbed. Continue this last step until it is all absorbed. Then add the seafood mixture, basil and pepper and cook another 4 minutes.

 

Categories
Seafood

Seafood Pancakes

Seafood Pancakes
Ingredients
  • 500gr small prawns
  • 1 small onion
  • 3 tbls butter
  • 3 tbls flour
  • 1 cup water
  • ½ cup cream
  • 3 shallots
  • salt and pepper
  • 2 tbls chopped parsley
  • 3 tbls dried breadcrumbs
  • 60g cheddar cheese, grated
  • 6 pancakes
Instructions
  1. Shell prawns and remove the back vein. Wash and pat dry.
  2. Peel and grate onion
  3. Melt butter , add onion and fry until tender.
  4. Remove from heat and stir in flour.
  5. Return to heat and cook for a few minutes.
  6. Remove from heat and slowly stir in water and cream.
  7. Return to heat and stir until the sauce boils and thickens.
  8. Reduce heat and simmer for 3 minutes.
  9. Chop shallots and add to the sauce with the prawns. Mix well and season.
  10. Spoon into the centre of each pancake and roll up.
  11. Place on a greased tray.
  12. Combine parsley, cheese and breadcrumbs and sprinkle over pancakes.
  13. Bake in a hot oven for 5 minutes or until heated through.

 

Categories
Rice Seafood

Seafood Paella

Seafood Paella
This is best cooked on gas in a paella pan or large, flat based, thin bottomed pan and is great to cook outside.
Ingredients
  • 6 cups seafood stock
  • 1 large pinch of thread saffron
  • 600 grams firm-fleshed fish, cut in cubes
  • 12 mussels in shells
  • 400 grams of cockles, scallops or octopus
  • 12 medium prawns in shells
  • Sea salt
  • 2 tbsp parsley, minced
  • 8 cloves garlic, minced
  • 1 tbsp fresh thyme
  • 2 tsp sweet smoked paprika
  • 8 tbsp olive oil
  • 1 medium red onion, chopped
  • 6 spring onions, chopped
  • 1 red capsicum, finely chopped
  • 1 large tomato, chopped
  • 2 cups paella rice, arborio rice or medium grain
  • Lemon wedges
Instructions
  1. Heat the stock in a large pan. Stir in saffron. With a mortar and pestle mash parsley, garlic, thyme and ⅛ tsp salt into a paste. Stir in paprika (and tumeric if using it); add water if needed to form a paste.
  2. Heat 6 tbsp of oil in a paella pan (or large, flat based, thin bottomed pan) over medium high heat and quickly brown the fish only for 1-2 minutes. Do not fully cook. Remove to warm platter. Add remaining 2 tbsp of oil, onion, spring onions and capsicum to the pan and cook until the vegetables are slightly softened. Raise heat, add tomato and cook until it becomes sauce-like, 2 to 5 minutes. Pour in the hot stock and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring rice and rotating pan occasionally. Add all reserved fish (but not prawns). Stir in parsley paste. Taste for salt. Do not stir after this point. Lower the heat, continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min.). Add extra liquid if necessary.
  3. Arrange prawns, other seafood and mussels over rice, placing edges of mussel shells so they open facing up. Cook, uncovered, for 15-20 minutes until rice is almost done. Remove pan from the heat and cover with foil. Let sit 10 minutes. Garnish with lemon wedges and serve with a green salad.

 

Categories
Pasta Seafood

Seafood and Scallops with Chilli Linguine

Seafood and Scallops with Chilli Linguine
Ingredients
  • 100 g Scallops
  • 150 g of Seafood (mixed)
  • 30 G Snow Peas
  • 30 g English Spinach
  • 1 Lime
  • 1 Garlic Clove
  • 1 t Coriander
  • ¼ Spanish onion Chopped finely
  • ¼ Soy Sauce
  • 50 g Butter
  • 200 g Hot Chilli Linguine
Instructions
  1. Cook Bellata Gold Chilli Linguine pasta in boiling water (salted optional) for 8 minutes or until al dente.
  2. Refresh under cold water.
  3. Using a Frypan or Wok - Saute spanish onion and garlic.
  4. Add scallops and seafood. Add butter, lime juice and Soya Sauce. Add snow peas, English spinach and coriander.
  5. Place the Hot Chilli Linguine into the ingredients and stir through.
  6. Cook for 2 minutes then serve.
Notes
Sandra Guzzi is the owner of Australian Food Merchants, a retailer of fine gourmet food online. Sandra & her partner are proud to showcase to the world the best of Australian foods. For more information, visit the website http://www.ausfood.com.au Article Source: http://EzineArticles.com/

 

Categories
Seafood

Salmon Patties

Salmon Patties
Ingredients
  • 500g potatoes, peeled, halved
  • 30g butter
  • ¼ cup (60ml) hot milk
  • 210g can pink or red salmon, drained, bones and skin removed
  • ¼ cup (20g) grated parmesan
  • ¼ cup (35g) plain flour
  • 1 egg, lightly beaten
  • ¾ cup (50g) dry breadcrumbs
  • 2 tablespoons olive oil
Instructions
  1. Cook potato in a saucepan of boiling water for 15 minutes, until tender. Drain, return to pan and place on low heat for 2 minutes, until potato is thoroughly dry. Remove from heat and mash lightly with a fork. Add butter and hot milk, beating until very smooth. Set aside to cool completely.
  2. Flake salmon into a bowl. Add mashed potato and parmesan. Season to taste and mix well to combine. Divide salmon mixture into eight patties. Dust with flour, brush with beaten egg and coat with breadcrumbs. Place on a tray and refrigerate for 1 hour.
  3. Heat oil in a large non-stick frying pan on medium. Cook patties for 3-5 minutes each side, until golden.
  4. Serve with salad , vegies or chips