Tuna patties with green garden salad

Ingredients

1 x 425g can of springwater tuna

2 teaspoons Dijon mustard

1/2 cup white bread torn into small pieces or panko crumbs

1 teaspoon lemon zest

1 Tbsp lemon juice

1 Tbsp water (or liquid from the can of tuna)

2 Tbsp chopped fresh parsley

2 Tbsp chopped fresh chives, green onions, or shallots

Salt and freshly ground black pepper (optional)

A couple squirts of Crystal hot sauce or tabasco 

1 raw egg

2 Tbsp olive oil

1/2 teaspoon butter

Method

Drain tuna: Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg: In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

Roll tablespoon size mix into balls, chill. 

Cook in a frypan with olive oil or air fryer (basket) with baking paper lined: 

Sauté in frypan: Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.

Air fryer with a basket: I cook mine for 10 minutes on 175C degrees. 

Serve with wedges of lemon. You can also serve with garden salad, tartar sauce on slider buns for a tuna burger.

Parmesan Garlic Oven Baked Fish with Brown Rice and Bacon/Tomato/Pea Lemon Honey Sauce

Ingredients:

Fish

3 pieces of white fish fillets

2 tsp Dijon mustard

olive oil spray

salt and pepper

½ cup breadcrumbs

1 tbsp parsley, finely chopped

2 tbsp parmesan (grated)

1 garlic clove, minced

1 tbsp olive oil

Pinch of salt

Brown rice

1½ cups of brown rice

3 cups of water

Sauce

1 cup of bacon, diced

½ punnet of cherry tomatoes

1 cup baby peas, steamed

2 teaspoons of ginger honey

1 lemon, juiced

Method:

Pre-heat the oven to 200 degrees Celsius.

Line 2 baking trays with oven-proof baking paper.

Brown rice

In a saucepan add the Brown rice and water. Bring to the boil and when just boiling, simmer for 30 minutes, stirring occasionally. When the water has been soaked up, turn off and let stand for about 5-10 minutes.

Fish

On each piece of white fish fillets brush with Dijon mustard and season with salt and pepper and spray olive oil.

In a separate bowl add breadcrumbs, finely chopped parsley, grated parmesan, minced garlic, olive oil and a pinch of salt. Stir to combine.

Cook the fish for 1½ on one side in a fry-pan and then place the cooked side down on the baking paper lined tray. Sprinkle the breadcrumb mix over the top and put in oven for 5-10 minutes or until the crumb is golden in colour.

Sauce

In a frypan add diced bacon, cherry tomatoes cut in half, and steamed baby peas. Add ginger honey and lemon juice and simmer for about 5 minutes.

Serve with rice, fish and topped with bacon/tomato/pea sauce.

Ginger Garlic Baked Salmon Recipe

Serves 2-3 with rice | Prep Time: 10 Minutes | Cook Time: 15 Minutes

Ingredients:

3 pieces of salmon
One 2-inch piece ginger, peeled and chopped
5 cloves garlic, peeled and chopped
1 and 1/2 tablespoons soy sauce
1/2 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon sesame oil
3 heavy dashes white pepper
Pinch of salt

Method:

Rinse the salmon and pat dry with paper towels. Add the ginger and garlic to the salmon and gently rub them on the salmon. Add the rest of the ingredients to the salmon, stir to mix well so the salmon are nicely coated with all the ingredients.

Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.

Pre-heat the oven to 375 F. Line the salmon on a cookie sheet line with greased aluminum foil and bake for 15 minutes in the middle of the oven, or until the surface turn brown or slightly charred.

Serve warm with rice.

Fish Pie

Fish pie is traditionally eaten on Good Friday by those abstaining from meat, either for the 40 days of Lent or to mark the day of Jesus Christ’s crucifixion. But like hot cross buns and chocolate eggs, it has become a delicious part of many people’s Easter menu, whether served for religious reasons or not.

Ingredients:
2 cups milk
2 onions
3 bay leaves
1 tsp black peppercorns
5 cloves
40g butter
2 Tbsp plain flour
1½ cups white wine
1½ cups water
1kg salmon fillets
handful celery tops
4 large Sebago potatoes, peeled
3 Tbsp extra virgin olive oil
Salt flakes and freshly ground black pepper
2 garlic cloves, finely chopped
2 cups fresh white breadcrumbs
olive oil, for frying
2 celery stalks, finely chopped [celery tops used above]
1 cup frozen baby peas

Method:
Preheat oven to 180 °C. Pour milk into a heavy-based pan over a medium heat. Cut 1 onion into quarters and add to pan with bay leaves, peppercorns and cloves and bring to a simmer. Allow to simmer for 5 minutes, then remove from heat. Melt butter in a small pan over a medium heat, add flour and cook, stirring, for 2 minutes, then remove from heat. Strain milk into a jug. Gradually whisk enough milk into flour mixture to form a paste, then slowly whisk in the rest. Return pan to a medium heat and stir until boiling and mixture has thickened. Cover white sauce and set aside.

Pour wine and water into a deep frying pan over a medium high heat. Add salmon fillets and celery tops, bring to a simmer and cook, covered, for 4 – 5 minutes. Remove from heat and stand until salmon cools to lukewarm. Flake salmon into large pieces, discarding skin.

Put potatoes in a large heavy-based pan, cover with cold water, bring to the boil and cook for 15-20 minutes or until tender. Drain and return to heat for 1 minute. Add 2 tablespoons extra virgin olive oil, season with salt and pepper, mash coarsely, then beat with a wooden spoon until creamy. Set aside. Put remaining extra virgin olive oil in a non-stick frying pan over a medium heat. Add garlic, cook for 1 minute, then add breadcrumbs and cook, stirring, for 4-5 minutes or until lightly golden. Remove from heat and let cool.

Heat a little olive oil in a frying pan over a medium heat, add finely chopped remaining onion and celery and cook, stirring, for 5 minutes or until soft. Add peas, cover and cook for 1 minute, then transfer mixture to a large bowl. Add salmon and white sauce, and stir gently to combine. Spoon fish mixture into a large ovenproof dish, spread potato over top and sprinkle with garlic crumbs. Bake for 25 – 30 minutes or until lightly golden.

Other types of fish you can use:

White fish fillets, a mixture of both salmon and white fish fillets, or peeled, cooked prawns.

The pie can be assembled on the day before baking and kept, covered with plastic wrap, in the fridge. If baking the pie directly from the fridge, you should add an extra 10 minutes or so cooking time to make sure it is piping hot right through.

Basmati rice salad

Ingredients:
1 cup basmati rice
2 cups hot water
1 pinch of sea salt
1 tablespoon of olive oil

4 courgettes/small zucchinis, chopped roughly
4 to 5 grilled peppers, chopped roughly
basil leaves, chopped roughly
3 to 4 tablespoons extra virgin olive oil
pinch of salt
2 tablespoons balsamic vinegar

Method:
In a heavy based saucepan, add basmati rice, hot water, sea salt and olive oil and bring to the boil.

Roughly chop courgettes/zucchinis, grilled peppers, basil leaves and then mix with extra virgin olive oil, salt and balsamic vinegar.
Add the rice and stir to combine.
Serve with seafood like salmon or grilled fish.

Salmon Mornay Pasta Bake

Ingredients:
250g small pasta
60g butter
2 tablespoons plain flour
3 cups milk
1 egg
415g can salmon, drained and flaked (or tuna or herring)
4 green onions, chopped
1 tablespoon grain mustard
juice 1/2 lemon
salt and pepper
1 cup grated tasty cheese
1 cup dry breadcrumbs

Method:
Cook pasta following packet directions.
Melt butter in a medium saucepan.
Stir in flour, cook, stirring for 1 minute, remove from heat.
Slowly stir in milk, return to heat.
Cook, stirring, until sauce boils and thickens.
Stir in egg, simmer for 3 minutes.
Mix in salmon, onions, mustard, lemon juice and salt and pepper to taste.
Simmer for a further minute.
Pour salmon mixture into a saucepan of pasta and stir to combine.
Spoon mixture into casserole dish.
Sprinkle with combined cheese and breadcrumbs.
Bake in a moderate oven for 25 to 30 minutes or until heated through and golden.

Curried tuna toasted

Ingredients:
1 x 400g tuna in spring water, spring water drained 
1 teaspoon of curry powder
1/2 cup of mayonnaise, light
Turkish rolls, cut in half, lengthways 
Margarine 
Flat bed toaster

Method:
In a bowl add the tuna, curry powder and mayonnaise. Mix until all combined thoroughly. Set aside.
Slice Turkish rolls in half lengthways and put some margarine on the top side.
Put the tuna mix on the bottom side of the Turkish roll (the side without the margarine) and top with grated cheese.
Put the top on (the side with the margarine) and put on the flat bed toaster. Cook on "toast" for about 5 minutes.
Cut in half and serve.
Enjoy!