Tuna Lemon Pitta Pockets

What a great quick lunch or lunchbox filler! Easy, quick, and simply delicious!

Ingredients:

A few leaves of gem Lettuce, shredded

Quarter of a Cucumber, sliced

A pinch of fresh Mint

1 tbsp Lemon Juice

A 185g tin of Tuna

2 mini Pitta Breads

Method:

1. Mix the cucumber, lettuce, lemon juice and mint together.

2. Stir the tuna into the mix.

3. Stuff the pitta pockets with the mix and enjoy!

Italian Tuna Salad

Ingredients:

400g of Tinned Tuna

2 Garlic Cloves, Crushed

1 tbsp Capers, Chopped

2 tbsp Parsley, Chopped

A Few Drops of Lemon Juice

Pepper

Salt

2x 425g Tins of Cannellini Beans, Drained and Rinsed

1 Sliced Red Onion, Separated into Rings

Method:

1. Drain the oil from the tuna into a small bowl.

2. Add the parsley, capers, garlic and lemon juice.

3. Season with the salt and pepper and mix well.

4. Flake the tuna into a serving bowl.

5. Toss on the beans and onion

6. Pour over the garlic dressing and mix lightly before serving.

Tuna, Chilli and Chive Dip

Ingredients:

200g Canned Tuna in Oil

Salt

Pepper

150ml Sour Cream

2 tbsp Chopped Chives

1 Garlic Clove, Crushed

1 Small Red Chill, Chopped Finely

To Serve:

Batons of Cucumber and Carrot

Cauliflower Florets

Potato Crisp

Method:

1. Add the tuna and oil into a mixing bowl.

2. Add the garlic, then mash well with fork.

3. Stir in the Sour Cream and Half the Chives and Chilli.

4. Season to taste.

5. Scrape into a serving bowl and cover with foil.

6. Chill for 10 minutes.

7. Sprinkle the remaining chives and chilli onto the dip.

8. Serve the dip with the Bite-Size vegetables and the crisps.

Top Tip: If you don't want it to be spicy, just remove the chilli from the recipe!

Sardine Pâté

An easy fish pâté for even the most novice cooks!

Ingredients:

2x 100g Cans of Sardines in Oil

Salt

Pepper

Zest of a Lemon

Lemon Juice (to taste)

225g Cream Cheese

To Garnish:

Lemon Slices, Halved

Parsley

Water Biscuits

Method:

1. Put the sardines and their oil into a bowl.

2. Season with the salt and pepper to taste.

3. Mash with a mixing fork.

4. Stir in the lemon zest and juice, then mix in the cream cheese.

5. Divide the pâté into 4 ramekin dishes and smooth the top.

6. Chill for 15 minutes

7. Garnish with the parsley and lemon slices

8. Serve with the water biscuits and enjoy

Tuna Pots with Lemon

Serves 4

Ingredients:
360g Tinned Tuna

155g Mayonnaise

Zest of 1/2 a Lemon

A sprinkle of chopped Dill

4 Slices of Bread, Toasted (Brown or White)

Method:
1. Add all the ingredients (except the toasted bread) into a bowl and mix.

2. Divide the mixture between four ramekin dishes.

3.Cut the toasted bread into 8 halves.

4. The tuna pots straight away with two slices of toasted bread per pot

Salmon with Mustard and Brandy Sauce

Ingredients:

1oz unsalted butter

4 x 6oz salmon fillet

Skinned boned and cut into 1inch cubes

2bsp plain flour

1 shallot finely chopped

1 clove garlic crushed

1lb button mushrooms

Trimmed wiped and cut in half

2tsp brandy

1tbsp Dijon mustard

7.5 fl oz double cream / 225ml

4tbsp water

1tbsp chopped parsley

Salt & freshly ground pepper

Method:

1. Heat half of the butter in a large frying pan. Toss the cubes of salmon in the plain flour, shake off any excess, then fry gently until lightly golden, but not cooked through. Remove from the pan with a slotted spoon.

2. Add the shallot to the pan with the rest of the butter, and cook gently for two minutes. Add the garlic, cook for 30 seconds. Add the mushrooms, cover with a lid and cook for five minutes , or until soft. Remove the lid, turn up the heat and cook, stirring until the mushrooms start to sizzle.

3. Add the brandy, mustard, cream and water. Bring to the boil, stirring constantly, scraping any sediment from the bottom of the pan. Stir in the salmon and parsley. Season with salt and pepper.

Submitted by Recipease