Six easy tuna recipes -- tinned and fresh

[Celerity]

Raise your game from tuna and sweetcorn sandwiches. Try steaks with sauce vierge, quick fritters or a potato bake

https://www.thetimes.com/life-style/food-drink/article/six-easy-tuna-recipes-tinned-fresh-5f5gcktnh

https://archive.li/L0gSD


Tinned tuna puttanesca; fresh tuna and sauce vierge
ROMAS FOORD

If the only way you like your tuna is with sweetcorn and mayonnaise in a sandwich, then you aren’t using it right. Whether you treat yourself to fresh tuna (typically about £5 a steak) served with a punchy salsa verde or go cheap with a £1.80 tin or two in a puttanesca sauce, it is a healthy source of protein and makes a great midweek supper.


Tinned tuna fritters with mustard mayonnaise



If you like tuna, sweetcorn and mayo sandwiches, it’s not much of a leap to serve up these fritters.

Serves 4

Ingredients

• 2 medium potatoes, peeled and grated
• 1 courgette, grated
• 2 tins tuna
• 1 large tin sweetcorn, drained
• 1 pinch of chilli flakes
• Salt and freshly ground black pepper
• 100g plain flour
• 2 eggs, beaten
• 2 tsp Dijon mustard
• 175g mayonnaise
• Zest and juice of half a lime
• A few sprigs of coriander, leaves finely chopped
• 1 green chilli, finely chopped
• Oil for frying

Method

1. Squeeze out as much water as you can from the potato and courgette. Combine in a bowl with the drained tuna, sweetcorn and chilli flakes. Season, then mix in the flour and egg. Chill until needed.
2. To make the mayo, combine the mustard, mayonnaise, lime juice and zest, coriander and chopped chilli.
3. Heat 0.5cm oil in a large frying pan and add dollops of the tuna batter. Cook for about 3 minutes on each side, then drain on kitchen paper as you cook the rest. Serve with the spicy mayonnaise.


Fresh tuna with salsa verde



I like something sharp and punchy with strong-flavoured fish, hence the generous amounts of vinegar and mustard here. I’ll also throw in a couple of anchovy fillets if I have some to hand, but wouldn’t open a tin specially. Add more oil if you want a pourable rather than spoonable salsa.

Serves 4

Ingredients

• 4 tuna steaks
• Oil
• Salt and freshly ground black pepper
• 2 tbsp each chopped parsley and basil
• 1 tbsp chopped tarragon
• 1 tbsp capers
• 1-2 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 4 tbsp olive oil

Method

1. Brush the tuna steaks with oil on both sides and season well. Cook over a high heat for a couple of minutes on each side, until browned but still pink in the middle.
2. Meanwhile, combine the remaining ingredients. (If you do this in a food processor, try to leave it fairly coarse.)
3. Serve the tuna with the salsa verde and a pouch or two of lentils or grains.


Tinned tuna and potato bake



This is a variation of tuna bake, which uses potato instead of pasta. It has more in common with Jansson’s temptation, the Swedish dish properly made with sprats.

Serves 4

Ingredients

• Butter, to grease
• 1kg potatoes
• Salt and freshly ground black pepper
• 2 tins tuna
• 1 bunch spring onions, including green bits, chopped
• 4 tbsp sliced jalapeños, from a jar
• 150g gruyère, plus a handful extra
• 200ml milk
• 300ml double cream
• 3 tbsp breadcrumbs
• A few sprigs of thyme

Method

1. Grease a 2-litre ovenproof dish. Peel and finely slice the potatoes (with a mandoline or food processor). Place one third in the dish, season, and top with half the tuna, onions, jalapeños and cheese. Add another third of the potatoes, season and add the remaining tuna, onion, jalapeños and cheese. Finish with the final layer of potatoes, season and pour over the milk and cream to just cover the potatoes.
2. Mix the breadcrumbs with the thyme and extra handful of cheese. Scatter over and bake in the oven at 180C fan/gas 6 for 45-50 minutes, or until cooked through. Serve with a green salad.

snip


Tuna tartare with avocado and ginger

[Drum]

1. Yummmmmmm

Thanks for sharing!