Tuna is one of the most versatile fish in the sea. From hearty salads to perfect pasta dishes, it can be melted, grilled, baked, dressed and fried, and enjoyed in all sorts of incredibly tasty ways.
We’ve paired up with John West to bring your three delicious recipes that you can enjoy for dinner after a long day in the office, or bring with you to work for a tasty lunchbox treat.
Tuna Tagliatelle With Roasted Tomatoes
Ingredients (serves 2)
400g of tagliatelle
Handfull of basil leaves
70g of green pesto
2 cans of John West No Drain Tuna Steaks
2 tablespoons balsamic vinegar
250g cherry tomatoes
2 sprigs of rosemary
5 tablespoons olive oil
Coarse sea salt
Method
- Preheat your oven to 200 C
- Toss your cherry tomatoes in a mixture of olive oil, balsamic vinegar and diced up rosemary, before placing on a baking sheet and baking for 10 minutes in the oven
- Meanwhile, cook the pasta and then mix in the pesto.
- Break up the tuna steaks up into chunky pieces and mix with some coarsely chopped basil leaves.
- Then add the tuna to the pasta and pesto and arrange neatly in a shallow bowl, before garnishing with the roast tomatoes.
Chilli and Garlic Infusions Tuna Stir-Fry
Ingredients (serves 2)
5 spring onions, shredded
1 red pepper, cut into strips
5 asparagus spears, sliced
10 pieces of mangetout, sliced in half
1 pok choy, cut into quarters
2 garlic cloves, thinly sliced
2cm piece of fresh ginger, cut into matchsticks
4 tbs soy sauce
1 tbs runny honey
1 tbs sunflower oil
1 tsp sesame oil (optional)
2 cans John West Infusions Tuna – Chilli & Garlic (80g)
125g dried egg noodles, cooked, refreshed and drained
1 tsp sesame seeds, lightly toasted
1 tbs chopped fresh coriander
Method
- In a small bowl mix the honey and soy sauce, leave to one side.
- Once you have chopped all of the vegetables, place a wok or large frying pan over high heat, add the sunflower oil and sesame oil and leave until hot.
- Add the garlic and ginger and fry for 20 to 30 seconds.
- Now add the spring onions, asparagus, red pepper and pok choy and continue cooking for a further minute until the vegetables soften slightly.
- Pour in the soy sauce and honey mixture and noodles, continue cooking for another minute and then finally add the chilli and garlic infused tuna and fresh coriander.
- Cook for 20 seconds, give everything a good mix and serve with a scattering of toasted sesame seeds and a little extra coriander.
Oven Dried Tomato Stuffed Potatoes
Ingredients (serves 2)
2 80g cans of John West No Drain Infusions Lemon & Thyme
2 freshly baked large potatoes (rubbed with a little olive oil and sea salt before baking to ensure a crisp skin)
Large knob of butter
1 tablespoon cream cheese
Quarter of a red pepper, finely diced
2 tablespoons of chopped chives
40g grated cheddar cheese
15g fresh breadcrumbs
Pinch of dried mixed herbs
Pinch of pepper
Method
- Cut the two baked potatoes in half, scoop out the inside and return the skins onto the baking tray.
- Mash the hot potato with the cream cheese and butter.
- Add the finely diced red peppers, chives, black pepper and gently mix.
- Fold in the infused tuna and carefully pile the fish mash into the potato skins.
- In a bowl mix the grated cheese, breadcrumbs and mixed herbs in a bowl.
- Sprinkle this mixture over the filled potatoes, pressing into place where necessary.
- Pace under a hot grill for a minute or two until the cheesy breadcrumb topping is golden and bubbling
And for those days when you just don’t have the time to cook, why not try these two tasty new lunch ideas from John West: John West Steam Pots and John West Light Lunches. For more information click here.
