Speedy spicy hash

Ingredients
1kg potatoes, boiled, mashed
2 tablespoons chili sauce
185g can tuna in spring water, drained
1 1/2 cups leftover vegetables, chopped
400g can cannellini beans, rinsed, drained
2 green onions, finely chopped
1/2 teaspoon dried mixed herbs


Instructions
Step 1 Place mashed potato into a large bowl and add all remaining ingredients. Mix well.


Step 2 Spray a large non-stick frying pan with olive oil and heat for a few minutes until hot. Add potato mixture to pan. Cover evenly and press down lightly. Cook over medium heat for 7–8 minutes.


Step 3 Turn hash over (the best way to do this is to slide it onto a plate, then flip over into pan). Cook for a further 4–5 minutes. Cut into wedges and serve with a green salad.


Recipe by:Sarah Swain
Styling:Trish Heagerty
Photography:André Martin


SOURCE

Linguine with Tuna Puttanesca

Ingredients

• Kosher salt
• 12 ounces linguine
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 tablespoons capers, drained
• 1/2 cup roughly chopped kalamata olives
• 1 28-ounce can San Marzano plum tomatoes
• 4 basil leaves, torn, plus more for garnish
• 1 5-ounce can albacore tuna, packed in olive oil
• Freshly ground pepper

Directions

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.

Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.

Per serving: Calories 524; Fat 16 g (Saturated 2 g); Cholesterol 6 mg; Sodium 641 mg; Carbohydrate 73 g; Fiber 7 g; Protein 24 g

Photograph by Antonis Achilleos

SOURCE

Tuna Burgers with Carrot-Ginger Sauce

Ingredients

For the Sauce:

• 1 small carrot, roughly chopped
• 1 1/2-inch piece ginger, peeled
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon low-sodium soy sauce
• Pinch of sugar
• Kosher salt and freshly ground pepper

For the Burgers:

• 1 pound sushi-grade tuna
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 2 tablespoons low-sodium soy sauce
• Juice of 1/2 lime
• 1/4 cup chopped fresh cilantro
• 1 tablespoon grated fresh ginger
• Kosher salt and freshly ground pepper
• 1 cup spicy sprouts, for garnish
• 4 whole-grain hamburger buns
• 1/2 avocado, sliced

 

Directions

Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.

Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.

Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.

Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.

Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Mono. 11 g; Poly. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g

SOURCE:  Tuna Burgers with Carrot-Ginger Sauce

Tuscan Tuna Platter Recipe

• Total Time: 20 minutes
• 
  

INGREDIENTS

• 8 oz fresh green beans, stem ends trimmed
• 1⁄3 cup bottled olive oil and vinegar dressing
• 1 tsp Dijon mustard
• 1 can (15 to 16 oz) cannellini beans, rinsed
• 3 cups baby arugula (from a 5-oz bag)
• 2 cans (6 oz each) solid white tuna in oil, drained and flaked
• 3 large eggs, hard-cooked, cut in wedges
• 1⁄2 cup sliced red radishes
• 1⁄3 cup pitted kalamata olives
• Freshly ground pepper to taste (optional)

PREPARATION

1. Half-fill a large skillet with lightly salted water; bring to a boil. Add green beans and cook about 4 minutes until crisp-tender. Drain; rinse under running cold water.
2. In a clear measuring cup, stir dressing and mustard with a fork to blend. Put 1 Tbsp into a medium bowl. Add cannellini beans; toss to coat.
3. Line a large platter with arugula. Spoon on cannellini beans. Put green beans in same bowl; add 1 Tbsp dressing and toss to coat. Add green beans to platter.
4. Add tuna, eggs, radishes and olives to platter. Grind pepper over top. Drizzle with remaining dressing, or serve alongside.
Good with crusty Italian bread.

SOURCE:  Tuscan Tuna Platter Recipe