Seafood recipes Archives

Mediterranean

Spanish pasta-paella

45 minutes

Citrus recipes

Fish en papillote with orange juice

15 - 20 minutes

Apple recipes

Apple juice-and-lime-cured trout

Canned food

Tuna paté

Aliums

Mussels, leeks and bacon

10 minutes

Burger recipes

Fish-and-calamari burger with home-made tartare sauce

25 minutes

Brinjal recipes

Tuna-and-brinjal bake

35 minutes

Beans recipes

Tuna-and-bean salad

Canned food

Toasted tuna mayo

4 minutes

Toasted tuna mayo

Serves 3

Difficulty Easy

Prep Time 15 minutes

Cooking Time 4 minutes

Ingredients

2 x 170 g cans light meat tuna chunks
3 T thick mayonnaise, plus extra for spreading
1 T lemon juice
1 - 2 T Italian parsley, chopped
1 T onion, finely chopped
1 T celery, finely chopped
2 garlic cloves, crushed (optional)
Sea salt and freshly ground black pepper, to taste
6 slices white or brown farm-style loaf
Watercress, for serving
Crisps, for serving

Method

Drain the tuna well, then transfer to a bowl. Separate into large flakes using a fork and mix well with the remaining ingredients except the bread, cress and crisps. Chill until ready to use.
Sandwich 3–4 T of the mixture between 2 slices of bread.
Spread the outside of the sandwich with a thin layer of mayonnaise and slowly brown in a nonstick pan, covering the bread with a square of baking paper, and weighing it down in the pan.
Serve with watercress and crisps.

Cook's note: Pan-fry these sandwiches for extra decadence (after spreading them with mayo rather than butter). Or, you could lose the bread and heap the tuna mayo onto hot baked potatoes instead.

Discover more sensational sandwich recipes here.

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Spanish pasta-paella

Fish en papillote with orange juice

Apple juice-and-lime-cured trout

Tuna paté

Mussels, leeks and bacon

Fish-and-calamari burger with home-made tartare sauce

Tuna-and-brinjal bake

Tuna-and-bean salad

Toasted tuna mayo

Toasted tuna mayo

Ingredients

Method