Tuna Fishcake Bites Recipe

Ingredients:

675 gram potatoes
Knob (pat) of butter
2 hard-boiled eggs, chopped
3 spring onions (scallions), chopped
Grated rind of ½ lemon
1 tsp lemon juice
2 tbsp chopped fresh parsley
200gram tuna in oil, drained
2 tsp capers, drained and chopped
2 eggs, lightly beaten
2 cups fresh white breadcrumbs
Sunflower oil, for pan-frying
Salt and ground black pepper
Green salad, to serve

For the tartar sauce:

4 tbsp mayonnaise
1 tbsp natural (plain) yogurt
1 tbsp finely chopped gherkins
1 tbsp capers, drained and chopped
1 tbsp chopped fresh parsley

Cooking instructions:

Cook the potatoes in boiling salted water until tender for about 30 minute. Drain and mash with the butter

Mix the hard-boiled eggs, spring onions, lemon rind and juice, parsley, tuna, capers and 1 tbsp of the beaten eggs into the cooled potato. Season it to taste, then cover and chill.

Mix all the sauce ingredients together. Chill in the refrigerator.

Roll the fishcake mixture into about 24 balls. Dip these into the remaining beaten eggs and then roll gently in the breadcrumbs until evenly coated. Transfer to a plate.

Heat 6 tbsp of the oil in a frying pan. Add the fish balls, in batches, and cook over medium heat, turning two or three times, until browned all over for about 4 minutes. Drain on kitchen paper and keep warm in the oven while frying the remainder. Serve with the tartar sauce and green salad.

Tuna Casserole Recipe

INGREDIENTS

2 cups cooked Smart Taste rotini pasta
1 tablespoon butter
1 tablespoon extra light olive oil
6 tablespoons gravy flour
3 cups fat-free milk
1/2 teaspoon low sodium salt (may be omitted)
1/8 teaspoon garlic powder
lemon pepper to taste
2 cups freshly-grated Parmesan cheese
1 cup cooked fresh green beans, cut into 1-inch pieces
1/2 cup cooked fresh mushrooms, sliced
1 7-ounce jar roasted red peppers
7.06-ounce envelope of chunk light tuna in water (no draining necessary)
1/2 cup Panko wheat bread crumbs
1 tablespoon extra light olive oil

METHOD

Grate Parmesan cheese on waxed paper. Remove some red peppers from the jar, pat dry with paper towels, and chop until you have half a cup. Cook rotini in water until it is al dente (still a bit firm). Rinse rotini with cold water, drain, and place in a batter bowl.

Melt butter and olive oil in large saucepan. Add gravy flour and cook for half a minute. Slowly add milk, whisking constantly, and cook until mixture comes to a boil and thickens. Add seasonings to sauce. Take pan off the heat and whisk in Parmesan cheese. Pour sauce over cooked rotini. Fold in green beans, mushrooms, chopped red peppers, and tuna fish.

Coat a casserole pan with non-stick spray. Pour casserole ingredients into pan. Stir wheat bread crumbs and extra light olive oil in a cup. Sprinkle crumbs evenly over casserole. Bake in 350 degree oven for 40-45 minutes. Makes 6 servings.