A really good baked pasta dish, with veggies in it.
Bottarga is fish eggs or roe from Tuna or Grey Mullet. It is made in Sicily and Sardinia. The roe sack is extracted from the fish, salted, then let stand for a few weeks, during which time it is pressed by hand both to flatten it and to remove any air pockets. Then it is…
Nice served with side salad, bread and a glass of wine for a simple meal.
One of three main cuts from a tuna fish done specially for Japanese sashimi. Chu–Toro is cut from the side of the fish, just under the skin. It has more fat than the “Akami” cut, less fat than the “O-toro” cut. It is softer than the “akami” cut, and has a bit more flavour owing…
One of three main cuts from a tuna fish done specially for Japanese sashimi. O–Toro comes from the bottom of the fish, cut from the outside just under the skin. It is streaked with fat, often half of it is fat. It is the most expensive of the three cuts. There is not much of…
A very-easy casserole that even kids will love.
A full-flavoured pasta dish that can be served warm, or chilled as a pasta salad.
The tastes in this salad are amazing, It does not taste heavy like a bean salad at all; it tastes light and refreshing. Easily doubled, tripled for a crowd.
Tuna butter is a flavoured butter made by mixing 1 part puréed tuna with almost 3 parts butter. This blended mixture is then forced through a sieve. It’s used as a garnish for grilled meats and fish. The tuna used is tuna that has been tinned and preserved in oil.
Dead easy, inexpensive, satisfying crunchy little fritters to serve for a weeknight meal.
This pasta salad is a real crowd pleaser, and one of the best summer salads going. People will hoover up plates of it.
Tuna casserole is a hot, baked American dish that can be served as a side or a main dish. The usual ingredients for tuna casserole now are noodles or pasta, a can of light-coloured creamed, condensed soup, a can of tuna, and veg of the cook’s choice, canned, fresh or frozen. Some versions have you…
Despite the fancy, curly pasta, this is a good, old-fashioned tuna macaroni salad, right down to the pickle snuck in at the end to hit the flavour out of the park. It’s very low fat, so you enjoy it as part of a weight-management scheme.
This is a tuna pasta salad that uses a jar of pesto as the dressing: it looks and tastes sophisticated, yet is dead easy to toss together, and very, very good.