Showing posts with label Tuna. Show all posts
Showing posts with label Tuna. Show all posts

Sunday, 4 December 2011

Tuna, Rosemary and Aubergine bake....




Serves 4

Preparation: 10 minutes

Cooking: 25 minutes

Ingredients

  • 2 x 120g cans John West No Drain Tuna Chunks with a little brine
  • 2 large aubergines
  • 2 large red peppers
  • 50ml olive oil
  • ½ teaspoon finely chopped fresh rosemary
  • 2 tablespoons breadcrumbs

Method

  • Pre heat the oven 210C/ 425F/gas 7.
  • Cut the aubergines in half lengthways with a knife and score the flesh on the cut side a few times in both directions.
  • Place on a baking tray, cut side up along with the whole peppers.
  • Drizzle with olive oil and salt and bake in the oven for 15 minutes or until the aubergine is soft.
  • Remove from the oven and allow to cool, spoon out the flesh of the aubergines into a bowl keeping the skins intact and set to one side.
  • Add the rosemary to the flesh and mix well.
  • Peel the skin from the peppers and remove the seeds, chop the flesh into 2 cm diced cubes and add to the aubergine flesh.
  • Mix in the John West No Drain Tuna chunks, then spoon the mixture back into the aubergine skin top with the breadcrumbs and bake in the oven for 5 minutes before serving with dressed salad leaves.

John West have just launched a fantastic campaign whereby consumers can now see where their canned fish has come from. All they need to do is enter a code which is on each individual tin of tuna into the John West website and the information on which sea their fish was caught in and which boat it was caught on will be revealed.

Recipe and photo credit by -  John-West


Tuna with Watercress, Asparagus and Crispy Onions....


Serves 4

Preparation: 10 minutes

Cooking: 20 minutes

Ingredients

2 x 120g John West No Drain Tuna Steaks with a little olive oil

2 teaspoons extra virgin olive oil

1 onion, peeled and thinly sliced into rings

4 medium sized eggs

2 heads baby little gem lettuce, stalk removed

50g fresh watercress

1 bunch asparagus, trimmed and cooked

For the dressing

1 tablespoon Dijon mustard

2 tablespoons red wine vinegar

8 tablespoons extra virgin olive oil

Method

 Place a sauté pan on a medium heat and add the olive oil and sauté the onion slices until golden brown and crispy.

 Put onto kitchen paper and allow to cool.

To make the dressing, place all the ingredients into a bowl and whisk well, season to taste and set aside.

Bring a pan of salted boiling water to the boil, break the egg into a cup, whisk the water to a whirlpool and lower the egg into the middle and poach for 3 to 4 minutes or until cooked.

Repeat this process for all the eggs.

 Separate the leaves of the little gem lettuce, put into a bowl with the watercress and drizzle with half the dressing.

 Add the John West No Drain Tuna steaks and toss lightly together.

Place the warm asparagus on the plate.

 Put the mixed tuna salad on top then add the poached egg.

Pile the onion rings on the plate and drizzle with the remaining dressing and serve.

John West have just launched a fantastic campaign whereby consumers can now see where their canned fish has come from. All they need to do is enter a code which is on each individual tin of tuna into the John West website and the information on which sea their fish was caught in and which boat it was caught on will be revealed.

Guest Post Credits- John-West


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