vegetarianism

Pasta Primavera ft Lemon Pepper TUNO

Pasta Primavera Featuring Lemon Pepper Tuno
A colourful dish of fresh vegetables, served over pasta and packed with plant-based protein that will leave your tastebuds wanting more TUNO!
Serves 4-6
Ingredients:
2 cans Loma Linda Lemon Pepper TUNO
¾ lb penne pasta
2 gloves garlic, minced
½ cup olive oil
½ cup chopped broccoli
1 carrot, sliced
½ pepper, diced
¼ red onion, diced
1 small courgette, sliced
1 small aubergine, sliced
½ tsp oregano
½ tsp thyme
Salt & pepper
Cook pasta according to package directions and set aside.  In a skillet over medium heat, saute garlic for 1 minute.  Add onion and carrot and cook 1 minute. 
Then add the other vegetables and cook until all vegetables are cooked through.  Add the TUNO and cook until warmed, about 2 minutes.
Sprinkle on the oregano, thyme, salt, and pepper.  Toss in the cooked pasta and enjoy!

Loma Linda TUNO Croquettes

Tuno Croquettes 

 This recipe makes 4 croquettes or 2 servings. 

1 can Spring Water TUNO
2 tablespoons mayo – vegan if desired
1 teaspoons dijon mustard
Salt & pepper
½ cup panko bread crumbs
Salad greens with any vegetable toppings you desire (tomatoes, carrots, peppers)
Oil for frying (about ½ cup) 

 Dressing: 

1 teaspoon sriracha or chili sauce of choice, or more if desired
2 tablespoons mayo – vegan if desired
Juice from ¼ lemon
Salt & pepper 

Heat oil in a skillet over medium to medium-low heat. Drain TUNO.  Mix TUNO with 2 tablespoons mayo, mustard, salt & pepper, and bread crumbs.  Test the oil that it sizzles but doesn’t splatter too much when a bit of the mixture is added.  Form the mixture into 4 equal size patties.  Brown on each side (about 2-3 minutes each side).  Cool on a plate lined with paper towels.  Arrange the salad.  Top with 2 croquettes per salad.  Mix together all ingredients for the dressing and drizzle on …

TUNO Melt

INGREDIENTS 

SERVES 4  

80 g mayonnaise (vegan if desired) 
juice of 1/2 lemon
1/2 tsp.  crushed chilli flakes (optional)
2 x142g cans Tuno in Spring water 
1 tomato, sliced
8 slices cheese (vegan if desired)
2 pickles, finely chopped
40 g  finely chopped red onion
½ pepper sliced
freshly ground black pepper & salt
8  slices bread, such as sourdough
2 tbsp. butter 

  

DIRECTIONS 

Preheat oven to 200°C. In a large bowl, whisk together mayonnaise, lemon juice, and chilli flakes (if using). 

Drain Tuno then add to mayonnaise mixture. Use a fork to separate  TUNO. Add pickles and red onion and toss to combine. Season with salt and pepper. 

Butter one side of each bread slice. Top an unbuttered side with some of the Tuno salad (as much as you want), 2 to 3 slices tomato, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large baking sheet. Bake until cheese is melty, 5 to 8 minutes. 

Tip 

You can use any flavour of TUNO but modify the additional ingredients accordingly  

TUNO Lemon & Pepper Appetiser with Italian Olives and Roasted Red Peppers

This tasty recipe is ideal for the party season and only takes a couple of minutes to prepare. It is suitable for vegans or vegetarians depending upon choice of mayonnaise

Ingredients:

2 cans 142g or 3 pouches 85g Lemon Pepper TUNO (Vegan)
1 tablespoon lemon juice
80g cup mayonnaise (Vegan if desired)
120g assorted Italian Olives, chopped
60g roasted red peppers, chopped
10 leaves of fresh basil, chopped
¼ chopped red onion
1 pack melba toasts, crispbreads or crackers of choice

How to make:

Drain liquid off TUNO. Combine all ingredients and once thoroughly mixed, top each toast with the TUNO mixture just before serving or allow guests to add to toasts and serve themselves. Enjoy!