Tuna Empanadas


Ingredients

3 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed, 425g Sole Mare Tuna of your choice, drained, 1 cup tinned or fresh diced tomatoes, 1 small red onion, diced, 2 garlic cloves, finely chopped, 1 small red capsicum, halved, deseeded, finely chopped, 2 tablespoons olive oil, 14 green or black olives, pitted and chopped, 2 tablespoons chopped flat-leaf parsley, 2 tablespoons tomato paste, 2 teaspoons sweet paprika, Salt and pepper, to taste, 1 egg

Method

• Heat the oil in a medium saucepan over medium-low heat. Add the onion, capsicum and garlic, and cook, stirring often, for 7-8 minutes or until soft.
• Add the paprika, tomato, tomato paste, olives and tuna and cook, stirring occasionally, for 3 minutes or until well combined and any liquid is absorbed.
• Add parsley and season to taste. Transfer to a heatproof bowl. Set aside for 1 hour to cool.
• Preheat oven to 180°C. Brush a baking tray with oil line with baking paper. Combine the egg yolk and water in a small bowl.
• Use a round 11.5cm round cutter to cut 12 discs from the pastry. Lightly brush the edges of the pastry discs with the egg yolk mixture.
• Place 1 heaped tablespoonful of the mixture on half of each pastry disc. Fold in half to enclose the filling. Press the edges with a fork to seal. Place on the prepared baking tray.
• Lightly brush the tops of the empanadas with egg yolk mixture. Use a skewer to prick each empanada several times. Bake for 20 minutes or until golden. Set aside to cool slightly. Serve.

Tuna Wrap


Ingredients

95g Sole Mare Tuna of your choice, drained, One boiled egg, quartered, Slices of cucumber, Slices of red onion, Handful of rocket, One piece of flat bread or wrap, One tablespoon of hummus, or other desired spread/dip

Method

• Spread dip onto flat bread
• Assemble ingredients inside then wrap and enjoy!

Chargrilled Asparagus, Tuna & Fennel Salad


Ingredients

185g Sole Mare Tuna of your choice, drained, 2 bunches of asparagus, Half fennel bulb, thinly sliced, ¼ cup pine nuts, 2 tablespoon capers, ¾ cup sour cream, 2 teaspoons lemon juice or to taste, 1 teaspoon English mustard or to taste, Salt and pepper, to taste, Fennel fronds, for garnish (or parsley if preferred)

Method

• Chargrill asparagus on a hot grill or barbeque
• Toast pine nuts in a dry pan over medium heat for two mins or until slightly browned, stirring constantly to ensure they don’t burn
• To make dressing, mix sour cream, mustard and lemon juice until thoroughly combined
• To serve, place asparagus on a platter, drizzle dressing over asparagus, and then top with tuna, fennel, capers and pine nuts
• Finish with fennel fronds, or parsley if desired

Tuna Tortilla


Ingredients

425g Sole Mare Tuna of your choice, drained, 6 eggs, whisked, 2 potatoes or 250g potatoes. peeled thinly sliced, One brown onion, thinly sliced, ½ cup artichokes in a jar, drained, ½ cup roasted capsicums in a jar, drained and chopped, 2 garlic cloves, thinly sliced, Salt and pepper, to taste

Method

• Cook potatoes, onions and garlic in a pan over medium heat until golden
• Line a cake tin with paper and play on a baking tray
• Place potatoes, onions and garlic in a bowl
• Add artichokes, capsicums and salt and pepper to taste
• Pour eggs over vegetables
• Shake the cake tin gently to ensure even coverage of eggs
• Bake in a 180 degree oven for 15 minutes or until eggs are set
• Serve with green salad and crusty bread

Mediterranean Stuffed Capsicums with Tuna


Ingredients

425g Sole Mare Tuna of your choice, drained, 4 small capsicums, halved lengthwise and deseeded, ½ cup cooked white rice, 1 small zucchini, diced, ½ eggplant, diced, 1 small onion, diced, 2 tablespoons dill, finely chopped, Olive oil for frying, Zest of half a lemon, finely grated, Pinch of chilli flakes (optional), Salt and pepper, to taste, For the topping:, 1 ½ tablespoons pine nuts, ¼ cup Parmigiano Reggiano cheese, Two slices of ciabatta bread, torn into small pieces,

Method

• Cook zucchini, onion and eggplant in a pan with a tablespoon of olive oil over medium heat, until soft
• Place rice, vegetable mix, dill, lemon zest, chilli flakes and tuna in a bowl and mix until combined
• Season to taste with salt and pepper
• Place capsicums in a roasting pan and fill with mixture
• Pour ¼ cup of water in the dish to create a steam bath
• Cover tray with foil and bake for 30-35 mins at 190 degrees
• Meanwhile, mix pine nuts, cheese and ciabatta together
• Remove foil from tray, sprinkle over bread mixture and bake for a further 10 minutes uncovered
• Serve with a green salad and drizzle with olive oil

Tuna & Risoni Pasta Salad


Ingredients

95g Sole Mare Tuna of your choice, drained, Half cup of cooked risoni pasta, 1 tablespoon parsley, finely chopped, ¼ cup cooked peas, Handful cut cooked green beans, halved, White wine vinegar and olive oil for dressing, Salt and pepper, to taste, Parmigiano Reggiano to serve, optional

Method

• Gently toss all ingredients together
• Dress with vinegar and olive oil
• Season to taste

Tuna, Lentil & Feta Salad


Ingredients

¼ cup canned lentils, drained and rinsed, 95g Sole Mare Tuna of your choice, drained, Five cherry tomatoes, halved, Handful of rocket leaves, 2 tablespoons of feta cheese, Balsamic vinegar & olive oil dressing, to taste, Salt and pepper, to taste

Method

• Gently toss all ingredients together
• Dress with vinegar and olive oil
• Season to taste

Pesto Tuna Cakes


Ingredients

500g Desiree potatoes, peeled and chopped, 425g Sole Mare Tuna of your choice, drained, 2 spring onions, finely sliced, 3 tablespoons of basil pesto, One egg, whisked, 1 cup fine polenta, Olive oil for frying, Salt and pepper, to taste

Method

• Boil or steam potatoes until they are soft and cooked
• Drain potatoes and allow them to dry and cool
• Place potatoes into a bowl, season to taste and mash
• Add tuna, pesto, onion and egg to the potato and mix until well combined
• Divide mixture into 12 portions and shape them into patties
• Roll in polenta to lightly coat
• If you have time, place them on tray into the fridge to chill
• Fry in batches with small amount of oil in a medium heat frypan until golden brown
• Serve with lemon wedges

Tuna, Ricotta & Lemon Bruschetta


Ingredients

95g Sole Mare Tuna of your choice, 3 teaspoons ricotta, Pinch of lemon zest, Salt and pepper, to taste, 2 slices of bread, toasted

Method

• Open tuna and drain oil or springwater (optional)
• Place ricotta and tuna on hot bread
• Sprinkle with lemon zest, basil and season to taste