Vegetable Tuna egg rolls

 The other day I made 10 of SouthWestern Egg Rolls and I had 10 more of the eggroll wrappers.

I wanted egg rolls but I did not want the South Western because I just made them.
So I made egg rolls filled with vegetables and canned tuna with some Chinese flavors. Those turned out to be fantastic. They grew wings and few away pretty fast

Vegetable Tuna egg rolls 

Vegetable tuna egg rolls

Ingredients:

1. 10 egg roll wrappers
2. 3 cups thinly sliced cabbage
3. 1 medium small carrot shredded
4. 1/2 can drained black beans (optional)
5. 1 can tuna in water drained
6. 1/2 tablespoon each of sesame oil, soya sauce, rice wine vinegar, worstshire sauce, sesame seeds (if possible, toasted)
7. 1/4 teaspoon salt or adjust to taste
8. 1/2 teaspoon each of black pepper, red chilli flakes
9. 2 green onions chopped
10. oil for shallow frying or bake for 20-25 minutes at 375 degrees in the oven

in a wide pan heat the sesame oil and fry the cabbage and carrots for 7 minutes on medium flame. Add the rest of the ingredients except the green onions. Mix everything well and continue to cook for 2 more minutes. Add the sesame seeds and green onions mix and let it cool.

Divide the mixture into 10 parts and make the egg rolls.

Fry or oven bake them and enjoy with your favorite dipping sauce

Mediterranean fish cakes

Fish cake are always a fav at my house. I have made fish cakes with many different ingredients but this one takes the cake...pun intended. These fish cakes have good amount of protein in them and I served it with a Tahini yogurt sauce and to make it a meal, I searched it on top of a salad and with toasted pita bread.

Original Fish Cakes

Mediterranean fish cakes (Fish cakes with canned tuna and chickpeas)

Mediterranean Fish Cakes

Ingredients:

1. 2 cans of Tuna in water, drained
2. 1 can chickpeas, drained, washed and drained
3. 1 egg
4. 1/2 cup finely chopped onions
5. 1-2 cloves to garlic chopped fine
6. 1 tablespoon fresh squeezed lemon juice
7. 1 teaspoon each of salt, pepper, ground cumin
8. handful of mint, cilantro parsley chopped
9. oil for shallow frying

Grind the chick peas...not to a fine paste. Leave it a bit more rustic.

Mix all the ingredients together until well blended.

Divide into 12 parts and make it into cakes about 3 inches wide. Make sure you press the cakes a bit so they stay together. Leave it in the fridge for 15-20 minutes.

Heat a griddle and add a tablespoon of oil and swirl it around. Fry the cakes 3 minutes on each side and enjoy

Tahini Yogurt sauce

1. 1 tablespoon tahini or white sesame ground to a powder
2. 3/4 cup plain yogurt
3. 1/3 teaspoon each of salt, pepper
4. 1 tablespoon fresh squeezed lemon juice
5. a few mint leaves or dill chopped
6. 1 garlic clove chopped

Mix all the ingredients together and enjoy with the fish cake

Spicy Tuna Rice

 Another rice dish. Looks like there are as many rice dishes as there are vegetables and protein in this world. So here you go...one more.

Spicy Tuna Rice (Tuna Stir fried rice with Indian spices)

Spicy Tuna Rice

Ingredients:

1. 1 can Tuna in water, drained
2. 1 cup basmati rice cooked according to package directions
3. 2 dried red chillies
4. 1/2 medium small onion sliced
5. Few curry leaves
6. 1 teaspoon finely chopped ginger
7. 1/ teaspoon each of cumin, mustard seeds, split black gram (optional)
8. 1 teaspoon each of salt, Andhra fish curry powder
9. 1 medium small bell pepper cut into 1 inch cubes (optional)
10. 1 tablespoon oil

In a pan heat the oil and add the mustard and cover and let fry until they splutter. Add cumin, black grams, broken red chillies and curry leaves and fry for a 30 seconds. Add onions and fry for 5 minutes. Add bell pepper if using and ginger and stir well. Add drained tuna and fry for 2 minutes. Add rice and all the spices and salt and stir to combine. Cover and cook for 2 minutes on medium low heat. Garnish with cilantro and serve with a lemon wedge

Dill Tuna Melt

 This is the most easiest lunch you will make for those few days you are "Working from home " (Roll eyes)
I am stuck at home...working from home ... 

Dill Tuna Melt

Dill Tuna Melt

Ingredients:

1. 1 pouch deli style tuna salad
2. 2 slices sourdough bread
3. 2 slices 1/4 inch thick mozzarella cheese
4. 2 tablespoons fresh dill chopped
5. spicy mustard or Horseradish sauce
   
   Toast the bread on one side if you want. Spread the tuna on the bread, sprinkle with dill and add the mozzarella slices. Add the spicy mustard or horseraddish sauce. Add the top of the bread. Either toast on a griddle for 3-4 minutes on each side or in a panini maker for 3-4 minutes until golden brown and crisp. Enjoy with a side of chips
   
   Even though I served it with chips, the sandwich was delicious as is. I ended up not eating the chips

Eggless buns

I have been making these Tuna Buns for quite some time now and they are amazing. One weekend having no eggs on hand I had to look for recipe which would make buns without eggs and this recipe is great. And it makes such soft buns. So, if you have/eat eggs make the recipe with eggs otherwise go for eggless. They both are great

Eggless Buns

Eggless buns

Ingredients:

1 package dry yeast
1/2 cup warm water
1/2 cup each of milk,
1/4 cup oil and sugar
3 cups all purpose flour
1/2 cup wheat flour

Tuna Filling Ingredients:

2 can tuna drained
1/4 cup each of sweet relish, mayonnaise
1/4 teaspoon each of salt and pepper
Mix all the ingredients for the tuna filling and set aside until ready to use

Add the yeast to the warm water and 2 teaspoon sugar and set aside for 10 minutes.
Heat the milk to warm and add sugar oil and salt and mix till sugar dissolves. Add 1 cup all purpose flour and mix well with a wooden spoon. Add the yeast mixture and the remaining flour and the wheat flour and mix well with your hands. Knead the dough for 5 minutes. Oil and bowl and leave the kneaded dough in it covered with a kitchen towel in a warm place for about and 2 hours or until the dough more than doubles.

Once it doubles punch the dough down and knead for 2-3 minutes. Divide it into 12 equal parts. Flatten them into about 5 inch discs, add a heaped teaspoon of tuna filling and reshape them into balls. (My tuna filling was enough for 8 buns) (The rest I filled it up with a teaspoon each of strawberry jam in 2 and peach jam in 2). Leave the buns aside for 20 minutes

Pre heat the oven to 350 degrees. Bake the buns for 20-25 minutes. After 20 minutes brush the buns with oil and sprinkle with dried oregano and bake for 2-3 more minutes until golden brown. Let it cool for atleast 5 minutes before serving

Cream of broccoli with tuna

It's the season of soups, cause its been super cold here this year. And I guess it's been cold everyone cause I have been calling people in different parts of the world and everywhere it's the same thing...it's too cold here this time with only Australia being an exception where it's been recording breaking hot this week.

Anyway, it is the season of soup and when I asked my hubby dear if he wanted to eat thick creamy soup or the light brothy (it's not a real word :d. ) soups. He said he wanted creamy soup. So here it is. Cream of broccoli with Tuna and it was super great for a cold evening


Cream of broccoli with Tuna 

Cream of Broccoli with Tuna

Ingredients

1. 1 big head of broccoli or 2 medium
2. 1 medium large carrot peeled and chopped
3. 3 large garlic pods peeled and chopped
4. 1 medium small red onion chopped
5. 1 teaspoon lemon pepper salt
6. 1/2 teaspoon Italian seasoning
7. 1 5 oz can of tuna in water drained
8. 1 tablespoon olive oil
9. 2 cups chicken broth
10. 1 cup 2% milk
11. 1 heaped teaspoon all purpose flour (optional)

In a stock pot heat the oil and fry the onions till they become tender. Add garlic and cook for a minutes. Add chopped broccoli and half of the broccoli stalk and carrot and fry for a few minutes. Add chicken stock and 2 cups water and bring to a boil. Lower heat and simmer for 15 minutes. Cut the heat and let it cool a bit

Grind it to a paste with an immersion blender it regular blender. Return it to the pot and add milk , tuna and the rest of the ingredients. In about 1 tbsp water mix the flour if using and add it to the soup. Stir to combine and simmer for 10-12 minutes. Serve hot with crusty bread