Spiced tuna and Tomato Pasta

Tuna pasta dishes are wonderful. They are effortless to make, require very little preparation, and rich in protein. Also all of the ingredients (apart from the fresh tomatoes) were kitchen cupboard essentials  – in my kitchen at least (!) I came up with this particular recipe on Saturday after losing track of time painting and realising that as it was 9.55pm, there was no way I could get to a shop to buy some dinner  before the closing time of 10pm. The problems of being an artist and getting lost in art!

Anyway, with an empty fridge, a broken oven, and a hungry stomach, I needed to come up with something quickly. So, to the cupboard I went! Canned tuna and tomatoes are perfect in situations like that. The recipe for the pasta dish is below. If you have fresh carrots you could add them too for some additional goodness. Also, if unlike me, you’re not waiting for an oven to be fixed, you could bake in the oven for 20mins rather than on the hob. You could even top with a little cheese for additional tastiness.

This recipe makes a generous portion for 1 but could also be split into two smaller meals for lunch etc. The tuna contains about 27g protein so this is a great post-work out dish especially after a muscle focussed session.

Ingredients

Pasta 

1 portion dried Fusilli pasta (wholewheat is healthiest but I used white as it cooks slightly quicker)

Sauce

1 small can tuna chunks
1/2 can sweet corn
1 tsp maple syrup
1/2 tin good quality tomatoes
Handful cherry tomatoes
1/2 tsp thyme
1 tsp paprika
1/2 tsp hot paprika
1/2 tsp cayenne pepper
1 tsp oregano
Pinch ground turmeric
Ground black pepper

Method:

For the pasta:

  • Cook pasta according to packaging instructions.
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For the sauce:

  • Add everything except the tuna, sweetcorn and black pepper
  • Cook for 10 mins
  • Drain tuna and stir in
  • Leave to summer for 20minutes on a low heat
  • Add in sweetcorn
  • Leave for another few minutes
  • Taste and season with black pepper if desired
  • Toss in the drained pasta and stir
  • Serve

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Finished pasta

Optional: Top with fresh parsley to serve

Baked salmon with lemon and dill

Baked salmon with lemon and dill served with roasted vegetables

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This is a great weekday evening meal after a busy day at work. It is quick to prepare, quick to cook and requires minimal washing up at the end (always a plus point in my book!)

Ingredients:

For the salmon:

  • Juice from a quarter of a lemon
  • 1/2 tsp paprika
  • 1/2 tsp dill (or enough to lightly dust the top of the salmon)
  • Black pepper
  • Balsamic glaze
  • 1 salmon fillet

For the vegetables:

  • 4 or 5 medium sized mushrooms or a handful of button mushrooms
  • 1 large plum tomato cut into wedges
  • 1/2 a red pepper sliced
  • Olive oil

To serve:

  • New potatoes
  • Salad leaves

Method:

1.Pre-heat a fan oven to 180 degrees.

2.  Place salmon fillet on a medium sized piece of foil.

3. Drizzle the lemon juice over the top then sprinkle the dill, some of the paprika, and black pepper over the top.

4. Add the vegetables to either side of the salmon fillet and drizzle some oil over the top (around 1-1 1/2 tsp).

5. Sprinkle on the remaining paprika and some black pepper. Add some balsamic glaze too.

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6. Wrap the foil around the salmon to make a parcel and place in the oven to cook for approx. 18mins.

7. While the salmon and vegetables are cooking cook the potatoes.

8. Serve with salad leaves or uncooked baby spinach.


Hope you enjoy this recipe. Feel free to tweet me @hldcblog or check out my Instagram (@HCRinstacam) which is updated daily with tastbud-tempting food pics prepared by myself!

Have a great day,

Helen x