Tuna Salad

Makes: 3 small portions 

Ingredients 

• 2 tablespoons natural yoghurt
• 1 tablespoon garlic aioli
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon lemon juice
• Salt, to taste
• 95g tuna in springwater, drained
• 2 hard boiled eggs, diced
• 2 tablespoon corn kernels,
• 1 small red onion, finely diced
• 1/2 celery stalk, finely diced 
• 2 tablespoons fresh parsley, shredded 

Method:

• Mix together the yoghurt, aioli, mustard, lemon juice and salt and mix well
• Drain and break up the tuna and add yoghurt mix
• Add in the remaining ingredients and mix until well combined
• Serve on a wrap, cruskit or in a lettuce cup.

Nutritional Value per portion (3):

• Calories: 149
• Total fats: 7.8g
• Total carbohydrates: 6.2g
• Protein: 13.2g

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Classic Tuna Mornay

Serves:6-8

Ingredients:

• 700g potatoes
• 1 tablespoon butter
• 1 tablespoon milk
• 1/2 teaspoon salt
• 1 stalk celery, finely diced
• 1 small onion, diced
• 4 garlic clove, finely diced 
• 2 teaspoon rice bran oil
• 1 tablespoon butter
• 1 tablespoon plain flour
• Up to 2 cups milk
• 1 x 400g creamed corn
• 425g can tuna in spring water, drained
• 3/4 cup breadcrumbs
• 1 1/2 cups grated cheese

Method:

• Peel and dice the potatoes to a similar sauce, simmer in lightly salted water until cooked through
• Drain the potatoes, add in the 1 tablespoon butter, 1 tablespoon milk and salt into the potatoes and then mash to your preferred consistency set aside to cool
• Preheat your oven to 180 degrees Celsius 
• Heat the oil in a heavy based frying pan over a medium heat and add in the onion, celery and garlic satueing until the onion softens
• Add in the last tablespoon of butter and melt
• Once melted add in the flour and stir evenly through the butter, onion, celery & garlic cooking the flour out for approximately 2-3 minutes
• Gradually add in the milk using a fork to regularly stir the sauce to prevent any lumps forming, continue to add milk until you get a thick white sauce a similar consistency to the mashed potato
• To the mash potato add the sauce, creamed corn and the drained and shredded tuna stirring until well combined
• Pour the mixture into a lasagne dish then evenly sprinkle the breadcrumbs and the cheese over the top
• Bake in the pre-heated oven for 15-20 minutes or until the cheese is golden.

Recipes Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• To add more filler into this dish you can add up to 2 cups of cooked rice
• The tuna can be replaced with left over roast chicken for a delicious chicken Mornay

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Beer Battered Fish

Serves: 4

Ingredients:

• 1 litre of vegetable or canola oil
• 4 fillets of fish of your choice, basa fillets used in the picture
• 1 1/2 cups SR flour
• 1 1/2 cups lager style beer
• 1 egg
• 1 tablespoon lemon juice
• Salt & pepper to taste

Method:

• Heat your oil in a large heavy based saucepan until very hot
• While the oil it heating, slice your fillets into smaller pieces to your desired size
• Place the remaining ingredients into a mixing bowl and whisk until well combined, it is ok if there are a few lumps and it isn’t silky smooth
• Dip one of the fish pieces into the batter ensure it is very well coating
• Gently lower the battered fish piece into the hot oil and cook for about 3-5 minutes until golden
• Remove the fish piece from the oil and place on a piece of kitchen paper to remove exces
• Delicious served with hommos, tzatzki, tartare or garlic aoili.

Recipe Notes:

• This recipe is best served fresh but can be stored covered in the fridge for a maximum of 2 days
• This recipe is not freezer friendly.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Tuna Pasta Bake

Serves: 6

Ingredients:

• 250g dry package pasta of your choice
• 1 tablespoon minced garlic
• 1 teaspoon chicken or vegetable stock powder
• 425g can tuna in springwater, drained and flaked
• 1 grated carrot
• 1 zucchini grated
• 1 small onion, finely diced
• 1 cup frozen corn kernels
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup breadcrumbs
• 2 cups grated cheese

Method:

• Boil a pot of salted water and once the pot comes to the boil add the pasta, once the pot returns to the boil
  reduce the heat and cool for no more than 10 minutes, drain well and set aside
• In a large mixing bowl mix together the cooked pasta, half of the cheese, the chicken stock, garlic, all vegetables and the drained and separated tuna and combine well
• Pour in the portion of Mumma’s Magic Sauce and mix through well.
• Place the mixture into a lasagne dish and sprinkle the breadcrumbs evenly over the top of the tuna mix, finally top with the other half of the grated cheese
• Bake for 15 minutes until the cheese is melted and golden.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• You can also add in as many grated vegetables as you would like into this recipe for additional nutrition
• Picture shows bowtie pasta

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

SC Salmon & Asian Greens

Serves: 4

Ingredients:

• 4 salmon fillets
• 6 heads of Asian greens of your choice
• 2 carrots, julienne
• 1 cup bean sprouts
• 1 onion, finely sliced
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice

Method:

• Place the vegetables in the base of the SC and mix well
• Place the salmon fillets on top of the vegetables skin side down and season to your liking with salt and pepper
• Mix the honey, soy and lemon juice in a small mixing bowl and mix well, pour over the salmon fillets evenly
• Cover and cook on LOW for 3 hours
• Serve by finishing with a drizzle of the sauce in the bottom of the slow cooker.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Tuna & Vegetable Mornay

Serves: 6

Ingredients:

• 425g can tuna in springwater, drained and flaked
• 400g can creamed corn
• 1 onion, finely diced
• 1 celery stalk, finely diced
• 1/2 leek, halved and finely diced
• 1 zucchini, finely diced
• 2 carrots, finely diced
• 1/4 cauliflower, steamed and mashed
• 75g butter
• 2 tablespoons plain flour
• 2 cups milk, approximately
• 1 tablespoon minced garlic
• 2/3 cup grated cheese
• 2/3 cup breadcrumbs

Method:

• Preheat the oven to 180 degrees Celsius
• Melt 50g butter into a heavy based saucepan and when almost melted whisk in the flour and continue to whisk. It will form dough like ball around the base of the whisk
• Continue to whisk the ball over the heat for about 2 minutes to cook out the flour.
• Gradually add in the milk and continue to whisking to ensure that as the milk thickens it does not develop any lumps.
• Continue to add milk until you get a creamy smooth white sauce, the consistency should be that of thick custard
• In a separate frying pan add the oil, garlic and all diced vegetables and cook over a high heat for 5 minutes.
• Empty the contents of the frying pan, can of creamed corned, can of tuna, mashed cauliflower and the grated cheese into the white sauce and mix until well combined. Add salt and pepper to taste
• Pour the mixture into an oven proof lasagne dish. Top the mixture with the breadcrumbs and then grate 25g of butter and spread evenly over the top of the breadcrumbs
• Cook in the oven for 15 minutes or until the top is golden.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Salt and Pepper Squid

Serves: 4

Ingredients:

• 2 large or 3 small squid tubes
• 1/2 cup plain flour
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 1 teaspoon Chinese five spice
• 1/4 teaspoon ground chilli powder

Method:

• Rinse the squid tubes in lightly salted water and then pat dry with some paper towel
• Cut the squid into the desired shape or rings from the tube
• Place all the remaining ingredients in a zip lock bag or a Tupperware container with a secure lid, seal and shake well to combine
• Place about 1/3 of the squid pieces into the bag/container, securely seal and shake very well to ensure all the pieces are well coated in the seasoning.
• Heat about 1cm of vegetable oil in a heavy based frying pan to very hot
• Remove the squid from the bag/container shaking off any excess flour and place into the hot oil making sure you don’t over crowd the pan leaving room between each piece of squid
• Cook for 1-2 minutes until golden and then turn over cooking for another 1-2 minutes then remove from the frying and place on some paper towel to absorb excess oil
• Repeat the coating and cooking process with the remaining squid pieces
• Serve with your choice of dipping sauce.

Recipe Notes:

• Stored covered in the fridge for the maximum of 2 days, however best served fresh
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Quickie Tuna Mornay

Serves: 1-2

Ingredients:

• 90g can tuna in springwater, drained
• 1/2 small onion, finely diced or grated
• 125g can creamed corn
• 1 small mushroom, finely diced or grated
• 1/4 cup grated cheese

Method:

• Mix all together until well combined
• Microwave for 1-2 minutes until bubbling (length of time will depend on your microwave strength)
• Let cool, as cheese will be very hot and then serve

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days however best served fresh
• This recipe is not suitable for the freezer

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Salmon Quinoa Cakes

Makes: 8

Ingredients:

• 400g can pink salmon, drained and flaked
• 400g sweet potato
• 1 cup cooked quinoa
• 1 small onion, finely dice
• 1/3 cup fresh coriander shredded
• 1 teaspoon freshly grated ginger
• Juice from 1/2 lime
• 1 egg

Ingredients:

• Place the sweet potato unpeeled into the microwave and cook on high for 5-8 minutes or until cooked through
• Remove from the microwave and allow to cool slightly, approximately 5 minutes
• Once cool enough to handle peel off the skin and use a fork to mash the sweet potato
• Add in all of the remaining ingredients into the mixing bowl and mix until well combined
• Get a piece of glad/plastic wrap about 15cm square and place 1/8 of the mixture in the middle of the wrap, grab all of the corners of the wrap and bring together to form the mixture into a patty shape, twist the glad wrap to seal and set aside, repeat this process 7 more times until you have 8 individually salmon quinoa cakes
• Place the salmon quinoa cakes in the fridge for a minimum of 1 hour
• When ready to cook heat 2 tablespoons rice bran oil in the base of a heavy based frying pan over a medium-high heat.
• Unwrapped and place half of the salmon cakes in, making sure there is plenty of room between them and cook for about 4-5 minutes until golden brown
• Gently flip the cake over and cook the other side for another 4-5 minutes
• Remove and loosely cover with alfoil while you repeat the cooking process with the remaining cakes.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Gluten Free Thai Fish Cakes

Makes: approximately 12

Ingredients:

• 600g white fish fillets, roughly chopped
• 1/2 cup frozen green beans
• 1 1/2 tablespoons red curry paste
• 2 1/2 tablespoon rice flour
• 1 teaspoon sugar (optional)
• 1 egg
• Juice of 1 lime
• 1 teaspoon minced garlic
• 1/2 teaspoon fresh grated ginger
• 1 teaspoon fish sauce

Method:

• Place the roughly chopped fish fillets and the frozen beans into a food processor and pulse a couple times to break the two ingredients down
• Place all other ingredients into the food processor and blend for 30 seconds until well combined and the mixtures is starting to come together
• Heat a heavy based frying pan with a small amount of rice bran or sesame oil and place dollops of the mixture (about 2 tablespoons in size) and cook on 1 side for about 4 minutes until golden brown
• Flip the fish cake and cook the other side for another 4 minutes until golden and until the fish cakes are cooked through.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.