recipes_Australia_Issue_129_April_2017

APRIL 2017 recipes+ 79

here to help fast 4

$3.40

A SERVE

$3.15

A SERVE

4

Tuna & Sweet

Corn Patties

READY IN 30 MINUTES

750g can tiny tatters, drained, quartered

+ 425g can tuna in oil, drained, flaked

+ 125g can sweet corn kernels, drained

+ ½ cup chopped flat-leaf parsley

+ 2 green onions, thinly sliced

+ 1 tablespoon horseradish cream

+ 2 tablespoons capers, drained, rinsed,

chopped + ½ cup plain flour + 2 eggs,

lightly whisked + 2 cups packaged

dried breadcrumbs + Vegetable oil,

to shallow-fry + Mixed salad, to serve

Place potato in a bowl; mash until

smooth. Stir in tuna, corn, parsley, onion,

horseradish and capers. Using damp hands,

shape into 12 patties. Place on an oven tray

lined with baking paper; chill for 10 minutes.

Coat patties in flour; shake off any excess.

Dip in egg, then breadcrumbs to coat.

Heat oil in a heavy-based frying pan

over moderate heat. Shallow- fry patties,

in 2 batches, for 2 minutes each side or

until golden. Drain on paper towel. Serve

with salad. Serves 4

3

Cheesy Tuna

Quesadillas

READY IN 20 MINUTES

425g can tuna in springwater, drained,

flaked + 400g can kidney beans, rinsed

+ ½ cup tomato salsa + 4 flour tortillas

+ 1 cup grated tasty cheese + ⅓ cup

extra-light sour cream + 1 avocado,

finely chopped + Coriander sprigs

and lime wedges, to serve

Combine tuna, beans and tomato salsa

in a bowl. Spoon tuna mixture over half

of each tortilla. Sprinkle with cheese.

Fold to enclose filling. Heat a large

non-stick frying pan over moderately

high heat. Cook tortillas, in 2 batches,

for 2 minutes each side or until golden

brown and heated. Cut into wedges.

Top with sour cream, avocado and

coriander sprigs. Serve with lime wedges.

Serves 4

2

Tuna & Risoni

Salad

READY IN 20 MINUTES

350g risoni pasta + 2 cloves garlic, thinly

sliced + 2 anchovy fillets, chopped

+ 200g mixed tomatoes, quartered

+ 185g can tuna in oil, undrained, flaked

+ 2 tablespoons chopped chives + ½ cup

pitted kalamata olives, sliced + ⅓ cup

flat-leaf parsley leaves + 1 lemon, zest

finely grated, juiced

Cook pasta in a large saucepan of boiling

salted water for 10 minutes or until tender.

Drain; refresh under cold water. Transfer to

a large bowl. Add the garlic, anchovies,

tomatoes, tuna, chives, olives, parsley, zest,

and juice; toss to combine. Serves 4

$3.25

A SERVE

HEALTH BITE

Reduce risoni to

250g. Omit olives

and anchovies.

Use a 425g can

of tuna in

PHOTOGRAPHY springwater

DAVID HAHN, SCOTT HAWKINS & RODNEY MACUJA
BUDGET TIP
You can use lemon
wedges instead of
lime wedges