2 Surprisingly light (yet flavour-packed) tuna meals
Canned tuna is about to get a glow-up. These two recipes are fresh, satisfying and perfect for easy lunches or fuss-free dinners.
Roast veg and tuna-stuffed pita pockets
- 35 minutes
- Serves 4
Ingredients
For the roast veg
- 1 red pepper and 1 yellow pepper, deseeded and sliced
- 1 onion, quartered
- 1 brinjal, sliced
- 1 Tbsp olive oil
- 2 tsp chopped rosemary
- Salt and milled pepper
For the tuna mayo
- 2 cans tuna, drained
- 3 Tbsp plain yoghurt
- 1 Tbsp mayonnaise
- 1 tsp lemon juice
- ¼ tsp ground coriander
To serve
- 4 wholewheat pita breads
- 1 cup fresh rocket
- ½ disc feta, crumbled
- 1 tsp lemon juice
- ¼ tsp ground coriander
KT
Kate Turner
‧ Recipes & styling:
‧ Recipes & styling:
AE
Andreas Eiselen / HMimages.co.za
‧ Photography:
‧ Photography:
Method
- Preheat oven to 200°C.
- For the roast vegetables, toss them with olive oil and rosemary. Season.
- Roast for 30 minutes or until soft.
- For the tuna mayo,mix all the ingredients together in a bowl and season with pepper to taste.
- To serve, heat pita breads according to package instructions. Fill halfway with roast vegetables, spoon in some tuna mayo and top with rocket and crumbled feta.
Sweet potato rösti with yoghurt and creamy tuna
- 35 minutes
- Serves 6
Ingredients
For the rösti
- 1 tbsp oil
- 4 spring onions, sliced
- 2 cloves garlic, chopped
- 600g sweet potato, peeled and grated
- 2 eggs, beaten
- ½ cup flour
- ½ tsp cumin
- Salt and milled pepper
For the topping
- ½ cup plain yoghurt
- 3 Tbsp mayonnaise
- 1 Tbsp lemon juice
- 1 tsp fresh dill, chopped
- Pinch cayenne pepper
- 2 cans tuna, drained
- ¼ cup micro herbs
KT
Kate Turner
‧ Recipes & styling:
‧ Recipes & styling:
AE
Sean Dollery/ HMimages.co.za
‧ Photography:
‧ Photography:
Method
- Preheat oven to 200°C. Line an oventray with baking paper.
- Fry spring onion in oil until soft, about 3 minutes, then add garlic and fry foraminute.
- Place the grated sweet potato in thecentreof a clean dishcloth and squeeze out some of the moisture. Combine potato with beaten egg, flour, cumin and fried onion mixture. Season.
- Dollop spoonfuls of the sweetpotato mixture onto theoven tray and shape into circles.
- Bake for 25–30 minutes or until crispy, flipping halfway through.Allow to cool a bit.
- Combine yoghurt, mayo, lemon juice,dilland cayenne pepper.
- To serve, add a dollop ofyoghurt mixture to each rösti and top with tuna and micro herbs.
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