Sahel Seide Konarak Production Group


Light, Fanciful, Quick & Delicious Salads and Recipes with Tuna !

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Cereal Salad with Tuna and Vegetables

22/04/2011

Ingredients for four people:
200g of barley – 200g pearl barley – 2 x 160g packages of Tohfe Tuna in Olive Oil – 2 courgettes – 2 carrots – 1 yellow pepper – 1 tomato – a few leaves of basil – 30g of oil – salt
Prep:
1. Bring a large pan of salted water to boiling point and put the cereals in. Cover the pan and leave for around 15 minutes, then drain and put the cereals into a dish.
2. Dice the courgettes, carrots and the pepper and quickly fry them in a pan with oil and a pinch of salt. Cube the tomatoes too and finely chop the basil.
3. Put the vegetables into the dish with the cereals, add the lightly-drained tuna, stir gently and then serve.

  • Slowing Dow

    Cereal Salad with Tuna and Vegetables

    Ingredients for four people:
    200g of barley – 200g pearl barley – 2 x 160g packages of Tohfe Tuna in Olive Oil – 2 courgettes – 2 carrots – 1 yellow pepper – 1 tomato – a few leaves of basil – 30g of oil – salt
    Prep:
    1. Bring a large pan of salted water to boiling point and put the cereals in. Cover the pan and leave for around 15 minutes, then drain and put the cereals into a dish.
    2. Dice the courgettes, carrots and the pepper and quickly fry them in a pan with oil and a pinch of salt. Cube the tomatoes too and finely chop the basil.
    3. Put the vegetables into the dish with the cereals, add the lightly-drained tuna, stir gently and then serve.

  • Organized Food Fight

    Potato salad with tuna and balsamic vinegar

    Ingredients for four people:
    3 potatoes – 1 small cauliflower– 2 160g packets of Tohfe Tuna in Olive Oil – 1 litre of vegetable stock– a few drops of balsamic vinegar – olive oil Fully fledged vegetable flavour for your meal.
    Pair it with a plate of pasta and light tomato sauce and a piece of fruit to round of a light and wholesome meal
    Prep:
    1. Peel and slice the potatoes, branch the cauliflower, boil the stock and cook the vegetables in it for 20 minutes. Drain the vegetables, then run them under cold water and drain them once again.
    2. Dress the vegetables with some olive oil, add the well-drained pieces of tuna, season with some drops of balsamic vinegar and serve straight away.

  • Endangered Species

    Tohfe Tuna with tomatoes

    Ingredients for four people:
    2 packages of Tohfe Tuna and Corn – 6 ripe tomatoes – 1 fresh spring onion – a few basil leaves – a pinch of oregano
    Prep:
    1. Cut the tomatoes into slices, arrange them on 4 plates in a slightly-overlapping manner and lightly season with the oregano.
    2. Fork the Insalatissime Tuna and Corn over the tomatoes, mixing the ingredients well and breaking up the tuna.
    3. Clean the spring onion, finely slicing its centre, and place the pieces on the salad. Round of with a few big basil leaves on each serving.

  • Evolution

    Barley salad with tuna and grilled vegetables

    Ingredients for four people:
    200g pearl barley – 1 x 160g pack of Tohfe Tuna in Brine – 1 red pepper – 1 aubergine – 2 courgettes – 50g of extra virgin olive oil – rosemary – salt – pepper
    Prep:
    1. Boil the barley in salted water for 20 minutes, strain it, rinse it under cold water and drain well.
    2. Cut the courgettes and aubergine into thick slices and the pepper into strips, then cook all the vegetables on a hot griddle.
    3. Chop the rosemary, dice the grilled vegetables and mix everything together. Season with salt and pepper and a good splash of oil and add the barley. Drain the tuna, cut it into chunks and add to the mix.

  • Puzzled Putter

    Mexican salad with avocado

    Ingredients for four people:
    4 packs of Tohfe Tuna – 300g long grain rice – 1 small Red onion – 2 teaspoons sesame seeds – 1 packet of saffron – 40g of olive oil – salt
    Prep:
    1. Wash and dice the tomatoes, grate the lime skin and squeeze out the juice.
    2. Peel and take the core out of the avocado, cut the flesh into slices and season with the lime juice.
    3. Mix the Insalatissime Messicana with the tomatoes and the avocado, divide onto plates with the watercress and dust with the lime-skin gratings.

  • Secret Habit

    Tuna and ricotta meatballs with peppers

    Ingredients for four people:
    2 x 160g packs of Tohfe Tuna in Olive Oil - 150g of fresh ricotta cheese - 2 tablespoons of grated Parmesan cheese - a sprig of parsley - 1 egg - breadcrumbs - olive oil - 2 bell peppers (yellow and red) – a few black olives - 1 clove of garlic - salt - pepper
    Prep:
    1. Cook the whole peppers in a hot oven at 240°C for 30 minutes turning them often so the skin browns well, take out the stalk and the seeds, peel, cut into strips and season with a little chopped parsley, garlic slices, a little oil and salt and add the olives.
    2. While the peppers are cooking, drain the tuna, put it in a bowl with the ricotta, Parmesan, egg, plenty of chopped parsley, some breadcrumbs, and salt and pepper to taste, and mix thoroughly.
    3. Shape the mix into slightly flat balls, dip each of them in bread crumbs and then fry in hot oil on both sides. Serve with the peppers.






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