Tuna Poké Bowl

Serves 2

You will need:

  • 200g Tuna
  • 1 cup sticky white rice, cooked
  • 1 cup raw red cabbage, finely shredded
  • ¼ cucumber, thinly sliced
  • 1 avocado, peeled and thinly sliced
  • ¼ pineapple, cubed
  • 4 spring onions, finely sliced
  • Half a cup of edamame beans, steamed and shelled
  • Soy sauce
  • 10ml toasted sesame seeds
  • Sriracha sauce and Japanese mayonnaise (optional)

Divide the rice and shredded cabbage between two bowls and top with the tuna, cucumber, avocado, pineapple and edamame beans. Scatter over the spring onions and sesame seeds. Serve the poke bowls with soy sauce to pour over and sriracha and mayonnaise if desired.

Tomato Tuna Pasta with Olives & Capers

Serves two

You will need:

  • 1 tin of chopped tomatoes
  • 2 garlic cloves, crushed
  • 300g tuna
  • 8-10 black olives, pitted
  • 8-10 capers or caper berries
  • Fresh flatleaf parsley, finely chopped
  • 350g spaghetti, cooked
  • Olive oil
  • Salt and pepper
  • Parmesan, grated (optional)

In a saucepan, gently fry the garlic in a little olive oil until soft. Add the chopped tomatoes, olives, capers and tuna and season to taste. Stir to combine and swirl the cooked spaghetti through the sauce to coat. Dish the pasta into two bowls and serve scattered with fresh parsley and Parmesan if desired.

Loaded Tuna Mayo Sandwich

Serves 2

You will need:

  • 300g tuna
  • 50ml mayonnaise
  • ¼ red onion, finely grated and drained
  • ¼ cucumber, finely grated and drained
  • 2 spring onions, finely chopped
  • ½ cup red and green cabbage, shredded
  • Salt
  • 10ml dried chilli flakes
  • 4 slices of sourdough or rye bread, toasted

Combine the first 5 ingredients and season with salt to taste, adding a little more mayonnaise if necessary. Divide the shredded cabbage across the toast and pile over the tuna mayo. Scatter the dried chilli flakes over the top and serve.

Tuna Fishcakes

Serves 4

You will need:

  • 4 medium-sized potatoes, peeled, cooked, mashed and refrigerated overnight
  • 400g tuna
  • 1 egg (optional)
  • ½ brown onion, finely grated and drained
  • 4 sprigs of fresh dill, finely
  • Salt and pepper
  • Breadcrumbs
  • Coconut oil, for frying

Combine the cold mashed potato with the tuna, egg, onion and dill and season to taste. Using your hands, form the mixture into patties and roll in the breadcrumbs. Shallow-fry the fishcakes on both sides until golden brown and serve with mayonnaise or tartare sauce and lemon wedges.

Salad Niçoise

Serves 2-4

You will need:

  • 150g green beans, trimmed and steamed, at room temperature
  • 8-10 new potatoes, steamed and halved, at room temperature
  • 200-400g tuna
  • 50g cherry tomatoes
  • 10-15 black olives
  • 2 heads of baby gem lettuce
  • Fresh flatleaf parsley, finely chopped
  • 2-4 hardboiled eggs, halved
  • Lemon wedges
  • Mayonnaise

On a large platter, arrange the green beans, potatoes, tuna, tomatoes, olives, lettuce and eggs. Scatter over the parsley and serve the salad with lemon wedges and mayonnaise.

Cheesy Tuna Melt Quesadilla

Serves 2

You will need:

  • 4 flour tortilla wraps
  • 1 cup grated mozzarella cheese
  • 150g tuna
  • 2 spring onions, finely sliced
  • 50g pineapple, cubed
  • ½ red onion, finely sliced
  • 4 sprigs of fresh coriander, finely chopped
  • 5ml dried chilli flakes
  • Juice and zest of 1 lime
  • Sliced avocado, to serve

Heat a frying pan. Divide the grated mozzarella, tuna and spring onions over two wraps. Sandwich them closed with the remaining wraps and fry the quesadillas in the hot pan, using a tin to weigh them down. Combine the pineapple, red onion, coriander, chilli flakes and lime zest and juice to make a salsa. Serve the quesadillas with sliced avocado, the pineapple salsa and extra coriander.