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Woolworths tuna dish

woolworths Tuna dish

Quinoa and tuna salad  

Recipe by Tumi Mogoai
Quinoa and tuna salad
1 pack quinoa
1 ½ cup water
1 tin tuna
2 tbsp diced tomato
2 tbsp diced cucumber
1 tsp chopped dill
1 tbsp toasted pumpkin seeds
3 tbsp sugar
Salt and pepper to taste

Left over tuna brine
1 egg yolk
1 tbsp red wine vinegar
¼ cup olive oil

In a sauce pan, add your water and quinoa and bring to a boil then simmer until all the water is absorbed. Remover from the heat and fluff using a fork. Set aside then refrigerate. In a pan, add 1 tbsp water then the sugar and melt. DO NOT STIR AND DO NOT LEAVE THE SUGAR UNATTENDED. Once the sugar has turned amber in colour, add the pumpkin seeds and immediately remove from the heat while stirring to cover the pumpkin seeds. Immediately transfer everything onto greaseproof paper and set aside to cool and harden. Try and make sure the mixture is as flat as possible to make it easy to break apart.

To assemble, start by mixing the dill into quinoa and season. Plate your quinoa at the bottom then top with tomato, cucumber and tuna. Break small pieces of the pumpkin brittle onto the salad then drizzle your dressing to complete. Garnish with fresh dill.
Tuna Lasagne

2 tins Woolworths tuna
6 large zucchini sliced into thick ribbons
1 cup cheddar cheese (grated)

2 tablespoons butter
2 tablespoons flour
1 ¼  cups milk, warm
Salt and pepper to taste

1 ½  tbsp finely chopped onion
1 large clove garlic
1 tbsp finely chopped carrot
1 tin diced Woolworths (plain)
1 tsp sugar
½ tsp thyme
Salt and pepper to taste
For the béchamel sauce
Place a sauce pan on medium heat and melt your butter. Once fully melted, add your flour and stir to ensure that every speck of flour absorbs the butter. Cook the flour to get rid of the flour taste. Add the milk a little bit at a time while whisking to make sure all the lumps are dissolved and broken down. The sauce should not be to runny to assist in keeping the lasagne together once cooked. Add salt and pepper to taste. Set aside. 
For the tomato sauce
Saute your onions on medium heat for about 6-8 minutes or until soft. Add the garlic and carrots and cook until soft before adding the herbs. Add your tinned tomatoes and cook down for 12 minutes. Season with the salt, pepper and the sugar to make sure the sauce is balanced in flavour.

Before layering your lasagne, brush your zucchini with oil and season with salt and pepper. Griddle your zucchini to par-cook them and get the grill marks.
To layer, start by placing the zucchini as the bottom layer, then spread on some béchamel sauce. Follow with the tomato sauce then the tuna. Repeat these layers until you get to the top of the baking dish or until you run out of ingredients. You can add the cheese inside the lasagne or only add a little bit on top.
You can freeze the lasagne for up to a month or bake immediately.
Bake in the oven at 190 degrees for 10 minutes or until the cheese melted and golden brown and serve hot.

Tuna stack
Zuki Velebayi
Half an Avo, chopped
1/2 cup Creamed sweet corn
1 small tomato, chopped
2 eggs, boiled (from Woolies Egg, Ham and Cheese Lunchbox) 
1 tinned tuna
1 tsp garlic
salt and pepper
pinch of paprika
1 cup mayo
Mix the tuna with a bit of mayo, season to taste and add chopped fresh herbs and set aside. Chop the boiled eggs and mix it with some more mayo and season to taste. To assemble the stack, using a round ring of about 5cm in circumference, Add the chopped avo to the bottom, then top with the creamed sweet corn on top of the avo. Next add a layer of chopped tomato then top the chopped tomato with the boiled egg layer. Finally top of the egg layer with the tinned tuna mixture. Remove the ring and serve the stack with fresh salad. 

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