TUNARECIPES

CATCHCHEF SIMON’SRECIPE

VIDEOS

2

www.youtube.com/user/johnwestuk

Contents

3

4 INFUSIONS TUNA GREEK STYLE SALAD

5 TUNA SQUARE PIZZA MARINARA

6 SPICY TOMATO & TUNA LINGUINE

7 TUNA, LEEK & BACON DAUPHINOISE

8 TUNA FISHCAKES

9 POTATO ROSTI WITH TUNA & GOAT’S CHEESE

10 TUNA, ROSEMARY & AUBERGINE BAKE

11 ASIAN INSPIRED SWEET POTATO WITH CHILLI &GARLIC INFUSIONS TUNA

12 TUNA, RED PEPPER & OLIVE TART

13 TUNA WITH RADISH & SOY & HONEY DRESSING

14 CHILLI & GARLIC INFUSIONS TUNA STIR-FRY

15 MOROCCAN SPICED COUSCOUS WITH TUNA

16 TUNA, SPINACH & SUN BLUSHED TOMATO LINGUINE

17 TUNA & MIXED BEAN TORTILLAS

PREPARATION METHOD:

Preheat your oven to 200°C / Gas Mark 6.

Rub a little of the olive oil over the pepper, pop onto an oven tray and roast until charred. Place into a freezer bag and leave until cooled.

Once cooled tip the pepper into a bowl, peel off the skin, chop into strips then pour the juices into a measuring jug through a sieve and make up to 100ml with boiling water.

Add the couscous and lemon zest, place into the microwave for one minute, cover and leave until required.

In a large mixing bowl add the peeled chopped cucumber, sliced red onion, chopped tomatoes, roasted pepper strips and black olives. Drizzle with olive oil, then squeeze in the lemon juice, season with a little salt and milled pepper and mix well.

Break the cooled couscous up with a fork, before adding the chopped parsley and feta cheese, mix the couscous into the chopped salad then mix in the Infusions Tuna before transferring to a serving bowl.

INFUSIONS TUNA GREEK STYLE SALAD

2

TIME:25 minutes

SERVES: 1 130g can Infusions Tuna - Basil

½ cucumber, peeled

1 small red onion, fi nely sliced

2 medium tomatoes, cut into chunks

1 red pepper

50g black olives

50g couscous

100ml boiling water

50g feta cheese, crumbled

Zest and juice of 1 lemon

1 tbs chopped parsley

1 tbs extra virgin olive oil

Fresh basil for garnish

INGREDIENTS

4

4

TIME:20 minutes

SERVES:

PREPARATION METHOD:

Tuna Pizza Dough Recipe (if making own base usinga bread machine) – Allow an extra hour of preparation time if making your own base.

Mix the dough in your bread machine according to the instructions. Roll and pat the dough into a square or rectangle approx 25 x 30cm. Make sure it will fi t on a tray and in your oven! Lift the dough onto a lightly oiled baking tray, cover with a piece of oiled cling fi lm and allow to prove in a warm place for about 15 minutes.

Meanwhile, make the sauce. Heat the oil in a pan and add the sliced garlic, fry very gently for 1 minute then add the tomatoes or passata. Heat for about 5 minutes then remove the pieces of garlic and discard. If you use chopped tomatoes then you must mush these up.Then turn off the heat and add the torn basil.

When the dough is ready, spread the sauce over the base then arrange the mozzarella slices on top. Add the onion and the tuna.

Bake in the oven at 200°C / 180°C fan oven for approx 12 to 15 minutes. Serve with a mixed salad.

TUNA SQUARE PIZZA MARINARA

1 160g can John West Tuna Chunks In Olive Oil, drained

1 large ready-made pizza base OR to make pizza dough you will need;

1/2 tsp of fast-action yeast

300g of strong white bread fl our

1 tbs of olive oil

1 tsp of salt

170ml of water

1 tbs olive oil

1 clove of garlic, roughly sliced into 4 pieces

1 tin of chopped tomatoes or half jar passata

4 basil leaves, torn

1 medium/large ball of fresh mozzarella, water drained away, sliced thinly

1/2 a small red onion, fi nely sliced

INGREDIENTS

5

PREPARATION METHOD:

To prepare our Tuna Linguine Recipe heat the olive oil and add the garlic, chilli and anchovies. Fry gently for about 2 minutes, breaking up the anchovies with the wooden spoon as they cook.

Add the capers and oregano, stir, then add the tomatoes or passata and season well with black pepper (don’t add salt as the anchovies and capers are salty enough).

Simmer gently for 10 minutes.

Cook the pasta according to the on-pack instructions then drain.

Tip the linguine into the pan of sauce and mix well, add the tuna and the parsley and serve.

SPICY TOMATO & TUNA LINGUINE

1 160g can John West Tuna Chunks In Olive Oil, drained

3 John West Anchovies, fi nely chopped

200g linguine (fresh or dried)

1 tbs light olive or vegetable oil

1 clove of garlic, crushed

1/2 to 1 red chilli, de-seeded and fi nely chopped

1 tsp capers, chopped

A pinch of dried oregano

1 tin chopped tomatoes or 450g of passata

1 small handful of chopped fresh fl at-leaf parsley

Black pepper

INGREDIENTS

6

2

TIME:25 minutes

SERVES:

PREPARATION METHOD:

To prepare our Tuna Dauphinoise Recipe preheat the oven to 160°C / Gas Mark 3.

Heat the oil in a large frying pan, add the streaky bacon and leek. Cook over a medium heat until the bacon has begun to brown and the leek is soft. Stir in the John West Tuna and season to taste with salt and freshly ground black pepper.

Lightly butter a large gratin dish, put a layer of potatoes on the bottom of the dish and season with salt and pepper. Spoon the bacon, leek and tuna mixture on top and layer the fi nal potatoeson top.

Pour over the cream and sprinkle with the parmesan cheese and thyme.

Bake in the oven for 1 to 1.5 hours or until the potatoes are soft and the cheese lightly browned.

TUNA, LEEK & BACON DAUPHINOISE

2 120g cans John West No Drain Tuna With A Little Brine

4 rashers of streaky bacon, fi nely diced

1 leek, fi nely sliced

500g fl oury potatoes, peeled and thinly sliced

300ml double cream

1 tbs olive oil

1 tbs freshly grated parmesan cheese

A little fresh thyme

Salt and pepper

INGREDIENTS

7

4

TIME:35 minutes

SERVES:

PREPARATION METHOD:

To prepare our Tuna Fishcakes Recipe peel and dice the potatoes (approx. 1cm). Steam or boil until tender (about 12 to 14 minutes), then drain and allow to cool. Meanwhile wash, peel and fi nely chop the spring onions and soften in the butter over a low heat for 2 minutes.

Place the John West Tuna in a large bowl with the spring onion and potatoes. Next add the cheese, half of the beaten egg and the fl our, and season with black pepper.

Mix well, shape into balls and fl atten slightly. Dip fi rst into the remaining beaten egg, then into the breadcrumbs. Place the uncooked fi shcakes on a plate, cover and chill for an hour before frying. When you are ready to serve them heat a little oil in a large shallow frying pan and cook the fi shcakes over a medium heat for approximately 4 minutes, or until they are hot throughout and each side is golden brown.

TUNA FISHCAKES

1 120g can John West NoDrain Tuna With A Little Brine

450g potatoes

3 spring onions

1 tbs butter

60g mature Cheddar, grated

1 egg, beaten

1 tbs plain fl our

Black pepper

1 tbs fresh chives, chopped

100g fresh white breadcrumbs (approx.)

Vegetable or light oil for frying

INGREDIENTS

8

4

TIME:40 minutes

SERVES:

PREPARATION METHOD:

To prepare our Tuna Potato Rosti Recipe peel, wash and dry the potato and grate into a bowl. Place on a clean tea towel and squeeze out the water.

Put into a bowl with the crème fraiche, egg yolks and seasoning and mix well. Melt the butter in a pan, divide the mixture into 4 fl at cakes and cook for 3 to 4 minutes on each side.

Top with the John West Tuna and slices of goat’s cheese and place under the grill to brown.

Remove from the grill and serve on its own or with a dressed green salad.

POTATO ROSTI WITH TUNA & GOAT’S CHEESE

2 120g cans John West No Drain Tuna With A LittleSpring Water

1 large baking potato (about 400g)

4 tbs thick crème fraiche

2 egg yolks

40g butter

300g goat’s cheese log sliced into 12 (3 per portion)

INGREDIENTS

9

4

TIME:23 minutes

SERVES:

PREPARATION METHOD:

To prepare our Tuna Bake Recipe preheat the oven to 210°C / 425°F / Gas Mark 7. Cut the aubergines in half lengthways with a knife and score the fl esh on the cut side a few times in both directions. Place on a baking tray, cut side up, along with the whole peppers. Drizzle with olive oil and salt and bake in the oven for 15 minutes or until the aubergine is soft.

Remove from the oven and allow to cool, spoon out the fl esh of the aubergines into a bowl keeping the skins intact and set to one side. Add the rosemary to the fl esh and mix well.

Peel the skin from the peppers and remove the seeds, chop the fl esh into 2cm diced cubes and add to the aubergine fl esh. Mix in the John West Tuna, then spoon the mixture back into the aubergine skin. Top with the breadcrumbs and bake in the oven for 5 minutes before serving with dressed salad leaves.

TUNA, ROSEMARY & AUBERGINE BAKE

2 120g cans John West No Drain Tuna With A Little Brine

2 large aubergines

2 large red peppers

50ml olive oil

½ tsp fi nely chopped fresh rosemary

50g fresh watercress

2 tbs breadcrumbs

INGREDIENTS

10

4

TIME:35 minutes

SERVES:

PREPARATION METHOD:

For our Tuna Sweet Potato Recipe preheat your oven to 190°C / Gas Mark 5.

Wash and dry the sweet potatoes then prick with a fork and bake for about 50 minutes until a skewer goes through the potato without any resistance.

Slice the potatoes in half and scoop out the insides whilst trying not to break the skins. Place the skins back into the oven and bake for a further 20 minutes until crisp. Add the butter to the sweet potato, season with salt and milled pepper and spoon back into the potato skin and warm through in the oven for 10 minutes.

Meanwhile, mix the infused tuna, radish and red onion together.

Place the sweet potato onto serving plates, top with the infused tuna mix then add a dollop of Greek yoghurt, scatter over the coriander and serve with a squeeze of lime and a handful of watercress.

ASIAN INSPIREDSWEET POTATO WITH CHILLI & GARLIC INFUSIONS TUNA

2 130g cans Infusions Tuna - Chilli & Garlic

4 medium sweet potatoes

25g butter

1 small red onion, fi nely sliced

5 radishes, thinly sliced

1 lime, cut into wedges

3 tbs Greek yoghurt

Fresh coriander

Watercress to serve

INGREDIENTS

11

4

TIME:95 minutes

SERVES:

PREPARATION METHOD:

To prepare our Tuna Tart Recipe preheat oven to 200*C / Gas Mark 6. Cut the pastry into 4 discs approximately 10cm/4” wide.

Heat the olive oil in a large frying pan, add the onions and cook over a low heat for 10 to 12 minutes or until soft and golden. Add the vinegar and cook for 2 more minutes, allow to cool.

Put the pastry discs onto a non-stick baking tray. Divide the onion mixture between each, leaving a 1cm border to allow the pastry to puff up. Bake in the oven for 10 to 12 minutes or until puffed up and golden brown.

Mix the black olives, rocket, red peppers and John West Tuna together and season lightly. Once the discs of pastry come from the oven spoon the tuna mixture on top and serve straight away.

TUNA, RED PEPPER& OLIVE TART

2 120g cans John WestNo Drain Tuna With A Little Springwater

375g ready rolled puff pastry

2 large onions, fi nely sliced

1 tbs balsamic vinegar

1 good handful of black olives, halved

2 tbs olive oil

2 tbs sliced roasted red peppers (from a jar)

1 handful of rocket or watercress leaves

Salt and pepper

INGREDIENTS

12

4

TIME:40 minutes

SERVES:

PREPARATION METHOD:

To start our Tuna Radish with Soy & Honey Recipe put the honey, olive oil and soy sauce in a bowl and whisk with a fork to mix well.

Thinly slice the radishes and stir into the dressing with the coriander leaves and rocket.

Add the John West Tuna, season to taste with salt and pepper, mix lightly and serve.

TUNA WITH RADISH& SOY & HONEYDRESSING

1 120g can John West No Drain Tuna With A Little Sunfl ower Oil

1 tbs clear runny honey

1 tbs olive oil

1 tbs dark soy sauce

4 radishes, washed and trimmed

5g picked coriander leaves

30g rocket salad

INGREDIENTS

13

4

TIME:1 minutes

SERVES:

PREPARATION METHOD:

The rule for any Tuna Stir-Fry Recipe is to have all your ingredients chopped and ready to go in the wok.

In a small bowl mix the honey and soy sauce, leave to one side.

Once you have everything ready to go, place a wok or large frying pan over high heat, add the sunfl ower oil and sesame oil and leave until hot. Add the garlic and ginger and fry for 20 to 30 seconds.

Now add the spring onions, asparagus, red pepper and pok choy and continue cooking for a further minute until the vegetables soften slightly.

Pour in the soy sauce and honey mixture and noodles, continue cooking for another minute and then fi nally add the chilli and garlic infused tuna and fresh coriander. Cook for 20 seconds, give everything a good mix and serve with a scattering of toasted sesame seeds and a little extra coriander.

You could also serve some lime wedges on the side for added sharpness.

CHILLI & GARLIC INFUSIONS TUNASTIR-FRY

1 130g can Infusions Tuna - Chilli & Garlic

5 spring onions, shredded

1 red pepper, cut into strips

5 asparagus spears, sliced

10 pieces of mangetout, sliced in half

1 pok choy, cut into quarters

2 garlic cloves, thinly sliced

2cm piece of fresh ginger, cut into matchsticks

4 tbs soy sauce

1 tbs runny honey

1 tbs sunfl ower oil

1 tsp sesame oil (optional)

125g dried egg noodles, cooked, refreshed and drained

1 tsp sesame seeds, lightly toasted

1 tbs chopped fresh coriander

INGREDIENTS

14

2

TIME:35 minutes

SERVES:

PREPARATION METHOD:

To make our Tuna Moroccan Couscous Recipe take a large mixing bowl, put the garam masala, tomato puree, honey, lemon juice and zest in it.

Bring the kettle to the boil, add 3 tbs of boiled water to the bowl and mix well to form a paste then allow to stand for 2 to 3 minutes. Add the couscous into the mixing bowl and pour over the remainder of the water. Mix well then cover with cling fi lm and allow to stand for 4 to 5 minutes.

Mix together the remainder of the ingredients including the John West No Drain Tuna Steak. Add to the couscous, mix well and season to taste and place into a serving bowl.

MOROCCANSPICED COUSCOUS WITH TUNA

2 120g cans John West No Drain Tuna With A Little Brine

2 tbs runny honey

2 tsp garam masala

2 tbs tomato puree

4 tomatoes, diced into 1cm pieces

100g fl aked toasted almonds

250g couscous

500ml boiling water

1 lemon, juiced and zest

15g chopped coriander

INGREDIENTS

15

4

TIME:20 minutes

SERVES:

PREPARATION METHOD:

To prepare our Tuna Linguine Recipe cook the linguine according to packet instructions. Drain and set aside.

Heat the olive oil in a large frying pan, add the spinach and cook over a high heat for 1 to 2 minutes or until it has wilted. Season with salt and freshly ground black pepper.

Stir in the tomatoes, capers and John West No Drain Tuna, toss together until well combined and fork into the pasta. Serve immediately.

TUNA, SPINACH &SUN BLUSHED TOMATO LINGUINE

1 120g can John West No Drain Tuna With A Little Brine

140g linguine or tagliatelle

2 tbs extra virgin olive oil

85g baby leaf spinach

55g sun blushed tomatoes, chopped

1 tbs capers

Salt and pepper

INGREDIENTS

16

4

TIME:15 minutes

SERVES:

PREPARATION METHOD:

To prepare our Tuna Tortillas Recipe heat the oilin a large frying pan, add the spring onions, chilli and garlic.

Cook over a low to medium heat for 3 to 4 minutes.

Add the mixed beans and cook over the heat for 2 to 3 minutes or until piping hot.

Stir in the John West Tuna and cream cheese and stir gently until nice and hot.

Season to taste with salt and freshly ground black pepper.

Warm the tortillas in a frying pan, then fi ll and roll with the tuna and bean mixture. Serve with salad leaf garnish.

Tip: For a casual evening, pile the tuna fi lling onto a plate and surround with tortilla chips (in place of the fl our tortillas) and use the mix as a dip and scoop.

TUNA & MIXED BEAN TORTILLAS RECIPE

1 120g can John West No Drain Tuna With A Little Brine

2 tbs olive oil

1 bunch spring onions, thinly sliced

1 - 2 red chillis, de-seeded and chopped (depending on taste)

1 clove garlic, crushed

1 400g can mixed beans, drained and rinsed

4 tbs light cream cheese

2 fl our tortillas

INGREDIENTS

17

2

TIME:22 minutes

SERVES:

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