MINI STUFFED EGGPLANTSBaked small eggplants, stuffed with tuna salad with pickled lemons and hot chili, served with bitter olives and thick tomato sauce.✔ 12 mini eggplants ✔ 2 cans 5% tuna with herbs ✔ 1 can peeled tomatoes (400 gr. with liquid) ✔ 1 medium onion ✔ 3 sprigs thyme, leaves only ✔ 1 Tbsp olive oil ✔ 1 pickled lemon, chopped very finely ✔ 1 red chili, fresh ✔ 1 lemon ✔ 12 cracked olives ✔ 4 sprigs fresh corianderCut eggplants in half lengthwise and place in a baking dish. Drizzle a little olive oil and sprinkle a little salt on the eggplants and bake at 180º until tender. Cool on a paper towel.Prepare sauce: chop shallots and sauté the shallots in oil in a small saucepan until transparent but not brown. Add garlic, cook a few seconds and add the tomatoes with liquid. Using a wooden spoon, break the tomatoes. Add thyme and chili and cool.Place tuna in a bowl, add about 4 Tbsp. of the tomatoes and the chopped pickled lemon, correct seasoning – adding salt and pepper to taste and add a little olive oil.To serve: place a Tbsp. of tuna salad on each eggplant and decorate with olives and coriander leaves.Courtesy of Tuna Starkist TUNA AND NOODLE SALAD LIGHT✔ 3 cups penne pasta✔ 1 tomato, diced✔ 1⁄3 cup finely chopped red onion✔ 1⁄3 cup red wine vinegar✔ 1⁄4 cup extra-virgin olive oil, or more as needed✔ 1 clove garlic, minced✔ 1 pinch paprika✔ salt and freshly ground pepper to taste✔ 1 can tuna in water, drainedMix the tomato, onion, vinegar, olive oil, garlic, paprika, and salt and pepper together in a bowl. Cook the pasta in salted water according to the directions on the package.Drain well.Add the cooked pasta into the tomato mixture, flake the tuna on top. Stir well and serve.
Tune in to tuna
Use the canned variety for all kinds of dishes – it’s easy, cheap, and tasty.
MINI STUFFED EGGPLANTSBaked small eggplants, stuffed with tuna salad with pickled lemons and hot chili, served with bitter olives and thick tomato sauce.✔ 12 mini eggplants ✔ 2 cans 5% tuna with herbs ✔ 1 can peeled tomatoes (400 gr. with liquid) ✔ 1 medium onion ✔ 3 sprigs thyme, leaves only ✔ 1 Tbsp olive oil ✔ 1 pickled lemon, chopped very finely ✔ 1 red chili, fresh ✔ 1 lemon ✔ 12 cracked olives ✔ 4 sprigs fresh corianderCut eggplants in half lengthwise and place in a baking dish. Drizzle a little olive oil and sprinkle a little salt on the eggplants and bake at 180º until tender. Cool on a paper towel.Prepare sauce: chop shallots and sauté the shallots in oil in a small saucepan until transparent but not brown. Add garlic, cook a few seconds and add the tomatoes with liquid. Using a wooden spoon, break the tomatoes. Add thyme and chili and cool.Place tuna in a bowl, add about 4 Tbsp. of the tomatoes and the chopped pickled lemon, correct seasoning – adding salt and pepper to taste and add a little olive oil.To serve: place a Tbsp. of tuna salad on each eggplant and decorate with olives and coriander leaves.Courtesy of Tuna Starkist TUNA AND NOODLE SALAD LIGHT✔ 3 cups penne pasta✔ 1 tomato, diced✔ 1⁄3 cup finely chopped red onion✔ 1⁄3 cup red wine vinegar✔ 1⁄4 cup extra-virgin olive oil, or more as needed✔ 1 clove garlic, minced✔ 1 pinch paprika✔ salt and freshly ground pepper to taste✔ 1 can tuna in water, drainedMix the tomato, onion, vinegar, olive oil, garlic, paprika, and salt and pepper together in a bowl. Cook the pasta in salted water according to the directions on the package.Drain well.Add the cooked pasta into the tomato mixture, flake the tuna on top. Stir well and serve.