tuna recipes

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Anyone know any recipes (hot&cold) for tuna that does not include tomato (8 month slightly allergic?
Tried him on S/African white fish while on holiday which he liked and keen to start introducing more fish.

Do you mean proper fresh tuna or tinned?

Sorry, tinned in oil.

Phew! Although fresh tuna is completely different to tinned and very yummy.

Salmon Fishcakes:
250g cold mashed potatoes
250g poached salmon fillets or tinned salmon well drained (any skin/bones removed)
1 tsp worcester sauce
2 tbsp snipped chives
2 tbsp tomato ketchup (guess you can omit this bit?)
Pinch of paprika (optional)
1 small egg, beaten
3 slices stale bread, made into breadcrumbs in a food processor
A little butter or vegetable oil for cooking

Mix the first 6 ingredients together in a bowl. Add about half the egg and 3 tbsp breadcrumbs, mix again and check the consistency. It needs to be fairly firm or the patties will break up in cooking. Add a little more egg if the mixture will take it. Form into patties and coat with extra breadcrumbs. These cakes can either be fried for a few minutes each side or oven baked for about 10 minutes 18OC (Gas Mark 4). If
freezing, cook from frozen and increase the cooking time, rather than defrost first or they are liable to fall apart.

Herby Tuna Pasta: Saute a chopped onion in a fairly generous amount of olive oil (about 3-4 tbsp), along with a crushed clove of garlic, a chopped celery stick, a chopped green pepper and I tsp dried thyme for about 15 mins or until the peppers have softened a bit. Add a drained 200g tin of tuna, 50g cooked peas and 200g cooked pasta. Mix well, season and add a drizzle more of olive oil if desired.

Tuna Pasta Salad : Mix 200g drained tuna with 4 finely chopped spring onions, a chopped red pepper and IOOg sweet corn. Add 200g cooked and cooled pasta shapes and 2 tbsps mayonnaise. Variations: If you have the time and inclination, this is infinitely nicer if you can be bothered to char grill and skin the pepper first. Add the flesh and juice but not the seeds and skin. Instead of the spring onions you can use chopped red onion, and instead of the mayonnaise you can use a French dressing with a teaspoon of grain mustard added.

Tuna Pasta Bake: Basically like macaroni cheese, overn baked with tuna added. I also add sweetcorn, mushrooms etc, whatever my children will eat.

finely chop half an onion and some mushrooms. Fry in butter. Sprinkle in some flour. Add milk to make creamy sauce. Add flaked white fish (already cooked or raw - be v careful to pick out any tiny bones) cook for long enough to heat through or cook, add some tuna. Top with mash. Fishy pie!

Tuna and mash/baked potato is very nice. Add mayo or yoghurt or milk and butter to mix.

Chop 1 large or 2 small onions. Fry in loads of butter. Add about a tablespoon or so of flour and cook for a minute or two (stirring constantly). Add about 400 ml milk gradually, again stirring constantly. Bring to gentle boil and cook for a few minutes (stirring occasionally). Add 1 large tin of tuna (or 2 mall tins), a large tin of sweet corn and about 4 oz of frozen peas. Bring back to gentle boil and cook for about 5 mins.

Meanwhile, cook about 8 oz of pasta shells (conchiglie).

Stir the tuna mix and the pasta together. Top with grated cheddar cheese and grill.

A yummy supper dish for all the family! (plus it gets veg into our little darlings!)

I forgot - you can add peas and sweetcorn to the fishy pie too!

One of my favorite Tuscan dishes is tuna with extra virgin olive oil and a bit of fresh chopped up rosemary served at room temperature or even just slightly warmed up in the microwave (to emulate the much warmer rooms that they have in tuscany ) This is normally served with white beans (also dressed with the olive oil and rosemary), but I often leave out the beans as I am too lazy to cook them.

A favourite with us is chop up basil and parsley with garlic (I find one of those small whizzy choppers perfect), while pasta is cooking heat on very low some extra virgin olive oil, add the herb/garlic mix, add juice of a lemon and some freshly grated parmesan, then add the tinned tuna. The recipe says use tagliatelle but we've used the pasta shells and its yummy. Bargain is ds loves it as well (he's a real cheese and fish monster) and its a good way to get green things in him. The whole recipe only takes as long as the pasta takes to cook so its ideal for a rushed meal.

Thanks all, you've given me some good ideas!

Forgot about that one Megg - I used to make it years ago (but with cream as well I think).

Don't know if anyone is still interested but another quickie is a tuna 'risotto'. Takes as long as the rice does to cook too.

Fry some onions and garlic in the tuna oil plus a little extra if necessary. Add some chopped veg -eg a combination of things like peppers, mushrooms, courgettes, green beans , sundried tomatoes (soaked before or even chopped up and tossed in the rice 3 mins before it's ready if you've forgotten) - fry for 3-4 mins and then add some frozen peas and after that the tuna. Heat through, drain the rice and stir it all together. A meal in 10 minutes (ish). Dp is making it as we speak - you can add chilli and prawns if you're not going to give it to smalls.....

Does anyone know which kind of tuna (or indeed any tinned fish) is less salty - brine or oil? Both have salt as the ingredients. I wondered if I could perhaps rinse the brine from tuna before making a meal for dd (who is 7 months)

When can you introduce slightly salty things? ie use stock cubes etc? I seem to have forgotten all these things. Thanks.

Brine is essentially salt water so it would have more salt than oil. Yes you should be able to rinse most of the salt out. You should also be able to find tuna packed in spring water. You can start salting foods around 8 or 9 months.

Thanks SofiaAmes - will try some tuna this evening.

interestingly the sodium content is identical for tuna in brine and in oil (drained) - I'd always bought it in oil to reduce salt until I read the tin!! Spring water is the lowest sodium content.
Beware normal stock cubes are horribly salty!