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Tuna with watercress, asparagus and crispy onions recipe

Tuna with watercress, asparagus and crispy onions recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Tuna

John West has teamed up with celebrity chef James Martin to launch 'Tuna Tuesday' - the new weekly event aimed at encouraging Brits to eat their recommended amount of fish. This recipe is just one of several delicious new dishes James has created, all of which are made with John West's 'No Drain Less Mess' tinned tuna.

1 person made this

IngredientsServes: 4

  • 2 x 120g John West No Drain Tuna Steaks with a little olive oil
  • 2 teaspoons extra virgin olive oil
  • 1 onion, peeled and thinly sliced into rings
  • 4 medium sized eggs
  • 2 heads baby little gem lettuce, stalk removed
  • 50g fresh watercress
  • 1 bunch asparagus, trimmed and cooked
  • For the dressing
  • 1 tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 8 tablespoons extra virgin olive oil

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Place a sauté pan on a medium heat and add the olive oil and sauté the onion slices until golden brown and crispy. Put onto kitchen paper and allow to cool.
  2. To make the dressing, place all the ingredients into a bowl and whisk well, season to taste and set aside.
  3. Bring a pan of salted boiling water to the boil, break the egg into a cup, whisk the water to a whirlpool and lower the egg into the middle and poach for 3 to 4 minutes or until cooked. Repeat this process for all the eggs.
  4. Separate the leaves of the little gem lettuce, put into a bowl with the watercress and drizzle with half the dressing. Add the John West No Drain Tuna steaks and toss lightly together.
  5. Place the warm asparagus on the plate. Put the mixed tuna salad on top then add the poached egg.
  6. Pile the onion rings on the plate and drizzle with the remaining dressing and serve.

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Recipe Summary

  • 2 lemons
  • ¼ cup olive oil
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 4 4 ounces fresh tuna steaks, cut 3/4 inch thick
  • 12 ounces asparagus spears, trimmed
  • 1 5 ounce package mixed baby salad greens
  • ⅓ cup shaved Parmesan cheese (optional)

Preheat oven to 450°F. Remove 2 tsp. zest and squeeze juice from one of the lemons. For dressing, in a small bowl whisk together lemon zest and juice, oil, pepper, and salt. Cut remaining lemon into wedges.

Rinse fish pat dry. In a 15x10-inch baking pan arrange fish and asparagus. Brush with 2 to 3 Tbsp. of the dressing. Roast 6 to 8 minutes or just until fish flakes and asparagus is crisp-tender.

Drizzle salad greens with remaining dressing toss to coat. If desired, sprinkle fish and asparagus with cheese. Serve with salad greens and lemon wedges.


Risotto is the perfect dish for matching fresh, vibrant green vegetables with pantry items like rice and chicken stock. This easy asparagus recipe even shows you how to prep the risotto ahead, spreading it on a baking sheet before the last four cups of broth are added.

Toss asparagus and frozen peas into boiling linguine just before the pasta has finished cooking for this 30-minute one-pot meal. Sour cream and lemon zest combine for a sprightly sauce that complements packaged smoked salmon.


Asparagus Fried Rice

We often have fried rice in various guises, either as accompaniment or as a one-dish light meal. In this version, fresh asparagus gives nuttiness and crisp texture that cannot be achieved with the canned product. TIP: 1. It is essential for the cooked rice to be loose-grained. Either pre-wash the rice in cold water to remove the free starch or allow cooked rice to cool to room temperature and then fluff with two-pronged fork. Attempting the latter with unwashed warm rice will result in a sticky mush. Cooking time does not include cooking the rice as this step can be done in advance. 2. A non-stick or seasoned carbon steel wok is most suitable for stir-frying rice. VARIATIONS: 1. Replace the asparagus with chopped mushrooms, fresh peppers, bacon, ham, canned tuna or any other ingredient, or any combination. Also add scrambled raw egg to the rice while constantly stirring in final stages of frying for added flavour. 2. Replace red onion with white, green or spring, or shallots as and when available. 3. Spiciness is varied by adding more or less crushed chillies and using fresh green or red chillies add to colour. 4. Rice can be cooked in any stock of your choice, or add two teaspoonsful of any soup powder mix to the water in which the rice is cooked to achieve subtle variations in taste.


Recipe Summary

  • 3 tablespoons olive oil
  • 2 medium red onions, thinly sliced
  • Salt
  • 1 teaspoon chipotle powder or hot paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • 1 ripe mango&mdashpeeled, pitted and cut into 1/4-inch dice
  • 1 medium cucumber&mdashpeeled, seeded and cut into 1/4-inch dice
  • 1 serrano or jalapeño chile, seeded and very finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped cilantro
  • One 1-pound tuna steak (1 inch thick)
  • Eight 6-inch corn tortillas

Light a grill or preheat a grill pan. In a large skillet, heat 2 tablespoons of the olive oil. Add the onions, season with salt and cook over moderately high heat until softened and browned, about 8 minutes. Add the chipotle powder and cook for 30 seconds. Add the oregano and the vinegar and cook for 1 minute. Transfer to a plate.

Meanwhile, in a bowl, combine the mango, cucumber, serrano, lime juice and cilantro and season the salsa with salt.

Oil the grill. Rub the tuna with the remaining 1 tablespoon of olive oil and season with salt. Grill over high heat until lightly charred and pink within, about 3 minutes per side. Transfer to a plate. Grill the tortillas until hot and soft, about 10 seconds. Stack the tortillas and wrap them in foil to keep warm.

Thinly slice the tuna and transfer to a platter. Serve with the onions, salsa and tortillas. Let everyone make their own tacos.


Pasta Puttanesca

Courtesy of What's Gaby Cooking

A weeknight dream recipe, this tuna pasta uses lots of zesty, flavorful ingredients to create a quick sauce for any pasta shape you have kicking around in your pantry. The briny olives and capers, anchovies, and tuna, all get stirred into crushed tomatoes, then slathered over pasta.

Get the recipe from What's Gaby Cooking.


Baked snapper with onions and asparagus

Ingredients

  • 1½ lbs 650 g whole yellow tail snapper, cleaned out, scales removed
  • 1½ tsp 1½ tsp salt
  • 3 tbsp 3 tbsp olive oil, divided
  • 4 (2 oz.) 4 (60 g) scallion scallions
  • ½ (2 oz.) ½ (55 g) red onion red onions
  • 4 4 garlic clove garlic cloves
  • 4 tbsp 4 tbsp ghee or butter
  • 2 tbsp 2 tbsp white wine
  • 2 tbsp 2 tbsp lemon juice
  • ½ lb 220 g green asparagus

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

Instructions are for 2 servings. Please modify as needed.

Any other white flaky fish will do here, like grouper, rockfish or monkfish.

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Ingredients

  • 1¼ lbs 550 g canned tuna in water, drained
  • ¾ cup 180 ml mayonnaise or vegan mayonnaise
  • 2 2 large egg large eggs
  • 2 tbsp 2 tbsp garlic powder
  • 2 tbsp 2 tbsp onion powder
  • ½ tsp ½ tsp salt
  • ½ tsp ½ tsp ground black pepper
  • 3 tbsp 3 tbsp olive oil, divided, for frying
  • 2 (8 oz.) 2 (230 g) tomato, thinly sliced tomatoes, thinly sliced
  • 3 oz. (1½ cups) 85 g (350 ml) leafy greens or lettuce
  • 4 tbsp 4 tbsp mayonnaise or vegan mayonnaise

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Recipe by Milad Vince Naghieh />, photo by Naomi Sherman

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

To make the burgers extra crispy, add 1.5 cup (170 g) of shredded cheese to the tuna burger mix, and reduce the mayonnaise to 5 tbsp for 4 servings.

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22 comments

What did you think was runny, the tuna "batter"?

It definitely was not runny for me whatsoever, I don't know how it would be runny other than putting in too much mayonnaise or forgetting to drain the tuna. These are great!! I always want to eat tuna but I've always been used to eating it with crackers, so this helps a lot since crackers don't fit very well with the Keto Diet. My picky boyfriend couldn't stop eating these either

I'm glad that you enjoyed them. Thank you for taking the time to let us know!


Recipe Summary

  • 2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
  • 4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion (from 1/2 a small onion)
  • Pinch of freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 2 cups whole milk
  • 4 large hard-boiled eggs, halved lengthwise
  • 1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
  • 1 cup shredded gruyere cheese (about 2 1/2 ounces)

Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath drain.

Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.

Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.


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