Tag-Archive for » Quick and Easy «
I tagged this one to make for a game I am involved in on recipezaar, as it looked quick and easy to make, budget friendly and would taste good. I was not wrong they were very easy to throw together and the sauce that is served with them is wonderful. I served ours for dinner over a salad but they would also make for a quick lunch as well. To view more photos of this recipe or to read more reviews please click here. Be sure to check out more of this chefs recipes whilst you are there as she has some really great ones and I have made several of them.
Ingredients
1 (6 ounce) Can tuna in water, drained
1 1/2 Tablespoons low sodium soy sauce
2 Eggs, beaten
1/4 Teaspoon pepper (or more to taste)
1/2 Small white onion, minced
1 Cup panko
2 Tablespoons melted butter
1/2 Cup mayonnaise
1/4 Teaspoon garlic powder
1/4 Teaspoon lemon pepper
1 Tablespoon lemon juice
2 Dashes Tabasco sauce
2 Tablespoons sesame oil
Method
1. Beat eggs and then combine with tuna, soy sauce, pepper, onion, panko and melted butter.
2. Form into patties (make small ones, so everyone gets 2 for a meal) and chill in refrigerator for 20 minues.
3. In the meanwhile, make your dipping sauce. Mix the mayo, garlic powder, lemon juice, lemon pepper and Tabasco sauce (feel free to add more as you like).
4. Place dipping sauce in a sandwich size Ziplock baggie.
5. Heat oil in large pan.
6. Cook tuna cakes for approx 4 minutes per side, or until golden brown, turning cakes only once to get good color.
7. When browned on each side, remove and place on a paper towel to drain off excess oil.
8. Take baggie with the dipping sauce and barely snip off one of the corners of the baggie. Drizzle the sauce over the top of each cake.
I served ours over a salad for a yummy dinner but they would also be a great lunch time meal.
All photos taken by me unless otherwise stated.
This is a recipe I tagged to make for a game that I play on recipezaar as it sounded a little different from the usual salmon recipes. I am so glad I did as it was delicious, the corn salad was so light and refreshing and complimented the salmon so well. I also loved the combination of the cumin, lemon zest and paprika used on the fillet itself. To read more reviews on this recipe or to view more photos please click here. Be sure to check out other recipes by this chef whilst you are there as she has some fantastic ones.
Ingredients
1 1/2 Cups corn kernels, cooked and cooled
1/3 Cup sweet red pepper, chopped
1/4 Cup chives, snipped
3 Tablespoons fresh basil, thinly sliced
2 Tablespoons pure maple syrup
2 Tablespoons lemon juice
1/4 Teaspoon salt
1 1/2 Cups fresh blueberries
2 Teaspoons lemon peel, finely 
shredded
1 Teaspoon ground cumin
1/2 Teaspoon salt
1/4 Teaspoon black pepper
4 Salmon fillets each weighing between 4 to 5 ounces, fresh skinless
nonstick cooking spray
Lemon slice (optional)
Basil sprig (optional)
Paprika
Method
1. For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
2. For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
3. Lightly coat both sides of salmon with nonstick spray.
4. Sprinkle seasoning mixture over salmon fillets.
5. For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
6. For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
7. Sprinkle a bit of paprika on the salmon.
Serve grilled salmon with corn salad, garnish with lemon slices and/or fresh basil sprigs.
All photos taken by me unless otherwise stated.
