Tuna Casserole

Tuna Casserole, aka tuna pasta bake

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This dish combines two of Lentil’s favourite foods – fish and pasta. So I was expecting it to pass the Lentil taste test with flying colours – surely?? Well actually, it only got the star sticker of approval second time round.  I made the first dish using Penne pasta.  Fine for adults, but the pasta was just a bit too big for a toddler-sized mouth.  The eating of it made more difficult as said toddler hasn’t quite mastered cutting his food with a knife, yet insists on trying everything himself without any help!!  Suffice to say it was a very long mealtime and require infinite patience!

Lesson learnt I decided to use macaroni on the second attempt.  The result was the same delicious taste, but a toddler-friendly eating experience.  Big sigh of relief all round!

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Green Tea Salmon

Salmon poached in green tea

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When I became pregnant with Lentil I gave up coffee and green tea and anything else with caffeine in it – just like most first time mothers-to-be worried that even a drop could be damaging!  I realised I could survive quite well without coffee.  I actually don’t really like coffee, but had become a daily drinker: fetching a latte was an excuse to escape the relentless stressy office environment for five minutes once or twice a day.  I also hopped the caffeine would actually keep me awake no matter how little sleep I got!

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Fish Pie

Comforting fish pie with salmon, white fish, potatoes and cheese

DSC_0130aThe only fish and indeed the only pie I ate as a child was my mother’s fish pie topped with crumbled cheese and onion crisps.  And not just any cheese and onion crisps: a very special brand called Tayto, which are only available in the 4 fair provinces of Ireland.  It was such a special dinner.  As a young girl I wasn’t a great eater and dinnertime was a bit of a chore.  Fish pie day on the other hand was such a joy – who ever heard of having a treat like crisps with dinner??

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Glazed Salmon with Carrot and Courgette Ribbons

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Once Coco and Lentil got used to the early weaning vegetable purees I made, I was keen to introduce fish.  I wasn’t a great fish eater as a child: I only ate my mother’s fish pie which she topped with crumbled crisps and even then, I ate more of the potato and crisps than the fish! Thankfully, Coco and Lentil aren’t yet showing any signs of my fish pickiness. Salmon was the first fish they tried and one I come back to regularly.  As an anadromous fish it’s great brain food, a good source of vitamin D, and, of course, it’s omega-3 properties are well publicised.  It is also very versatile and can be baked, cured, eaten raw, grilled, poached, sautéed or smoked.  This recipe calls for a saute pan and a little glaze.  It’s yummy and healthy!

You can check out our other fish recipes here.

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Makes 2 adult and 2 child portions

The what:

3 salmon fillets, skinned

1 courgette, topped & tailed

1 carrot, peeled, topped & tailed

1 cm ginger, finely sliced

1/2 celeraic, outer skin peeled

1/2 tbsp olive oil

for the sauce:

1 tbsp toasted sesame oil

2 tbsp oyster sauce

1 tsp reduced salt soy

2 tsp honey

The how:

Slice the carrot, celeraic and courgette into thin vertical strips using a potato peeler, or alternatively if you have a spiralizer, slice into ribbons.  You can prepare the vegetables in advance – just place in a bowl with water and refrigerate.  Drain and pat dry with some kitchen towel when needed.

To make the glaze mix all the ingredients together in a shallow bowl and marinade the salmon fillets for 2 minutes on each side.

Meanwhile heat the olive oil in a large non-stick pan for the vegetables.  Heat another dry pan for the salmon.  Remove the salmon from glaze (but retain the glaze for later) and add to the dry, hot pan. Cook for 2 minutes, then turn, pour over the glaze and cook for further 2 minutes.  Add the spiralized vegetables to the oiled pan and cook for 2-3 minutes.

To serve, arrange the vegetables on a plate and place the salmon on top. Drizzle over the remaining glaze from the hot pan.

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Seared tuna with courgette and carrot salad

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I’m a big fan of mouth-wateringly, succulent seared tuna!  It’s quick to cook so ideal for midweek dinner and great with this summery veg salad.  It just peachy when something so healthy and simple tastes so great!  Luckily Lentil loves fish too – I just cook the tuna a little longer for him.

Makes 2 adult & 1-2 little portions

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The what:

3 sustainably caught tuna steaks

1 courgette, peeled and finely sliced with a mandolin or potato peeler

2 large carrots, peeled and finely sliced with mandolin or potato peeler

60 – 70g sesame seeds

3 tbsp dark soy sauce

1 tbsp mirin

1 tbsp honey

2 tbsp pure sesame oil

olive oil

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The how:

To make the sauce mix together the mirin, soy sauce and honey in a large bowl.  Once combined, add the sesame oil and stir well.

Pour about 1/2 into a separate bowl / sauce-boat and set aside to drizzle over the tuna and salad once cooked.

Heat some olive oil in a griddle pan and grill the courgette slices in batches. About 30 seconds on each side.  Then set aside on some kitchen paper.

Pour the sesame seeds onto a plate / flat surface. Dip each side of the tuna in the large bowl of sauce and then coat in sesame seeds.  Sear in the griddle pan for about 1 – 2 minutes each side.

Serve with the courgette and carrots, drizzle with a little sauce and enjoy!

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Sweet fishy burgers

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Lentil loves fish and these little fishy burgers are easy to make and packed full of goodness.

Makes 4 large and 3 mini burgers

 

 

 

Tip: If you have time, it is worth making these a day before cooking and leaving in the fridge overnight to allow the burgers to set, or even half an hour would be good before coating and baking.

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The what:

15g unsalted butter

400g sweet potato, peeled and chopped

220g salmon fillets, skin removed

1 leek, finely sliced

1 onion, finely sliced

1 small garlic clove, finely chopped

small handful of chives, snipped with scissors

1/4 tsp paprika

small handful of parsley, finely chopped

1 bay leaf

1 egg, lightly beaten

500ml fish or chicken stock

squirt of lime

pepper to season

For the coating:

120g breadcrumbs

2 egg yolks

Tip: to make the leek easier to slice, cut it in half to form two semi-circular shapes (to avoid it rolling around as you cut) before finely slicing.

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The how:

Melt the unsalted butter in a large saucepan and sweat the garlic, leek and onion for 2-3 minutes.  Add the potatoes, stock and bay leaf, cover with a lid and cook for 5 minutes.  Then add the fish and cook for a further 5 minutes.

Next remove the bay leaf and drain off the stock well to remove as much moisture as possible or it will be difficult to shape the burgers. Once drained put the fish and potato mixture back in the pan adding the chives, lime juice, paprika, parsley, egg and season with pepper.  Mash together and shape into burgers with your hands and place in the fridge for 30 minutes / overnight.

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Pre-heat the oven to 200C (180C fan).

To coat the burgers take two bowls and put the beaten egg yolks in one and the breadcrumbs in the other.  Place a burger in the egg yolk first, using a teaspoon to fully coat it and then place in the breadcrumbs, turning it over to ensure the all sides are covered. Repeat for all the burgers.

If freezing any of burgers for a later date, do so now and cook once they have fully defrosted.

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 To cook the burgers, place on a lightly oiled baking tray and cook for 20-25 minutes until the coating is golden and crispy.

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