There’s a lot of fish gets eaten at Wee Pinch of Sugar and although it’s mainly fresh fish from my weekly fishbox delivery, I always have a few cans of tinned fish in the store cupboard. Sardines, Tuna and salmon are the usual favourites and they’re used in a variety of ways, from sandwiches, snacks, packed lunches and for quick dinners.
One of my speedy standy by meals has always been pasta with sardines, a quick and healthy meal that’s on the table in the time it takes the pasta to cook. Tuna has also featured in my cooking over the years, again, mainly for pasta dishes or as a filling in baked potatoes. So, when John West asked me to cook with a selection of their tinned fish, it was the ideal opportunity to try some new dishes.
John West have an excellent range of tinned fish.
Fish Facts.
Quality – The fish used in canned seafood is not inferior. The quality is as good as fresh fish.
Economical – Canned seafood is an economical way to buy seafood.
Healthy and full of flavour – Canned seafood is great for making quick and healthy meals. There’s a great selection to chose from including, tuna, salmon, sardines and mackerel and you’ll also find these with with added sauces including tomato, lemon, mustard or BBQ. Tinned fish is packed full of health giving nutrients, especially omega 3 (except tuna as the omega 3 is lost in the canning process), which has been shown to have so many health benefits. These healthy fats are good for our brain, our heart and can also have a role in maintaining a normal blood pressure. Health experts currently recommend we eat two serving of fish a week, one of which should be an oily rich fish. So, given that a tin of sardines with soft bones provides around half of an adults daily calcium requirements, it’s definitely worth considering tinned fish as part of your weekly diet.
This tasty tuna dauphinoise was one of the dishes we all really enjoyed. The addition of the leeks and bacon gave the dish an extra punchy flavour and altogether it made a very tasty family meal.
Tuna dauphinoise
Tuna Dauphinoise
Ingredients : 2 cans of John West No Drain Less Mess Tuna. 4 rashers of streaky bacon, finely diced. 1 leek finely sliced. 500g floury potatoes, peeled and finely sliced. 300ml double cream. 1 tbsp olive oil. 1 tbsp freshly grated Parmesan cheese. A little fresh thyme. Salt and pepper.
Preheat the oven to 160C /Gas Mark 3. Heat the oil in a large frying pan, add the streaky bacon and leek. Cook over a medium heat until the bacon has begun to brown and the leek is soft.
Leeks and bacon are a welcome addition to this tuna dauphinoise
Stir in the John West Tuna and season to taste with salt and freshly ground black pepper.
Lightly butter a large gratin dish, put a layer of potatoes on the bottom of the dish and season with salt and pepper. Spoon the bacon, leek and tuna mixture on top and layer the final potatoes on top.
Pour over the cream and sprinkle with the parmesan cheese and thyme.
Tuna dauphinoise, ready for the oven.
Bake in the oven for 1 to 1.5 hours or until the potatoes are soft and the cheese lightly browned. Serve with a green leafy salad.
A great tasty meal that all the family will enjoy.
The second dish, spicy tomato and tuna linguine, is similar to the sardines and pasta that I cook regularly and is every bit as good.
Spicy tomato & tuna with linguine
Spicy Tomato & Tuna Linguine
Ingredients : 1 can John West Tuna Chunks in olive oil, drained. 3 John West Anchovies, finely chopped. 200g linguine (fresh or dried). 1 tbsp light olive or vegetable oil. 1 garlic clove, crushed. 1/2 to 1 red chilli, de-seeded and finely chopped. 1 tsp capers, chopped. A pinch of oregano. 1 tin chopped tomatoes or 450g passata. Small handful of chopped fresh leaf parsley. Black pepper.
Heat the oil in a large pan and add the garlic, chilli and anchovies. Fry gently for about 2 minutes, breaking up the anchovies with a wooden spoon, as they cook.
Add the capers and oregano, stir, then add the tomatoes or passata and season well with black pepper. Don’t add salt as the anchovies and capers are salty enough. Simmer gently for 10 minutes.
Cook the pasta according to the instructions on the packet. Add the cooked linguine to the sauce and mix well. Add the tuna and parsley and gently mix through. Serve with chunks of crusty bread.
Disclosure I was provided with a box with a range of John West Products. I was not paid and all opinions are my own.