DRIED SWEETCORN RECIPES

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TUNA & SWEETCORN FISH CAKES RECIPE | BBC GOOD FOOD



Tuna & sweetcorn fish cakes recipe | BBC Good Food image

Tinned fish and sweetcorn are a lifesaver when you need to rustle up some simple potato patties for a healthy, budget-friendly supper

Provided by Lucy Netherton

Categories     Dinner, Main course

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield Makes 4

Number Of Ingredients 9

450g potato , quartered
2 tbsp mayonnaise , plus extra to serve
2 x 185g cans tuna , drained
198g can sweetcorn , drained
small bunch chives , snipped, or 1 tsp dried parsley
2 eggs , beaten
100g dried breadcrumb
sunflower oil , for frying
salad and your favourite dressing, to serve

Steps:

  • Cook the potatoes in boiling salted water until really tender. Drain and allow to steam-dry in a colander. Tip into a bowl, season and mash. Stir in the mayonnaise, tuna, sweetcorn and chives or parsley. Shape into 4 cakes and chill until cold and firm.
  • Dip each cake into the egg, letting the excess drip off, then coat in the breadcrumbs. Chill for 15 mins.
  • Heat a little of the oil in a pan and gently fry the cakes for 2-3 mins on each side until golden. You may need to do this in batches – keep warm in a low oven. Serve with extra mayonnaise and salad leaves.

Nutrition Facts : Calories 467 calories, FatContent 22 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 27 grams protein, SodiumContent 1.3 milligram of sodium

TUNA & SUNDRIED TOMATO PASTA BAKE RECIPE | BBC GOOD FOOD



Tuna & sundried tomato pasta bake recipe | BBC Good Food image

An easy storecupboard supper, that can be out of the oven and on the dinner table in 25 minutes

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 9

500g dried rigatoni (or any other short pasta)
2 x 400g cans chopped tomatoes
4 thyme sprigs, leaves only
300ml double cream
280g jar sundried tomatoes, drained and quartered
198g can no-added-salt sweetcorn, drained
3 x 120g cans tuna in spring water, drained
100g cheddar, grated
50g parmesan, grated

Steps:

  • Heat the grill to its highest setting and put a large saucepan of salted water on to boil. Tip in the pasta and cook for 1 min less than the pack suggests.
  • Meanwhile, make the sauce by simmering the tomatoes in a pan with a little seasoning and the thyme for about 5 mins. Pour in the cream, stir and simmer for another 4-5 mins.
  • Drain the pasta, reserving a little of the cooking water, and tip back into the saucepan. Pour over the creamy tomato sauce, the sundried tomatoes, sweetcorn and tuna. Layer into a baking dish (ours was 22 x 29cm), scattering over the grated cheddar between layers. Sprinkle the Parmesan on top and put under the grill for 5 mins until bubbling and golden.

Nutrition Facts : Calories 813 calories, FatContent 38 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 78 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 9 grams fiber, ProteinContent 33 grams protein, SodiumContent 1 milligram of sodium

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