FISH WITH SALAD RECIPE RECIPES

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TUNA FISH PEA SALAD RECIPE | ALLRECIPES



Tuna Fish Pea Salad Recipe | Allrecipes image

An easy, QUICK, but absolutely delicious recipe that's great on sandwiches, with crackers, or even on its own. Kids love it too!

Provided by erinelz

Categories     Tuna Salad

Total Time 5 minutes

Prep Time 5 minutes

Yield 6 servings

Number Of Ingredients 5

1 (12 ounce) can chunk light tuna in water, drained
1 (15 ounce) can peas, drained
¼ cup reduced-fat mayonnaise, or as needed
1 teaspoon garlic powder
1 teaspoon ground black pepper

Steps:

  • Place the tuna into a bowl with the peas, and lightly stir to break up the tuna and combine with the peas. Add the mayonnaise, garlic powder, and pepper, and stir to mix well.

Nutrition Facts : Calories 103.4 calories, CarbohydrateContent 7.1 g, CholesterolContent 16.8 mg, FatContent 0.7 g, FiberContent 2.3 g, ProteinContent 16.7 g, SaturatedFatContent 0.2 g, SodiumContent 159.7 mg, SugarContent 2.3 g

BEST FISH PIE RECIPE | JAMIE OLIVER FISH PIE RECIPES



Best fish pie recipe | Jamie Oliver fish pie recipes image

A real crowd-pleaser – swap in any fish you like in this versatile, comforting pie.

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 13

1 kg potatoes
1 carrot
2 sticks celery
150 g Cheddar cheese
1 lemon
½ a fresh red chilli
4 sprigs of fresh flat-leaf parsley
300 g salmon fillets skin off, pin-boned, from sustainable sources
300 g undyed smoked haddock fillets skin off, pin-boned, from sustainable sources
125 g raw peeled king prawns from sustainable sources
olive oil
1 good handful of baby spinach optional
2 ripe tomatoes optional

Steps:

    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Peel the potatoes and cut into 2cm chunks, then cook in boiling salted water for 12 minutes, or until tender.
    3. Peel the carrot. Stand a box grater in a deep baking tray or dish, then coarsely grate the carrot, along with the celery and Cheddar.
    4. Switch to the fine side of the grater, and grate in the lemon zest and chilli. Pick and finely chop the parsley (stalks and all), and add to the tray or dish.
    5. Slice the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns.
    6. Squeeze over the lemon juice (no pips please!), drizzle lightly with olive oil and add a good pinch of sea salt and black pepper. If you want to add any spinach or tomatoes, roughly chop and add them now. Mix everything together really well.
    7. Drain the potatoes, and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper, then mash until nice and smooth.
    8. Dot and spread the mash evenly over the top of the fish and grated veg.
    9. Bake in the oven for 40 minutes, or until cooked through, crispy and golden on top, then serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.

Nutrition Facts : Calories 683 calories, FatContent 33.2 g fat, SaturatedFatContent 11.3 g saturated fat, ProteinContent 53.1 g protein, CarbohydrateContent 45.7 g carbohydrate, SugarContent 4 g sugar, SodiumContent 2.6 g salt, FiberContent 4.7 g fibre

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    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Peel the potatoes and cut into 2cm chunks, then cook in boiling salted water for 12 minutes, or until tender.
    3. Peel the carrot. Stand a box grater in a deep baking tray or dish, then coarsely grate the carrot, along with the celery and Cheddar.
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