All Entries Tagged With: "Tuna"
Bouchons au Thon
The South Arm Cooking Club for seniors had a guest on their last cooking session. The guest is Margaret Hewlett, the executive director from the Richmond Food Bank Society. Can you guess why is she invited?
The reason is the food concession at the South Arm Community Center Christmas craft fair was a great success. The seniors made the Best Cocoa Brownies, a few types of sandwiches and hot chocolates for the food concession. The response was so good that they ran out of food and have to go out to buy more ingredients to make more sandwiches.
People are very generous and they pay generously for the food at the concession. Stella presented the proceeds of $681 to Margaret. This is the time of the year where the food bank needed donations the most during the holiday season. Margaret shared with the seniors some information on the Richmond Food Bank Society and offered the seniors a tour of the Richmond Food Bank Society in the near future.
Alright, back to food, the theme for this cooking session is appetizers as the Christmas holiday is approaching fast. The first appetizer is called Bouchons au Thon. Bouchon in french means cap or cork or stopper while au thon is tuna. Therefore Bouchons au Thon is literally translated to Tuna Cap or Tuna Cork. This is more so if it is baked in a regular muffin tin. This recipe is adapted from Orangette and it makes 8.
These Bouchons are like miniature, crustless tuna quiches. They are delicious warm or at room temperature, and can be baked in any configuration: miniature muffins, regular muffins, or tart-size. They also freeze well, and should be gently reheated before serving.
Fettuccini with Tuna and Fresh Tomatoes
The second recipe which Minoo demonstrated at the Gilmore Park Church Community Kitchen was a pasta dish. It is a fast, easy and fresh tasting pasta. It is made with canned tuna which is usually a pantry item and freshen up with some fresh sweet tomatoes.
This fast and easy Fettuccini with Tuna and Fresh Toamatoes dish is perfect for a family meal on a busy evening.
Ingredients
- 375g fettuccine or other long pasta
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/2 teaspoon each, dried basil and thyme
- pinch of hot pepper flakes (or to taste)
- salt
- 2 tablespoons all-purpose flour
- 2 cups milk
- grated zest of 1 lemon
- 2 cans light tuna (look for Italian tuna packed in olive oil for a more intense flavour tuna); you may replace tuna with 125g chopped smoked salmon and add 1 teaspoon crushed pink or green peppercorns with the garlic or 2 tablespoons drained capers
- 4 small plum tomatoes, chopped
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup whole or chopped black or green olives (optional)
- 1/4 cup chopped fresh basil
Salade Nicoise
The South Arm Cooking Club for Seniors resumed for the fall season. We are glad to see Paul and Frank back in the kitchen after they recovered from some health issues. We also like to welcome Keiko and Chris who are new to the kitchen.
As usual, Charlene and Stella prepared a few delicious and healthy recipes for the seniors to participate in making and enjoying them for lunch. The first recipe is called Salade Nicoise from Charlene. This recipe serves 2 but we trippled it in the seniors’ kitchen.
The Salade Nicoise is a wonderfully balanced meal, offering vegetables, starches, and proteins all on one plate. This salad gets its name from a French seaside city of Nice where tuna is traditionally features in this salad.
Sydney and Frank made this Salade Nicoise.
Ingredients
- 2 red potatoes
- 6 oz. green beans (about two small fistfuls)
- 2 eggs
- 12 cherry tomatoes, slice into half
- 6 black or green olives, slice into half
- 7-oz. can top quality tuna
Dressing:
- 4 anchovies (optional)
- 1 clove garlic, minced
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- salt and pepper to taste
P/S: missing ingredients in the photo include eggs, and dressing ingredients.
Tuna Pie
Tanni made a simple pie which is great as a snack or for school lunch. It can be made with canned tuna or salmon. We made both in the kitchen. We found that the Tuna Pie taste better. Perhaps, the salmon flavour is slightly stronger.
The Tuna or Salmon Pie is filled with carrot, tomato and potato. It’s a good way to incorporate vegetables into a dish which kids will eat. This can be eaten warm or cold.
Ingredients
- 1 can tuna or salmon
- 4 oz butter
- 3 eggs
- 2 teaspoons mustard
- 3/4 cup bread crumbs
- 1 onion, finely chopped
- 1 tomato, diced
- 2 potatoes, boiled and mashed
- 1 medium carrot, boiled, peeled and diced
Click on the link below for the instructions.
