Tuna Loaf with Potatoes

The South Arm Community Kitchen met again for another cooking adventure.

For this kitchen, we made a Tuna Loaf with Potatoes.

We served the Tuna Loaf with Potatoes with a Cranberry Almond Spinach Salad. You can click here for the recipe.

Ingredients

  • 2 cups mash potatoes
  • a teaspoon Paprika
  • 2 teaspoons Dijon mustard
  • salt and pepper to taste
  • 1 egg
  • 1/3 cup Parmesan
  • 1/2 cup drained tuna
  • a small bunch of Parsley, chopped
  • a handful of sliced black olives
  • breadcrumbs for coating

Source: South Arm Community Kitchen

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Tuna Salad with Cannellini Beans, Red Onion and Tomatoes

Minoo served a Tuna Salad along the dips and chips at the South Arm Community Kitchen.

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Cannellini beans go well with tuna in this salad. This is an easy to make salad with canned tuna and cannellini beans from the pantry.

Ingredients

  • 1 x 6-ounce can tuna, drained
  • 4 small tomatoes, cut into wedges
  • 1 1/4 cups cooked cannellini beans or canned beans (rinsed if canned)
  • 1 small red onion, peeled, halved and very thinly sliced
  • 1/4 cup fresh basil, coarsely chopped
  • 1 tablespoon dried oregano
  • 3 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper

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Source: via Minoo

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Lunch Box Idea: Tuna Pocket

Have you wonder how the pocket in a pita is created? The pocket is created by steam which puffs up the dough and as the bread cools and deflated, a pocket is left in the center. Pita pocket is such a convenient container for all sorts of fillings. I love Peanut Butter Pita Bread which has the creaminess from the peanut butter and crunchiness from the frosted cornflakes which I created in the early days of chowtimes.

Here is a another simple Tuna Pocket recipe that kids will enjoy and is ok for school lunch box as many schools are peanut free zone nowadays.

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Tuna and grape goes well in this simple Tuna Pocket recipe. The coleslaw and lettuce adds crunch to it and made this a complete meal with carbohydrate, protein, fiber and vitamins.

Ingredients

  • 1/2 cup coleslaw blend
  • 1/2 cup halved seedless red grapes
  • 1/2 cup flaked drained canned tuna in water
  • 2 tablespoons of your preferred dressing, like mayonnaise, kraft calorie-wise Rancher’s choice dressing
  • 1/2 round whole wheat pita
  • leaf or romaine lettuce

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Source: unknown

Yields 1 serving

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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?

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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.

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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.

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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.

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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.

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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.

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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

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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.

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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

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P/S: missing ingredients in the photo include eggs, and dressing ingredients.

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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.

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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

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Click on the link below for the instructions.

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