We hero the humble tin of tuna in these lean, mean, mouth-watering meals.  

Our tuna pâté is a nod to the flavours of a classic nigoise salad and can be served with a cheeseboard, on crusty bread or with dinner.  

Tuna nicoise pate 

Serves 4 as a starter 

Totatl time 20 minutes

Ingredients 

2 tins (170g each) tuna, drained 
1/3 cup butter, softened 
½ cup cream  
1 lemon, zested and juiced 
1 Tbsp wholegrain Dijon mustard  
¼ cup parsley, finely chopped 
2 eggs, boiled, cooled and peeled 
8 black olives, pitted and roughly chopped 
4 capers, chopped 
1 spring onion, chopped 
Salt and milled black pepper  
Crackers and breadsticks, for serving  

Method

1. Add ingredients to a food processor and blend until smooth. 
2. Taste and season well with more salt and pepper if needed. 
3. Spoon pâté into a bowl or lined tin, cover and refrigerate for 2 hours. 
4. Serve at room temperature with crackers and breadsticks. 

Tuna croquettes

Makes 12 

Total time 1 hour

Ingredients

For the croquettes  

2 tins (170g each) tuna, drained 
4 potatoes, cubed and cooked until tender 
1 clove garlic, grated 
2 Tbsp parsley, chopped 
1 spring onion, chopped 
1 lemon, zested and juiced 
Pinch of chilli flakes 
Salt and milled black pepper  

For frying  

1 cup flour  
1 cup panko breadcrumbs  
1 egg, whisked 
Vegetable oil, for frying  

For serving  

Sriracha mayo  
Zesty herb sauce (see Chef’s Tip below)  

Method

1. Combine croquette ingredients in a bowl and mash together until smooth. Season generously. 
2. Shape mixture into golf ball-sized portions, place on a plate, cover with plastic wrap and chill for 30 minutes. 
3. Place flour, breadcrumbs and whisked egg to separate bowls. 
4. Heat oil in a pot for shallow frying. 
5. Dip croquettes in flour, then egg, and finally in breadcrumbs. 
6. Shallow fry for 2-4 minutes or until golden and crispy. Remove and drain on kitchen paper. 7. Serve tuna croquettes immediately with sauces on the side. 

Chef’s tip
For a zesty herb sauce, combine 20g finely chopped parsley with 1 minced garlic clove, 1 seeded and finely chopped chilli, Y2 zested and juiced lemon and Y4 cup olive oil. Season well and mix to infuse the flavours.   

Tuna melt 

Serves 4 

Total time 20 minutes

Ingredients

For the tuna base  

2 tins (170g each) tuna, drained 
1/3 cup cream cheese 
1 clove garlic, minced 
¼ red onion, very thinly sliced 
2 Tbsp Sriracha 
2 Tbsp chopped fresh dill, plus extra for garnish 
Softened butter, for toasting 
8 slices farm-style bread 
1 cup grated Cheddar 
1 cup grated mozzarella  

Method 

1. Combine tuna base ingredients in a bowl and season. 
2. Combined grated cheese. 
3. Butter bread slices on both sides. 
4. Heat a pan or sandwich press over medium-high heat and add two slices to toast. 
5. While toasting, spoon a generous layer of tuna base to one slice, top with cheese and then season. 
6. Place second slice onto cheese and press down. Flip sandwich to toast the other side. 
7. Repeat with other three sandwiches. 
8. Serve hot, garnished with herbs. 

For the ultimate tuna mayo

Ingredients

2 tins (170g each) tuna, drained 
½ cup mayonnaise  
2 tsp Dijon mustard
Salt and milled black pepper  
½ lemon, zested 
½ clove garlic, grated  

Tuna mayo bagel

Serves 2

Total time 10 minutes

Combine tuna mayo ingredients. Toast 2 seeded bagels, top with lettuce leaves and spoonfuls of tuna mayo. Top with a handful each of petite herbs and bean sprouts. Slice and serve.  

Crunchy tuna mayo chickpea salad

Serves 2

Total time 20 minutes 

Combine tuna mayo ingredients. Toss 1 tin (410g) rinsed chickpeas with 2 Tbsp olive oil, ½ tsp cumin and ¼ tsp paprika and roast at 180°C for 15 minutes. Toss 1 packet (40g) rocket to a salad bowl and toss with 150g quartered cherry tomatoes, 2 wheels crumbled feta, 1 ribboned mini cucumber and ¼ thinly sliced red onion together. Serve salad topped with chickpeas, tuna mayo and a squeeze of fresh lime.  

 Tuna mayo hand rolls

Makes 6

Total time 15 minutes

Combine tuna mayo ingredients and 1 Tbsp hoisin sauce. Cut 1 large carrot, 1 mini cucumber and slice 1 avo into matchsticks. Place 1 nori (seaweed) sheet on a plate. Place a portion of each ingredient in the corner of the nori, fold over and roll into a pouch. Repeat with remaining ingredients to make 6 hand rolls. Scatter with black sesame seeds and serve with soy sauce or kewpie mayonnaise. 

Words by Sjaan Van Der Ploeg
Photographs: Zhann Solomons  

The post 4 appetising tuna recipes that may surprise you appeared first on MyKitchen.

Burgers are so well-loved that they even have their own day on 28 May. We’re sharing our top 5 mouth-watering burger recipes you simply must try! 

Rice and red kidney bean burgers with cucumber-garlic yoghurt 

SERVES 6 // COOKING TIME 15 min 

No longer just a side dish, it’s time for rice to take centre stage on your plate. Put it in the spotlight with these rice and red kidney bean burgers.

INGREDIENTS

For the rice and red kidney bean burgers
1 tin red kidney beans, drained
¾ cup cooked brown rice
½ cup breadcrumbs
2 celery sticks, roughly chopped
1 onion, chopped
1 egg
1 garlic clove, crushed
1 tsp ground cumin
1 tsp paprika
Salt and pepper

For the cucumber-garlic yoghurt
1 cup yoghurt
½ cucumber, grated and drained
1 garlic clove, crushed

To serve 
6 seeded brown rolls, halved and toasted
Handful baby spinach
2 carrots, ribboned
½ red cabbage, thinly sliced 

METHOD

For the rice and red kidney bean burgers
1. Pulse all the ingredients together in a food processor until well combined.
2. Shape the mixture into 2 cm-thick patties. Rest on a baking tray

For the cucumber-garlic yoghurt
1. Combine all the ingredients and set aside.
2. Preheat a pan with olive or coconut oil. Once hot, add your patties and gently fry for 10–12 minutes until heated through.

To serve
1. Toast your bread rolls. Spread on the yoghurt, then top with a burger patty, baby spinach, carrot ribbons and red cabbage. 

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za
 

Bagel breakfast burgers inspired by New York City

MAKES 4 // COOKING TIME 30 min 

South African’s are no stranger to a good burger, but how about taking a tip from New York and trying these delicious bagel breakfast burgers? 

INGREDIENTS

4 bagels, halved
4 eggs
4 beef burger patties
200g micro rocket
2 avocados, sliced 

METHOD

1. Using a small 4cm cookie cutter, make the hole in your bagel tops slightly bigger to make a nice nest for the eggs.
2. Heat some oil over low-medium heat in a pan and add your 4 bagel tops, with the sliced side down. Crack an egg into the centre of each bagel, pop the lid on and allow to cook for about 5 minutes, until the eggs are done. Remove from the pan and set aside.
3. Turn the heat to high and cook the patties for 4 minutes on each side. Lower the heat, cover and allow to cook for another 5 minutes.
4. Arrange the rocket on the bottom halves of the bagels. Top with a patty and avocado slices, and close with the top half of the bagel.  

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Apricot-glazed snoek burgers with shoestring fries

MAKES 10 // COOKING TIME 1 hour 

Ah, apricot and snoek – the South African match made in heaven. Wait for a warm weekend and whip up these snoek burgers on the braai. But if it’s cold and you have a hankering, they are just as good on a griddle pan or in the oven. 

INGREDIENTS

For the apricot glaze
¾ cup apricot jam
40g butter
1 stalk lemon grass, halved lengthways
1 red chilli, halved lengthways
 

For the snoek patties
Olive oil, to fry
1 red onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
400g smoked snoek, deboned and flaked
200g potatoes, peeled, cooked and roughly mashed
1 red chilli, chopped
1 Tbsp finely chopped coriander
1 Tbsp finely chopped parsley
Juice and zest of 1 lemon or lime
1 tsp smoked paprika, plus extra to season
Sea salt and milled black pepper
½ cup flour
 

For the shoestring fries
1.2kg potatoes
Vegetable oil, to deep-fry
 

To serve
10 sesame seed rolls
¾ cup mayonnaise
4 tomatoes, sliced
1 cup finely sliced red cabbage
1 red onion, peeled and finely sliced
Butter lettuce, to serve 

METHOD

For the apricot glaze
1. Heat all the ingredients in a pot, then remove from the heat and leave to infuse for an hour.
 

For the snoek patties
1. Heat a little olive oil in a pan and fry the onion and garlic until soft.
2. In a bowl, mix all ingredients (except the flour) using your hands.
3. Season the flour with salt and paprika. Form the mixture into patties and dust with flour. Place in the fridge for 20 minutes to firm up.
4. Heat a little olive oil in a pan. Fry the patties for 1 minute on each side, until golden brown. Drain on paper towel.
 

For the shoestring fries
1. Finely slice the potatoes and place in iced water.
2. Heat the vegetable oil over medium-low heat. Make sure the oil is not too hot, otherwise the chips will burn.
3. Drain the potatoes and dry well and fry a handful at a time.
4. Remove and drain on paper towel. Season with salt.
 

To serve
1. Place a patty on each roll and layer the remaining ingredients. Drizzle with apricot glaze and mayonnaise before securing with the top of the bun.
2. Serve hot with shoestring fries.

Veggie and beef burger

SERVES 4 // COOKING TIME 40 min

Make the best patties ever with these vegetable-pulp beef burgers! They’re filling and nutritious, so why not give it a go for lunch or your next braai?  

INGREDIENTS

For the pickled onion
¾ cup white wine vinegar
1 red onion, peeled and thinly sliced
½ tsp sugar
½ tsp salt 

For the burger patties
1 cup vegetable pulp (carrot and celery)
400g beef mince
1 onion, peeled and diced
2 eggs
⅓ cup breadcrumbs
2 Tbsp olive oil
1 Tbsp cumin
2 Tsp chilli flakes
1 tsp salt
1 clove garlic, peeled and crushed 

For the coleslaw
3 cups shredded cabbage
1 cup mayonnaise
1 cup double-thick cream 

To serve
4 burger buns
1 cup grated mozzarella
Coriander
Jalapeños, sliced 

METHOD

For the pickled onion
1. Combine all the ingredients and leave to pickle while you prepare the burger patties. 

For the burger patties
1. Preheat oven to 190°C.
2. Juice carrots and celery. Mix the pulp with the rest of the ingredients.
3. Divide the mixture into 4 equal portions and shape into patties.
4. Cook the patties in a griddle pan over medium-high heat, for about 5 minutes per side or until cooked through. Meanwhile, place the buns in the oven and toast for 3 minutes. 

For the coleslaw
1. Combine all the ingredients. 

To assemble
1. Spread coleslaw over the bottom of the buns. Sandwich a patty, grated cheese, onion pickle, coriander and jalapeños inside.

Crunchy and spicy chicken burgers

MAKES 4 // COOKING TIME 25-30 min plus 1hr marinating time  

There’s no excuse to skip out on a crunchy and spicy chicken burger! 

INGREDIENTS 

For the chicken
4 chicken breast fillets
Salt and milled black pepper
2 cups buttermilk or yoghurt
3 Tbsp sriracha
3 garlic cloves, grated
2 cups cake flour
2 Tbsp fresh coriander, chopped
2 Tbsp fresh parsley, chopped
1 tsp ground coriander
1 tsp ground cumin
1 Tbsp smoked or regular paprika
Vegetable oil for frying  

For the slaw
¼ small red cabbage, shredded
¼ small green cabbage, shredded
2 green apples, sliced
2 spring onion, sliced
1 carrot, peeled and grated
¼ cup plain yoghur
1 tsp wholegrain mustard
1 lemon, zested and juiced 

To serve 

4 seeded burger buns, toasted
Handful butter lettuce
¼ cucumber, shaved with a vegetable peeler
2 salad tomatoes, sliced  

METHOD

1. Place chicken in a large bowl and season generously.
2. Add buttermilk, sriracha and garlic and toss through to coat evenly. Marinate for 1 hour.
3. In a separate bowl, combine flour, herbs, spices and season well.
4. Add ¼ cup of buttermilk marinade to flour mixture and stir with a fork to create large flakes.
5. Dip each chicken fillet into flour mixture taking care to coat evenly. Deep-fry in hot oil for 10–12 minutes or until cooked through and golden. Drain on kitchen paper.
6. Combine cabbage, apple, spring onion and carrots.
7. Stir through yoghurt, mustard, lemon zest and juice and season. Set aside.
8. Assemble burger by layering lettuce, cucumber and tomatoes. Top with chicken and a generous helping of the colourful slaw.

The post The Ultimate Top 5 Burger Recipes appeared first on MyKitchen.

Decorate your brunch table with a generous helping of these breakfast bagels to treat your guests to the ultimate brekkie meal.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the caramelised onions
2 tbsp oil
2 red onions, sliced
2 tsp brown sugar
2 tbsp balsamic vinegar
For the asparagus
1 tbsp olive oil
Handful asparagus
Zest and juice of ½ lemon
To serve
½ cup cream cheese
4 bagels, cut in half and toasted
4 slices smoked salmon
2 tbsp capers, drained
¼ cup chives, chopped

METHOD
For the caramelised onions
1. Heat the oil in a pan over low heat. Add the onion and fry, stirring occasionally, for 10–15 minutes until soft and caramelised. Add the brown sugar and vinegar and cook for a further 3 minutes.
For the asparagus
1. Heat the oil in a pan over medium heat. Add asparagus, lemon zest and juice and fry for 8–10 minutes, until the asparagus is tender but still crunchy inside.
To serve
1. Spread cream cheese over the bagels. Top with asparagus, smoked salmon and caramelised onion and finish off with capers and chives.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Poached egg, smoked mackerel and hollandaise sauce make another tasty pairing for brekkie bagels!

The post Breakfast bagels with asparagus and caramelised onions appeared first on MyKitchen.

To celebrate our meat-free issue, we’re giving you these cute summer bagels with avo and strawberries to indulge in when the weather says yes!

MAKES 4 // COOKING TIME 20 min

INGREDIENTS
Handful mint, finely chopped
1 tsp lemon zest
250 g smooth cottage cheese
4 bagels, halved and toasted
1 avocado, thinly sliced
1 cup strawberries, sliced
4 radishes, thinly sliced
Microherbs and edible flowers, to garnish

METHOD
1. Mix the mint and lemon zest together to make a gremolata.
2. Spread the cottage cheese generously onto the bagels.
3. Top each bagel with avo, strawberries and radishes. Garnish with microherbs and edible flowers.

Recipe: Elizabeth MacKenzie
Styling: Ariella Cohen
Photography: Sean Dollery // HMimages.co.za

These poached egg, smoked mackerel and hollandaise bagels are another yummy summer option!

The post COOK THE COVER: Summer bagels with avo and strawberries appeared first on MyKitchen.

South African’s are no stranger to a good burger, but how about taking a tip from New York and trying these delicious bagel breakfast burgers?

MAKES 4 // COOKING TIME 30 min

INGREDIENTS
4 bagels, halved
4 eggs
4 beef burger patties
200 g micro rocket
2 avocados, sliced

METHOD
1. Using a small 4 cm cookie cutter, make the hole in your bagel tops slightly bigger to make a nice nest for the eggs.
2. Heat some oil over low-medium heat in a pan and add your 4 bagel tops, cut side down. Crack an egg into each bagel hole, pop the lid on and allow to cook for about 5 minutes, until the eggs are done. Remove from the pan and set aside.
3. Turn the heat to high and cook the patties for 4 minutes on each side. Lower the heat, cover and allow to cook for another 5 minutes.
4. Arrange the rocket on the bottom halves of the bagels. Top with a patty and avocado slices, and close with the top half of the bagel.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Bagel breakfast burgers inspired by New York City appeared first on MyKitchen.