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.

Mayonnaise is an incredible condiment that can fix even the most boring recipe with just one dollop. It adds a tart creaminess to a simple sandwich or traditional coleslaw and pairs well with a variety of delicious flavours from fresh herbs to spicy chillies and everything in between. B-well Original Tangy Mayonnaise is not only a great mayo, but it is also gluten-free and vegan friendly, containing no eggs or dairy. The next time you’re at a loss for what to whip up in the kitchen think about these 5 easy tangy mayo recipes.

1. Crispy grilled cheese

A classic toasted sandwich, oozing with melted cheese, brings back only the best childhood memories. Now you can elevate your toastie game with B-well Original Tangy Mayonnaise. Substitute the butter or margarine on the outside of the bread with a generous spread of mayo to give it a crunchy golden crust and tangy mayo zing.

2. Perfect roast veggies

Roast vegetables make the ideal warm and comforting side dish, especially during these cold months. Cook them perfectly using B-well Original Tangy Mayo to get that lightly-toasted, crispy outside and delightful soft centre. Toss 800 g mixed roasting vegetables with 3 tbsp B-well Original Tangy Mayonnaise. Place on an oven tray, season and roast for 25-30 minutes at 200℃, until cooked through.

3. One-minute chocolate frosting

Making great chocolate icing never needs to be a hassle again. B-well Tangy Mayonnaise can be used to whip up an amazing and delicious dairy-free topping for cakes and cupcakes in just seconds. Whisk ¾ cup B-well Original Tangy Mayonnaise with ½ cup sifted cocoa powder, 2½ cups sifted icing sugar and 1 tbsp vanilla essence. Thin with a little bit of water to reach your desired consistency.

4. Creamy vegan salad dressings

Decadent and creamy salad dressings and sauces are no longer off-limits for those who choose to enjoy a plant-based diet. B-well Original Tangy Mayonnaise can be used to make a variety of easy and versatile vegan dressings that are packed full of flavour.

To make a vegan 1000 Island dressing, mix ½ cup of B-well Tangy Mayo with ¼ cup roasted cashews, ⅓ cup sundried tomatoes, ¼ cup water, 3 tbsp apple cider vinegar and 1 tsp salt in a blender or food processor and blend until smooth and creamy.

For a creamy garlic and herb dressing, place ½ cup B-well Tangy Mayo in a blender with a handful of coriander, a handful of parsley, 3 garlic cloves and 1 tsp of salt. Blend until smooth.

5. Easy homemade garlic bread

No weekend braai is complete without a warm, soft garlic bread straight off the coals! This familiar favourite also pairs nicely with soups and stews and can be made at home with just a handful of ingredients. Cut slices into the top of a french loaf, about halfway down, leaving a 2 cm space between each slice. In a separate bowl combine ½ cup B-well Original Tangy Mayonnaise, ¼ cup sliced spring onions, ¼ cup chopped parsley and 4 minced garlic cloves. Spoon the mixture into the slits and wrap the whole loaf in foil. Bake at 180℃ for 20 minutes or place over hot coals for 10 minutes, turning occasionally.

Words: Kate Turner
Photography: Pexels

The post 5 easy ways to include tangy mayo in your recipes appeared first on MyKitchen.

Snacks for the little ones, dinner party appetisers, padkos for the road… The options are endless for these yummy meatball sliders!

MAKES 12 // COOKING TIME 40 min

INGREDIENTS
1 kg ready-made bread dough
2 eggs, 1 whisked
Olive oil, to fry
1 onion, peeled and diced
2 garlic cloves , peeled and crushed
1 tbsp chopped parsley
1 tsp dried origanum
1 tsp brown sugar
Salt and black pepper
500 g mince
⅓  cup flour
2 tbsp flaxseed
4 Peppadews + to garnish
¼ cup mayonnaise
Salad greens, to serve

METHOD
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Roll the dough into 12 balls. Arrange on the baking tray and leave to proof for 20 minutes.
3. Brush each bun with whisked egg. Bake for 15 minutes, until golden. Cool completely.
4. Heat a little oil and fry the onion until soft. Add the garlic, herbs and sugar. Season. Gently heat the mixture through.
5. In a bowl, combine the onion mixture with the mince, flour flaxseed and remaining egg. Chill in the fridge for 5 minutes.
6. Roll the mixture into 12 balls. Heat some oil and fry meatballs for about 3 minutes a side, until golden brown.
7. Mix the chopped Peppadews with the mayonnaise.
8. To assemble the meatball sliders, place a meatball in each bun. Add Peppadew mayo and salad greens. Use a skewer to hold it together. Garnish with extra Peppadews.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Have some leftover meatballs? Enjoy them with pitas and salted yoghurt in this great lunch recipe.

The post Meatball sliders with mayo and peppadew appeared first on MyKitchen.

Mayonnaise is a much-loved essential ingredient in almost every SA home. Creamy and delicious, it can be used for anything, and we’re about to prove it to you! You can use B-well’s luxurious Thick & Creamy Mayo for any one of these tips, tricks or recipes

1. RECYCLE & REUSE

Mayo is great for removing labels and the residue of label glue from plastic and glass containers, whether it’s a pickle jar or a coffee tin. We love repurposing these to help keep ingredients organised in the kitchen. Pull off as much of the label or sticker as you can, and rub a thick layer of mayonnaise over whatever’s left. Allow to sit for a few minutes before buffing off with a coarse cloth.

2. PERFECT CHICKEN STRIPS

Mayonnaise isn’t just the ideal dipping sauce for your chicken strips. Coating your chicken in mayo before rolling it in breadcrumbs and frying will help the crumbs stick fast to the meat, making it even crunchier. The oil in the mayonnaise also helps to prevent the chicken from drying out while it’s cooking. Delicious!

3. SHINE ON

Finger marks and smudges on stainless steel appliances or kitchenware can be frustrating, but a jar of mayonnaise and a soft dusting cloth are here to save the day. Smear a small amount of mayo on your cloth and use it to shine your stainless steel goods to restore them to their former glory.

4. STUCK ON YOU

Come rain or shine, winter or summer, South Africans will braai. But if there’s one thing that can dampen the spirits, it’s half of your gorgeous piece of fresh fish sticking to the braai grid when you try to burn it. Spread a thin layer of mayonnaise onto your fish before popping it on the braai. It will prevent the skin from sticking and will add some extra secret flavour.

5. BUBBLEGUM DISASTERS

If you have little ones at home, you have probably had to deal with gum stuck in their hair or in your carpets or even a fluffy jersey. Massage a dollop of two of mayonnaise into the gum and the surrounding area, and it will work its magic in just a couple of minutes. The oil will help to loosen the gum and you’ll be able to pull it away with ease.

6. THE EASIEST CHOCOLATE CAKE

Although it may sound like a strange thing to do, replacing the oil and eggs in a chocolate cake with mayonnaise will help you to bake the best moist chocolate cake ever. The oil in the mayo allows for a rich texture and the tanginess brings out the natural sweetness of the chocolate.

B-well’s Rich & Creamy Mayo is dairy- and gluten-free and vegan, so this is an amazing swap to the perfect slice a possibility for a range of dietary requirements.

INGREDIENTS
2 cups flour
1 cup sugar
1 tsp bicarbonate of soda
1½ tsp baking powder
⅓ cup cocoa powder
Pinch salt
1 cup B-well Thick & Creamy Mayo
1 cup water
1 tsp vanilla essence

METHOD
1. Preheat oven to 180℃. Grease a 23 cm square baking tin.
2. Sift all the dry ingredients together.
3. In a separate bowl, whisk the mayo, water and vanilla together.
4. Fold the wet ingredients into the dry until just combined.
5. Pour into the prepared tin and bake for 30 minutes, until cooked through.
6. Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Top with your favourite icing.

Be a part of the #BWELLTasteOff on the B-WELL Foods Facebook page and stand a chance to WIN a B-well Mayo Hamper! They want to hear from YOU!

1. Find us on Facebook @B-WELLfoods
2. Tag #BwellTasteOff and tell us what you think of B-well Mayo.
3. Take the challenge! Post an image, video or comment about how much you love it! Make sure to use the hashtag!

You can also send them a WhatsApp on 060 582 3678 with your images, videos and voice notes!

Ts&Cs apply

Words: Kate Turner
Photography: Courtesy images; Pexels

The post Making chocolate cake and 5 other uses for mayonnaise appeared first on MyKitchen.

Sneaky starter or a delicious main, there’s nothing as crowd-pleasing as BBQ chicken wings. Go for this saucy whisky BBQ flavour with sweet-chilli mayo.

SERVES 4-6 // COOKING TIME 1 hour

INGREDIENTS
For the whisky sauce
1 cup whisky
¼ cup tomato sauce
1 tbsp Worcestershire sauce
1 tbsp apple-cider vinegar
3 tbsp brown sugar
2 tsp lemon zest
For the wings
2 garlic cloves, minced
3 tsp paprika
2 tsp cumin
1 tsp cayenne pepper
1 tsp dried parsley
1 tsp dried thyme
12 chicken wings
3 tbsp olive oil
2 tbsp chopped chives, to garnish
For the sweet-chilli mayo
¾ cup mayonnaise
¼ cup sweet-chilli sauce
Juice of 1 lime
½ tsp paprika

METHOD
For the whisky sauce
1. Bring all the ingredients to a boil over medium heat.
2. Lower the heat and simmer until slightly reduced and thickened, about 10-12 minutes.
For the wings
1. Combine the garlic, spices and herbs. Toss chicken wings in the olive oil, then rub with the spice mix.
2. Thread the wings on to skewers and place skin-side down on a braai grid over medium-hot coals. Cook for 5-7 minutes on each side.
3. Remove from the heat and baste with the whisky sauce. Braai for another 10 minutes, until cooked through. Baste with the remaining sauce just before serving.
For the sweet-chilli mayo
1. Combine mayonnaise, sweet-chilli sauce and lime juice. Sprinkle with paprika.
2. Garnish the wings with fresh chives. Serve with braaied mielies, lime wedges and the sweet-chilli mayo on the side.

Recipe: Jessa-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

These BBQ pulled chicken sliders also deserve a place on the appetiser platter!

The post Whisky BBQ chicken wings with sweet-chilli mayo appeared first on MyKitchen.

These rye and honey-crusted veggies work well as a healthy side or daytime snack. Serve with sriracha mayo for a spicy flavour!

SERVES 2 // COOKING TIME 1 hour 50 min

INGREDIENTS
For the rye and honey-crusted veggies
2 slices rye bread, toasted
¼ cup flaxseed
½ tsp salt
½ tsp pepper
200 ml milk
2 tbsp cornflour
1 tbsp olive oil
½ cauliflower, cut into florets
4 baby marrows, halved
2 carrots, sliced thickly
3 tbsp honey or agave nectar
3 tbsp low-sodium soya sauce
Handful fresh mint, chopped
For the sriracha mayo
1 tbsp sriracha
3 tbsp mayonnaise

METHOD
For the rye and honey-crusted veggies
1. Preheat oven to 180°C. Oil a baking tray.
2. Blitz the rye toast in a food processor until it forms coarse crumbs. Add flaxseed and seasoning, and process until fine.
3. Transfer to a bowl and add the milk, cornflour and olive oil. Mix until smooth.
4. Use your hands to press the crust on to the tops of the cauliflower, baby marrows and carrots. Bake for 30 minutes, until the crust is crispy.
5. Prepare a sticky sauce by whisking together the honey/agave and soya sauce until well combined.
6. Remove the veggies from the oven and drizzle them with the sticky sauce. Bake for a further 20 minutes.
For the sriracha mayo
7. Combine the sriracha and mayonnaise.
8. Sprinkle the roast veg with mint and serve with sriracha mayo.

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

To make your veggies a full meal, try this roast veg gatsby.

The post Rye and honey-crusted veggies with sriracha mayo appeared first on MyKitchen.