If you’re struggling to decide on what to make for dinner then this quick and delicious pasta puttanesca recipe has your name on it. You’re also likely to have many of these ingredients in your pantry.

SERVES 4

INGREDIENTS
2 tbsps olive oil
3 garlic cloves, peeled and crushed
12 cherry tomatoes, halved
Zest of ½ orange
2 × 170 g tins tuna in oil
1 cup black olives, pitted and chopped
⅓ cup capers, drained and chopped
½ tsp red wine vinegar
Salt and pepper
400 g linguine, cooked
2 tbsps chopped chives, to garnish

METHOD
1. Heat the olive oil in a large frying pan over low heat. Add the garlic and fry until it starts to brown.
2. Stir in the cherry tomatoes, orange zest, tuna (along with the oil), olives and capers. Allow to simmer for about 20 minutes, then remove from the heat. Add the vinegar and season.
3. Toss the linguine with the sauce to coat. Serve garnished with the chopped chives.

Feel like you’re eating a restaurant-quality meal in the comfort of your own home, with this delicious spicy shrimp pasta recipe. You must try it!

The post Pasta puttanesca appeared first on MyKitchen.

With extra protein and omega-fatty acids, this tuna salad with baby marrow and beans is ideal for a nutritious and budget-friendly lunch!

SERVES 4–6 // COOKING TIME 15 min

INGREDIENTS
For the salad
2½ cups rocket
1 tin tuna, drained
1 tin cannellini beans, drained and rinsed
1 baby marrow, ribboned
½ cup peas, blanched
2 radishes, thinly sliced
For the dressing
2 tbsp apple cider vinegar
2 tsp lemon juice
2 tsp mustard
2 tsp honey
1 tsp soy sauce
¼ tsp chilli powder
⅓  cup olive oil

METHOD
1. For the salad, gently toss all the ingredients in a bowl.
2. For the dressing, whisk all the ingredients, except the olive oil, together. Slowly whisk in the olive oil, a little at a time.
3. Drizzle the salad with the dressing just before serving.

Recipe & styling: Kate Turner
Photography: Jotham van Tonder // HMimages.co.za

If it’s healthy ingredients and a no-fuss recipe you’re after, you’ll love this barley salad jar with spinach and sardines.

The post Tinned tuna salad with baby marrow and beans appeared first on MyKitchen.

A fresh and healthy lunch or dinner option that won’t break the bank is what you’ll get with these yummy tuna cakes and lemony dip!

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
For the tuna cakes
½ onion, finely chopped
2 tins tuna, drained
2 potatoes, peeled, cooked and mashed
1 tbsp mayonnaise
2 eggs, beaten
1 tbsp lemon juice
1½ tsp paprika
¼ cup chopped coriander
1½ cups breadcrumbs
For the lemony dip
¾ cup mayonnaise
4 tsp lemon juice
1 tsp lemon zest
1 garlic clove, grated

METHOD
For the tuna cakes
1. Heat some oil in a pan over medium. Fry the onions until soft. Remove from the pan and pop into a large mixing bowl.
2. Add the tuna, mashed potatoes, mayonnaise, eggs, lemon juice, paprika, coriander and ½ cup of the breadcrumbs. Season to taste.
3. Divide the mixture into 6 and form into patties. Roll each patty in the remaining breadcrumbs.
4. Heat some more oil in the pan and fry each patty for 3–4 minutes on each side, until they are crispy and golden brown.
For the lemony dip
1. Whisk all the ingredients together until well combined. Serve with the tuna cakes.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Discover more delicious options for tinned tuna with our sweet potato and tuna salad.

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