Chilli tuna with noodles

Serves 2-3  

Ingredients

Two tins of tuna

3 birdseye chillies

1.5 limes, plus zest

Tray of cherry tomatoes

½ red onion

2 nests of egg noodles

Coriander

Salt and pepper

My recipe

I always remember a very healthy, very hot tuna noodle dish I made years ago.

I have used the chilli tuna method in a few other dishes, like the salads.

Tuna is really slimming, add chillies and lime and it becomes a fiery tasty treat. 

For extra umph I added red onion and cherry tomatoes.  It is very tasty indeed, I didn’t want to stop eating, in fact I think I had two plates that day and got called a greedy cow. 

This recipe can be done within around 15 minutes. 

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Get the tuna mixed with the chillies and lime zest and then juice.  I grate the lime with the cheese grater.  You might want to add bit by bit tasting as you go along as this measure is to my taste and it’s quite hot. 

Chop your cherry tomatoes and onion.

The noodles only take 4- 6 mins so cook them when you’re ready.

Add your onion, tomatoes and salt and pepper to the tuna. 

Drain your noodles and then mix in the tuna.

Serve with a sprinkle of coriander.

Enjoy      

Tuna steaks with chips and onion

Ingredients

2 Tuna steaks

Chips

1 onion chopped small and neatly

1 tsp fresh ginger

Handful of fresh chives

Juice of ½ a lime

Olive oil 

Chilli powder (optional) 

This recipe was inspired by a meal I had by the river in Bangkok. 

This is the picture I took in Thailand.

Chop the onion and chives; cut the onion finely and neatly.

Mix the onion in a large bowl with the ginger, chives, lime, glug of olive oil and chilli powder. 

Give it a taste then squash down into little pots so when you plate up it keeps its shape. 

Keep in the fridge until serving time.

Get the chips in the oven and cook the steaks on the barbie or griddle pan for 5-6 minutes.

Carefully empty the pot of onions alongside your tuna.  If you wish to decorate with the chives see above picture. 

This was my first attempt to recreate one of my favourite Thai meals.  I was rather shocked how good it tasted and it was a lot easier than I thought it would be.  Apart from on the menu it said onion, chive and ginger I had no idea how it was actually made.  It’s really simple for such a wonderful recipe and although chips are involved it felt like a fine dining experience.

Since that wonderful day I have been meaning to give this dish a bash.    

For my version I decided to use freshly grated ginger out of the freezer.  I chose olive oil and lime to coat the mixture which worked really well. 

I added a sprinkle of chilli powder for a little kick which definitely wasn’t in the original. 

This was one of those meals / days I will never forget. 

Enjoy         

Spicy Tuna with Tomato and Rice

Ingredients

2 tins of tuna (John West in Brine)

Tin of chopped tomatoes

1 onion chopped  

½ tin sweetcorn (small)

Ghost pepper sauce or birdseye chilli’s

1 cup rice

This is a really quick, cheap, tasty, simple recipe that my friend taught me how to cook about 10 years ago. 

After you have chopped the onion combine this with the tuna, tomatoes and sweetcorn.

Turn on the rice and the two should be ready about the same time. 

When it’s nearly ready I add a drop of ghost pepper sauce.   If you have never used ghost pepper sauce, I mean a drop - it’s very hot. 

If you prefer using fresh chilli add this at the beginning.

Of course do it without the sauce /chilli’s if you prefer it plain. 

Enjoy