Student's Easy Tuna Pasta (IP, GF, DF)

As my kids are getting older and some are leaving the nest, I feel inspired to share some recipes that are my default go to's for a Quick and Easy meal, or when I reach the end of the month and need to cook on a budget from the pantry. This one is put together really fast and can feed a dorn room of students on a budget!

Student's Easy Tuna Pasta

Ingredients:

1 Packet Pasta of choice (Use GF if needed)

Water

Salt

1 Tin of tuna (optional: 2 if you want more protein)

1 small onion, finely chopped

1 green Pepper, chopped

1/2 - 1C Mayonnaise

Method:

1. Instant pot method: Place the whole bag of pasta in the instant pot with 4C water (1 Liter) and sprinkle salt. Close the lid, seal, and pressure cook on high for 8 minutes. Allow a natural release.

Stovetop Method: Place the pasta in a large pot and cover with boiling water and add salt. Bring this to a boil for about 8 minutes. Drain when al dante.

2. While the pasta cooks, drain and empty a tin of tuna into a breakfast bowl.

3. Add the chopped onion and green pepper and 1/2 C mayonnaise. Season with salt and pepper to taste.

4. When the pasta is ready, add the tuna Mayonnaise to the pasta and stir until well coated. Taste and adjust seasoning and add mayonnaise if needed.

Serves 6

Tuna Kedgeree

Tuna Kedgeree

Ingredients:
1 tin of Tuna (170g)
1 Onion Chopped,
1 tsp Curry powder
1/2 tsp Turmeric
Salt & ground Pepper
2 C Rice
4 C Chicken stock
2 Hard boiled eggs, shelled and quartered

Method:
1. Prepare the eggs.
2. Fry the onion in butter until golden.
3. Add the curry powder and turmeric and salt and pepper and stir for 15 seconds to sizzle the spices.
4. Stir in the rice and then the stock. Cover and simmer for about 15 minutes until the stock has been absorbed and the rice is cooked through. Gently mix the tuna and heat the kedgeree through.
5. Serve as is, or on slices of buttered toast.
6. Garnish with quartered hard boiled eggs.

Note: this dish is delicious with a cup of frozen Peas or Corn heated through.

Serves 6

Estelle's Salmon or Tuna Pate

This pate is AMAZING and everyone loves it! I've made it as an appetizer while my guests wait for lunch to be served. Make it the night before and serve it chilled with Melba toast or crackers.

Estelle's Salmon or Tuna Pate

Ingredients:
1 packet of Pineapple (or lemon) jelly
250ml Boiling water
1 large tin of Salmon (or 2-3 small tins of tuna)
1 small Onion, chopped
2 Gherkins, chopped
125ml Mayonnaise
125ml Yogurt or Cream cheese
60ml Tomato sauce
a dash of Worcester sauce
chopped Parsley
Salt and Pepper to taste

Method:
1. Dissolve the Jelly powder in boiling water in a smallish bowl and set aside to cool off.
2. In a separate bowl, mix all the remaining ingredients, mashing the tuna.
3. Add salt and Pepper to taste.
4. When the jelly has reached room temperature, add it to the fish mixture and whiz up with a hand held blender until you like it's consistency.
5. Pour into the serving bowl and refrigerate.
6. You could also grease a fish shaped mold and pour it in to set.

Makes: 2 Pudding bowls full or 1 fish