Open tuna burger

You don’t always need a large list of ingredients to make a savoury dinner or lunch, or sometimes you’re just in a hurry and don’t want to spend hours in the kitchen or you know that feeling that after an exhausting day your stomach and soul are just craving for some comfort food? Well, this dish ticks all the above boxes, how great is that! And no worries, though the list may seem long, most of the items are already in your kitchen pantry!

ingredients tuna burgers
Ingredients tuna burgers

 

This is what you need:

(will feed about 4-6 persons depending if you add some sides or not)

  • 1 chopped onion
  • 2 tins of tuna (natural brine)
  • 1 small tin of anchovies, chopped
  • 3 large eggs
  • 2 teaspoons of paprika powder
  • A few drops of Worcestershire sauce
  • 3-4 grated cloves of garlic
  • Salt and pepper
  • About 8-10 tbs of breadcrumbs
  • Ciabatta divided in smaller pieces or 8 small bread rolls
  • Olive oil
  • Some slices of mature cheese or whatever you prefer, I use cheddar

 

This is what you do:

  • Glaze the chopped onions in some olive oil and set aside. Meanwhile open your tuna tins, remove the excess liquid and transfer the tuna flakes to a large bowl. Add the eggs, the chopped anchovies, the paprika powder, the Worcestershire sauce and the onions. Flavour with the garlic, salt and pepper.

 

  • At this stage, you can either proceed of put aside in the fridge to use later in the day or in the evening when you get home from work. If you proceed, or after removal from the fridge, check the density and start adding the bread crumbs to absorb any leftover liquid. Make sure everything is mixed thoroughly and the mixture is moist however not wet.

 

  • Take your bread rolls or chopped up ciabatta and slice horizontally in half, brush them with some olive oil and grill in the oven. Take them out, start filling them up with the tuna mixture and end with a nice slice of cheese on top.

 

  • In the oven this goes, for about 15’ at a temperature of 200°C

 

There’s a whole lot of fish in the sea, but you’re one hot tuna!

You can serve this with a yummy green salad or just eat them as such…oh, and I know you can’t wait to take that first bite, but remember the quote and beware not to burn the palate…hot, hot, hot, let them cool off for just a few seconds!

davEnjoy!

 

Ingrid

xxx

Chicken with a bonus

filled mozzarella chicken

No worries, I haven’t disappeared from the blogger’s great universe, just needed some mind and mainly body recovery time…when I know my mind is on food again and thinking of Christmas preparation and deco I know I’m on the mend…well at least for now, as that’s the curse of chronic pains, but hey, we’re in the up, so staying cheerful today!

A usual dinner conversation at our home always includes the options for the menu the next day…earlier this week this recipe came up. It had been ages since I made it, albeit in a slightly different version, so on general family members request, here we go!

This is what you need:

  • chicken breasts filets (1 normal sized per person should do)
  • seed mustard
  • mozzarella cheese
  • a few slices other cheese like old Gouda or you can use Parmesan too
  • bacon to wrap it up
  • salt and pepper
  • olive oil
  • oven dish

This is what you do:

  • Preheat your oven at 200°C and oil your baking dish
  • butterfly the chicken breasts and spread them with seed mustard
  • layer with mozzarella cheese, season with pepper, and another layer with cheese of your choice
  • close the filets and wrap them with bacon
  • give them another seasoning with (a little salt) and pepper
  • finish in the oven for about 30-40′ depending on thickness of the filets

I serve them with grilled green asparagus and cherry tomatoes.

 

Some cheese will run out, that’s the yummy part, if you don’t like that, stick with the harder cheeses or use thinly sliced mozzarella.

Make some hours in advance and put in the oven when your guests arrive, easy! This dish leaves you several opportunities to mix and max and play with the stuffing:

  • use pesto, mozzarella and sun-dried tomatoes
  • add spinach
  • drop the cheese stuffing, use lots of herbs and pesto or sun-dried tomatoes and cover the filled filets in egg and panko before putting in the oven and you’ll have a yummy tasty crunch
  • replace the bacon with Parma ham
  • add herbs like sage or basil or other flavour makers of your choice

 

Enjoy your meal!

Ingrid

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