Tuna sweetcorn goodness

I really like recipes that are flexible; where you can swap ingredients, change amounts, and come up with a different but equally delicious dish.

My dinner on Friday was just one of these. The fridge was empty and the pantry bare, and the best I could come up with was something along the lines of tuna and sweetcorn, as I had a tin of each. I added in the end of a packet of cherry tomatoes and some leftover parsley, along with half a lemon that definitely needed using. I would normally have made this with pasta but there was none of that either, so I cooked some leftover carmargue rice while preparing the rest of the ingredients. The result was absolutely delicious, filling, healthy, and indulgent.

Ingredients for two portions:

  • 1 tin tuna
  • 1 tin sweetcorn
  • 3 – 4 tbsp mayonnaise
  • 6-8 cherry tomatoes
  • juice of half a lemon
  • 120g wild rice (or 2 servings of pasta)
  • handful of parsley
  • black pepper

What to do:

  1. Cook the rice or pasta, and mix all the other ingredients together the combine with the cooked rice or pasta. Done!

You can totally temper the ingredients depending on your preference: a bit more lemon to make it more refreshing; a bit more mayonnaise to make it creamier; more pepper to create layers of balanced taste, and so on.

I think the tuna and sweetcorn are the key ingredients, but you can change around any of the others, for example:

  • yoghurt instead of mayo to massively reduce the fat
  • radishes or spring onion instead of tomatoes
  • lime instead of lemon
  • pasta (or even just lightly toasted bread for a crostini twist) instead of rice

As someone who can get tired of the same meals quite quickly, this is perfect for me. And best of all, any leftovers can be had cold for lunch the next day! Win!



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