Name: Tuna-and-fennel pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 - 3 servings
Cuisine: Main Meals
Ingredients: light meat tuna chunks, drained 1 x 170 gcan,fennel bulbs 1 large or 2 medium,olive oil 2 - 3 T,garlic cloves, crushed 2,Sea salt and freshly ground pepper, to taste ,stock (vegetable, chicken or fish) 1⁄2 cup,cream 1⁄2 cup,Lemon juice, a squeeze ,spaghetti, cooked al dente 250g,Italian parsley, finely chopped, for sprinkling ,Parmesan, grated, for serving

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Corn on the cob with lime, feta and mayo

Serves 6 to 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

6–8 cobs sweetcorn
150 g feta, finely grated
3–4 limes, halved
1 cup thick mayonnaise
Sea salt, to taste
Chilli powder, for serving

Method

Boil the corn for 5 minutes or until tender. Drain, then pierce the cobs with a wooden skewer so that you can hold them.

Spread the cheese out onto a plate. Rub a lime half over each corn cob and use a small metal spatula to spread them with mayonnaise. Roll in the grated cheese and season with salt and chilli powder.

Cook's note: Put out a bowl of corn, the limes, mayo and cheese for a DIY treat. Plus hot damp towels!”

Recipe published courtesy of Mexico: The Cookbook by Margarita Carrillo Arronte (Phaidon, 2014).

Browse more Mexican recipes here.

This is a test recipe

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