Seafood recipes Archives

Seafood recipes

Sesame-crusted seared salmon with crushed minted peas and beetroot

2 minutes

Asian recipes

Udon-and-salmon bowl

15 minutes

Baked tuna-and-egg savoury tarts

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35-40 minutes

Ingredients

2 x 170 g Woolworths chunk light-meat tuna in brine cans, drained
sea salt and freshly ground black pepper, to taste
250 g bacon, roughly chopped
2 T olive oil
5 free-range eggs
2 cups cream
30 g parsley, roughly chopped

Method

Preheat the oven to 180°C. Mix the eggs, cream, parsley and tuna in a large mixing bowl and season to taste.

Add half the bacon, reserving the other half. Fill 6 individual ovenproof bowls (or tuna cans) with a cup of mixture and bake for 30–40 minutes, or until the egg has set.

Fry the remaining bacon in the olive oil until crispy and sprinkle over the cooked savoury tarts.

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Lightly smoked trout with charred leeks

Parma ham-wrapped fish with vine tomatoes

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Sesame-crusted seared salmon with crushed minted peas and beetroot

Udon-and-salmon bowl

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Baked tuna-and-egg savoury tarts

Baked tuna-and-egg savoury tarts

Ingredients

Method