Name: Tuna meatballs in tomato sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: Woolworths albacore white tuna fillets in spring water, drained and flaked 2 x 180 g jars,Woolworths toasted breadcrumbs 50 g,parsley, finely chopped 15 g,free-range egg 1,lemon, zested 1,salt, to taste ,For the sauce: ,olive oil 2 T,onion, finely chopped 1,garlic, crushed 3cloves,Woolworths Pepperito seedless peppers, finely chopped 100 g,whole peeled tomatoes in tomato juice 1 x 800 g can,sea salt and freshly ground black pepper, to taste

Home
recipe-guide
Seafood recipes

Great value

Tuna meatballs in tomato sauce

45 minutes

Great value

Spicy tuna lettuce cups

Brinjal recipes

Vindaloo prawns

30 minutes

Fish recipes

Creamed-spinach baked hake

25 minutes

Aliums

Seafood-and-spring onion risotto

25 minutes

Fish recipes

Bourride

1 hour

Broccoli recipes

Haddock and broccoli bake

40 minutes

Aliums

Salmon with leeks

35 minutes

Bread recipes

Roast trout bagel

25 minutes

Christmas recipes

Norwegian salmon with pastry lattice

20 minutes

Christmas recipes

Rainbow trout with goat’s cheese

Boards and

Seafood platter

45 minutes

Seafood platter

Serves 12

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

For the red pepper aïoli:

2 red peppers, halved
2 T olive oil
1 free-range egg yolk
1 t Dijon mustard
1 lemon, zested and juiced
¾ cup canola oil
salt, to taste
1 lemon, juiced
2 T olive oil
1 cucumber, thinly sliced
1 red onion, thinly sliced
salt, to taste
4 Woolworths lobster tails, cleaned and steamed
250 g Woolworths freshly frozen uncooked extra-large tiger prawns, cleaned and steamed
300 g Woolworths frozen cooked prawn ring, thawed

Method

1. To make the red pepper aïoli, preheat the oven to 200°C. Place the red peppers on a roasting tray, drizzle with olive oil and season, then roast for 30–45 minutes until soft and slightly charred.

2. Remove the skin and smash in a mortar and pestle to make a chunky paste. Chill until required.

3. The aïoli can be made in a blender, or by hand, in a bowl or blending jug. Combine the egg yolk, mustard, lemon zest and juice and mix until foamy. Slowly add the canola oil and blend until thick. Season and chill.

4. In a large bowl, combine the lemon juice and olive oil, then toss the cucumber and red onion through the dressing and season.

5. To serve, combine the cooled red pepper paste with the aïoli, then serve on a platter with the cold seafood and cucumber-and red onion salad.

Find more seafood recipes here.

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Tuna meatballs in tomato sauce

Spicy tuna lettuce cups

Vindaloo prawns

Creamed-spinach baked hake

Seafood-and-spring onion risotto

Bourride

Haddock and broccoli bake

Salmon with leeks

Roast trout bagel

Norwegian salmon with pastry lattice

Rainbow trout with goat’s cheese

Seafood platter

Seafood platter

Ingredients

Method