Method

1. Preheat oven to 180°C
2. Sauté onion in oil in a fry pan over medium heat until translucent
3. Add the tuna and tomatoes. Season with the salt pepper, cumin and chilli to taste
4. Bring to the boil and simmer until most of the liquid has evaporated
5. Divide the mixture between the burritos, spooning it down the centre and wrapping the burritos
6. Place in an ovenproof dish, sprinkle cheese on top and bake until the cheese is melted and golden.
7. Serve with the sour cream and a side salad.

I make this for two and leave out the smaller tin of tuna. This make six burritos, which is more than enough for the two of us. You could probably substitute the tomatoes and seasonings with a jar of salsa, but this will make it more expensive.

I priced it out. The tuna, burritos, cheese and sour cream are home brand. The tomatoes aren’t. A home brand tin is $0.75, but the quality is dreadful. For 6 burritos:

This is an easy inexpensive recipe using tinned tuna. As all the vegetables are in the dish so it isn’t necessary for to have a side, although you could serve it with a salad or bread.

Method

• Preheat oven to 180°C/350°F. Grease an oven proof casserole dish
• Heat butter in a large saucepan and sauté onion, celery, carrot and zucchini for about 5 minutes until onion is soft.
• Add flour and stir for 1 minute until mixture is bubbly.
• Remove from heat and gradually stir in combined tuna liquid and milk. Return to the heat, add peas and corn and simmer for 5 minutes stirring, or until thickened.
• Add tuna, cream, nutmeg, parsley, pasta and 1/2 the cheese. Stir to combine. Season with salt and pepper to taste.
• Spoon into casserole dish. Sprinkle top with combined breadcrumbs, cheese and paprika.
• Bake for 15 minutes then place under a hot rill to brown top.

Variations

• Leave out the pasta and the breadcrumb top and use the mornay to fill pancakes, pies or pastry cases
• In the picture above, I used brown rice instead of pasta
• This is a good “base” dish. Pretty much every ingredient in this recipe can be substituted for something else. Substitute the tuna for salmon, leftover chicken, roast beef etc. or leave out the meat to make it vegetarian. Substitute the vegetables for any that you have on hand. Instead of milk and tuna liquid, use stock or tinned tomatoes for the sauce and add flavour with a dash of wine; Depending on the combination, you may want to leave the cheese out, but could replace it with sundried tomatoes or olives – whatever takes your fancy.

Ok, Easter is coming up so today’s recipe is a fish recipe. Fish is a bit expensive here where we live, so our fish for the week is more often than not a tin of tuna. A tin of tuna is $1.99, add the veges and egg etc and this dish is around $4.00 (maximum, I’m being generous here, will have to work it out exactly later) plus salad for a family of four or for leftovers. I love my tuna rissoles, we make enough to have on sandwhiches during the week. The recipe has been adapted from the Family Circle Cooking, A Commonsense Guide (salmon patties), although my version is quite different from what you will read in the book. I like to hide vegetables in my cooking to add to the nutritional value and bulk up the recipe to make it go further.
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