I’ve got a quick recipe for easy fishcakes with tasty tuna chunks, mozzarella and sun-dried tomato that’s super-quick to put together on those weeknights when you’ve barely got time to take a breathe in between all of those after-school activities.
For us this term it’s Monday nights that have been the most bonkers. Arlo has Cubs, Sam has Climbing and I have Choir, so we’re here, there and everywhere at once and never on time! Therefore, Monday night meals have to be extremely simple, quick to make but still be tasty enough to tempt the boys to actually tuck in without complaining.
I was challenged by Netmums & Princes Tuna to come up with a couple of easy meal ideas using both their Tuna Chunks and Tuna Fillers that I thought my family and my readers would like to see. Here’s what they sent me to create my recipes with:
- Princes Mexican Tuna Fillers – Tuna with Kidney Beans in a spicy dressing
- Princes New York Deli Tuna Fillers – Tuna with Sweetcorn and a cool mustard mayo
- Princes Tuna Chunks in Spring Water
The Princes Tuna Fillers are low in saturated fat and big on flavour so are fantastic shortcuts to a healthy and tasty meal in a hurry. I was really impressed with both the quality of the fish and also the lush bold flavours. I could immediately imagine working these tins into lightening quick snack and meal ideas both for me and the boys.
Quick meal ideas using Princes Tuna Fillers
- Stir through cooked pasta and scatter with cheese
- Put into a toastie with some grated cheese
- Spoon on top of jacket potatoes (as demonstrated in this little video)
Twice baked jacket potatoes
I used a can of the Princes Mexican Tuna Filler to make a spin on my twice baked jacket potatoes, that are a regular fixture on the Feeding Boys menu. If I have time I like to bake my potatoes in the oven for a good hour until they’re super crispy on the outside and soft and fluffy inside. But time is not always on my side, so a good short-cut is to micowave each spud for 5 minutes on high and then crisp them up in the oven for 15 minutes or so.
Here’s the oh-so-simple recipe.
A simple and tasty weeknight meal that makes a change from regular jacket spuds - these beauties are loaded with Mexican-spiced tuna, kidney beans and cheese
- 2 baking potatoes
- 25 g butter
- 60 g grated cheddar
- 1 pot Princes Mexican Tuna Filler
Pre-heat the oven to 200C/180C fan/gas 6. Microwave both potatoes for 10 minutes on full power and then transfer to the oven to crisp up their jackets for a further 15-20 minutes.
Take the potatoes out of the oven and cut in half. Scoop the flesh out into a bowl leaving the skins in tact. Using a fork mash the potato together with the butter and cheese. Then mix in the tuna filler until combined.
Spoon the potato mixture back into the skin shells and pop under the grill for a few minutes until golden and bubbling. Serve immediately with plenty of salad.
One potato, two potato…
The other nifty thing to do is to bake more potatoes than you actually need. This way you’ve got another meal up your sleeve for the next day. Yes, you can use the scooped out potato flesh from a cold baked spud as the basis of these easy fishcakes along with the Tuna Chunks – hurrah!
Potato and flaky tuna are a match made in heaven, and then you simply customise with your kids’ favourite flavours. I opted for mozzarella, sun-dried tomatoes and spring onion for a good flavour punch, but you could always try other combos like classic sweetcorn and a dash of sweet chilli sauce or even pesto. Just customise to your heart’s content.
You might think making fishcakes from scratch is a faff, but seriously all you need to do is mix it all up in a bowl, shape the little patties in your hands and then pan fry them. Super super quick. I made a delicious home-made sun-dried tomato mayo dip to serve up with the fishcakes and salad leaves. This was simply light mayo whizzed up in the blender with some sun-dried tomatoes. You could do the same with sweet chilli sauce or pesto depending on how you’re flavouring your fishcakes.
A quick recipe for easy fishcakes with tasty tuna, mozzarella and sun-dried tomato that’s super-quick to put together on busy weeknights
- 450 g mashed potato or leftover jacket potatoes, flesh scooped out
- 1 160g tin Princes Tuna in Springwater drained
- 30 g sun-dried tomatoes, chopped plus 1 tbsp of their oil
- 3 spring onions finely chopped
- 30 g grated mozzarella
- 1 tbsp olive oil
- 50 g sun-dried tomatoes
- 150 g light mayonnaise
Put the leftover mash or scooped out jacket potato flesh into a bowl with the drained tuna, sun-dried tomatoes, spring onions and mozzarella. Using a fork, mash and mix the ingredients until well combined.
Using your hands pick up enough mixture to fill your palm and roll into a ball, before flattening slightly to form a patty. Repeat until you have used all of your mixture. You should have 6-8 fishcakes in total.
Combine the sun-dried tomatoes and mayo in a blender and whizz up until smooth. Spoon into a serving bowl.
Pour the oil into a large frying pan and set over a medium heat. Fry the fishcakes on one side for 2-3 minutes and gently turn over and repeat on the other side until golden and heated through.
Line a serving platter with a generous amount of salad leave and nestle the cooked fishcakes on top and serve with the sun-dried tomato dip.
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I have been commissioned by Netmums and Princes to create these recipes and share this blog post with you here on my website. All thoughts and opinions are my own and I only endorse products I genuinely would recommend to you guys.