Sicilian-Style Tuna Lasagne

563 Calories per Serving (14 Propoints)

Sicilian-Style Tuna LasagneSicilian Tuna Lasagne

Serves 4

  • 400g (can) Chopped Tomatoes
  • 250g Mixed Peppers
  • 85g Black Olives
  • 2tsp Ground Cinnamon
  • 1tbsp Dried Mixed Herbs
  • 2 x 185g (can) Tuna
  • 200g Cream Cheese
  • 12 Lasagne Sheets
  • 125g Mozzarella
  1. Heat the oven to Gas Mark 6 (200c)
  2. Simmer the tomatoes, peppers, olives, cinnamon and herbs
  3. Add the tuna and season
  4. Mix the cream cheese with seasoning and a little milk to make a thick sauce
  5. Pour a third of the mixture into bottom of a dish and top with 4 lasagne sheets
  6. Top with a third of the cream cheese mixture and repeat until mixture has gone.
  7. Scatter over the mozzarella
  8. Bake of 35 minutes

Tuna Pasta Bake

10 ProPoints per Serving

Tuna Bake

Serves 2

  • 120g Pasta
  • 1 Onion
  • 2 Peppers
  • 2 Garlic Cloves
  • 1tsp Paprika
  • ¼ tsp Cayenne Pepper
  • ½ tsp Crushed Chilli
  • 1tsp Oregano
  • 200g Tuna
  • 400g Passata
  • 1tsp Balsamic Vinegar
  • 2tbsp Cheese Sauce Granules
  • 20g Grated Cheese
  1. Preheat the oven to Gas Mark 4 (180c)
  2. Cook the pasta for 10-12 minutes until tender. Drain
  3. Fry the onion and peppers over a medium heat for 5-10 minutes
  4. Add the garlic, paprika, cayenne pepper, oregano and crushed chilli and cook for 1 minute
  5. Stir in the tuna and season
  6. Add the passata and balsamic and bring to the boil.
  7. Turn down to a simmer and cook for 2-3 minutes
  8. Put the sauce granules and add 125ml boiling water. Stir until thickened mix with the pasta and tomato mixture.
  9. Top with cheese and cook for 20 minutes

Tuna with Ratatouille

9 ProPoints Per Serving (404 Calories)

Tuna with RatatouilleTuna with Ratouille

Serves 4

  • 4 x 200g Tuna Steaks
  • 1 Aubergine
  • 1 Courgette
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 2tbsp Olive Oil
  • 2 Onions
  • 4 Garlic Cloves
  • 1tsp Coriander
  • 400g (Can) Chopped Tomatoes
  1. Put the aubergines, courgettes and peppers in a bowl and toss with 1tbsp of oil. Season.
  2. Fry over a high heat until browned (about 3 minutes). Place in bowl
  3. Preheat the oven to gas mark 5 (190c)
  4. Add the remaining oil and fry onions for 3 minutes
  5. Add the garlic and coriander and cook for 2 minutes
  6. Stir in the tomatoes, mix in the vegetables and heat through.
  7. Cover and cook in oven for 25-30 minutes
  8. Stir and put back in the oven for 10-15 minutes
  9. Leave to stand
  10. Season the tuna and fry over a high heat for  around 2 ½ minutes

Pea & Tuna Fishcakes

7 ProPoints Per Serving

Pea & Tuna FishcakesPea & Tuna Fishcakes

Serves 4

  • 100g Cooked Peas
  • 500g Potatoes
  • 6 Spring Onions
  • 25g Spread
  • 3 tsp English Mustard
  • 3 tsp Parsley
  • 1 tbsp Plain flour
  • 1 Egg Yolk
  • 400g (Tin) Tuna
  1. Boil the potatoes for 20 minutes until soft. Drain then mash
  2. Fry the spring onion in the butter for 1 minute and add to the potatoes
  3. Add the rest of the ingredients apart from the flour
  4. Shape the mixture into 8 rounds and dust with flour
  5. Fry the fishcakes for 5 minutes on each side

Pea & Tuna Kedgeree

8 ProPoints (317 Calories)

Pea & Tuna KedgereePea & Tuna Kedgeree

Serves 4

  • 300g Peas
  • 4 Hard Boiled Eggs
  • 250g Rice
  • 30g Butter
  • 1 onion
  • 2tsp Curry Powder
  • 1tsp Cumin Seeds
  • 400g (Can) Tuna
  • 3tsp Parsley
  • Squeeze of Lemon Juice
  1. Preheat oven to gas mark 3 (160c)
  2. Cook the peas in a pan of boiling water for 3 minutes, drain and set aside
  3. Chop the eggs
  4. Cook the rice according to the packet instructions
  5. Heat the butter and add the onions, curry powder and cumin seeds and fry until onions is cooked
  6. Add the rice, peas and tuna
  7. Cover and place in the oven for 20 minutes
  8. Add the eggs, parsley and lemon juice

Tuna Nicoise Salad

7 ProPoints

Tuna Nicoise SaladTuna Nicoise Salad

Serves 2

  • 2 tsp Olive Oil
  • 250g Baby New Potatoes
  • 150g Green Beans
  • 2 Skinless & Boneless Tuna Fillets
  • 1 Garlic Cloves
  • 2 tsp White Wine Vinegar
  • ½ tbsp. Dijon Mustard
  • 100g Cherry Tomatoes
  • 25g Pitted Black Olives
  1. Boil the kettle. Put the potatoes and beans and pour over the boiling water. Bring back to the boil and cook covered for 5-6 minutes
  2. Season and fry the salmon for a minute on each side. Remove from heat and flake
  3. Mix the garlic with the vinegar, mustard and olive oil.
  4. Drain the veg and toss in a bowl with the tomatoes and olive. Serve with the Salmon

Pappardelle Noodle Pot

11 ProPoints Per Serving

Pappardelle Noodle PotPappardelle Noodle Pot

Serves 4

  • 250g Pappardelle Pasta
  • 4 Spring Onions
  • 75g French or Green Beans
  • 1 Red Pepper
  • 175g Broad Beans
  • 150g Crème Fraiche
  • 50g Mayonnaise
  • 50ml Milk
  • 1 tsp Cornflour
  • 40g Grated Cheese
  • 120g Tuna
  • 1 tsp Basil
  • zest of Half Lemon
  1. Cook the pasta according to the packet instructions
  2. Stir-fry the spring onions, French beans and pepper for 3-4 minutes
  3. Add the broad beans for a further 1-2 minutes
  4. Drain the pasta reserving 6tbsp of the cooking liquid
  5. Put the crème fraiche, mayonnaise, milk, and lemon zest into a saucepan. Mix the cornflour with the reserved water and add to the pan
  6. Bring to the boil and simmer until smooth. Stir in half the cheese
  7. Tip the pasta, vegetables, tuna, basil and sauce into a dish and sprinkle over remaining cheese
  8. Grill until golden