Nowadays, there are many fish recipes that I love to cook. One of our favourite dishes is Jamie Tuna Pasta. This tuna fish dish uses cinnamon to add flavour to the meal. It’s delicious and we really enjoy this dinner. With the cost of living rising I have started to research cheaper alternative to tuna and salmon.
Sardines are very cost affective and they are a great on the go meal. There are many health benefits that come from eating sardines. Sardines are very high in protein and of course they are a brilliant source of omega-3. Plus these yummy little fish are high in selenium and the are rich in vitamin D.
When researching cheaper alternative I wondered what sardines would taste like in the Jamie Tuna Pasta dish. Then I thought I would try this dish with quinoa as well. These ingredients worked so well together that it was another dish I had to share with you. Do you like sardines and if so what’s your favourite way to eat them? Let me know in the comments below and please don’t forget to like and follow me.
Below is a video and recipe for you.
- Sharp knife
- Chopping Board
- Large saucepans x 2
- Stirring spoon
- Juicer or fork
- Bowls x 2
- Sardines x 4 tins
- Chopped tomatoes x 2 400g tins
- Onion x 1 large
- Basil x 6 – 8 stalks
- Ground sweet cinnamon x 1 tbsp
- Lime x 1 (juice and zest)
- Olive oil for frying
- Salt and pepper to taste
- Spinach x 200g
- Quinoa x 300g
- Start by chopping the onion into slices
- Next remove the basil leaves from the stalk and set the leaves aside
- Chop the basil stalk into small pieces
- Heat the frying pan on a medium to high heat and add the olive oil.
- When the pan is hot enough add the basil stalk and cinnamon.
- Fry for 2 – 3 mins.
- Add the onion to the pan and move around until the onion is translucent.
- Then add the tomatoes, bring to the boil and leave to simmer for a good 10 minutes.
- Add salt and pepper to taste.
- Meanwhile, cook the quinoa.
- Wash the quinoa through the colander under the tap.
- Put the quinoa into the saucepan.
- Pour enough water to cover and then 2 centimetres above the quinoa.
- Turn the heat onto high and bring to the boil.
- Then leave to simmer until all the water disappears.
- When the quinoa is cooked set to one side.
- Drain the tinned sardines and add them to the sauce.
- Turn the heat up slightly.
- Break up the sardines with the stirring spoon as the fish gently cooks.
- When the tuna has cooked through add in the spinach and basil leaves.
- Let them wilt down into the sauce.
- While that’s wilting down grate the lime to get the zest and the cut it in half and juice it into the bowl.
- Add the lime and the zest.
- Finally add the quinoa to the sauce.
- Serve and enjoy.
Sardine and Cinnamon Quinoa Salad made a scrummy change from Jamie Tuna Pasta and one we all enjoyed very much. It was a quick and easy dinner. To be honest, during the week, when we are all busy I like quick and easy meals. The sauce from the recipe could be made and frozen for another occasion. Also the sauce could be batch cooked too. The dish makes tasty leftover for lunch the next day. However you decide to eat this dish, as always, please enjoy. Thank you xxx