🐟🥔🌿 This is such a simple but delicious meal. It combines creamy tuna mayo with the tangy flavour of sundried tomatoes and a lovely hint of sumac. Plus it’s served alongside crispy rosemary roast potatoes. It’s an easy, comforting dish that’s perfect for lunch or a quick midweek dinner. ❤️
What are the best ways to eat sundried tomatoes? Let me know in the comments below and please don’t forget to like and follow me.
Equiment
- Saucepan
- Colander
- Blender
- Tablespoon
- Teaspoon
- Tin opener
- Large mixing bowl
- Potato peeler
- Small mixing bowl
- Baking tray
Ingredients
- Tuna x 3 – 4 120g tins
- Eggs x 2 large
- Sumac x 1 tsp
- Sundried tomatoes x 4 – 8
- Oil from the sundried tomato jar x 3 – 4 tbsps
- Water x 50mls
- Apple cider vinegar or lemon juice x 2 tsps
- Salt and pepper to taste
- Olives x 20 – 30
Method
- Put a small saucepan of water onto a high heat on the hob.
- Bring it to the boil.
- Once the water is boiling add in the eggs.
- Cook the eggs until hard boiled for 8 – 9 minutes.
- Once the eggs are cooked remove from the hob.
- Pour the hot water through a colander and add cold water to the eggs in the pan.
- Leave to cool in the cold water for 1 minute.
- Drain the cold water and crack the eggs.
- Leave to cool completely for about 10 minutes.
- Once the eggs have cooled remove the shell.
- Next pour 50mls of water into the blender cup.
- Add in the eggs, oil, sumac, sundried tomatoes, apple cider vinegar or lemon juice, and salt and pepper to taste.
- Blend these ingredients together until smooth.
- Open the tinned tuna and drain the oil/water.
- Place the tuna into a mixing bowl.
- Add in the sundried tomato mayonnaise.
- Next add the olives.
- Mix these ingredients together.
- Finally serve with side of your choice and enjoy.
Equipment
- Large mixing bowl
- Tablespoon
- Teaspoon
- Plate
- Sharp knife
- Chopping board
- Baking trays x 2
- Colander
- Large saucepan
Ingredients
- Potatoes x 600 – 800g
- Olive oil x 2 -4 tbsps
- Dried Rosemary x 2 – 4 tbsps
- Garlic granules x 2 tsp
- Onion granules x 2 tsp
- Salt and pepper to taste
Method
- Preheat the oven to 200°C or gas mark 5.
- Peel slice and dice the potatoes.
- Put the baking tray in at the same time.
- Now mix the olive oil, dried rosemary, garlic granules, onion granules and salt and pepper to taste in the mixing bowl.
- Once the oven has preheated remove the baking tray.
- Next put the potatoes into the baking tray and drizzle over olive oil mixture.
- Toss the ingredients in the oil and put the tray back into the oven for 30 minutes or until golden brown and crispy.
- Then remove serve with the tuna and rocket or a salad.
- Finally enjoy.
The meal was easy and simple. It used very few ingredients to make a tasty dinner. I ate the leftovers the next day for lunch which I thoroughly enjoyed. I hope you enjoy making this dish as much as I enjoyed creating it. If you make it, I’d love to know what you think! Don’t forget to follow my blog for more delicious recipes and cooking inspiration. 😊 Happy cooking!
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