Tuna and Paxo

in-it-to-win-it_4

Firstly, hello, i'm a newbie to this board, although I have lurked a few times.

Secondly not tuna and paxo together - although if someone recommends it I might give it a try .

I'm trying to eat from the cupboards/freezer etc but have a large collection of both items.

I'm looking for some ideas for the tuna for hot meals for dinners rather than cold pasta lunches. And the paxo what the hell am I going to do with 5 large boxes (3 bags of mix in each box) full? Normally I mix half a bag with some sausage meat to make a nice tasty stuffing but with only one roast dinner every week it's going to see me through to my grave at this point.

I would extremely grateful for any help.

robpw2

you could do a tuna pasta bake with a paxo crust
mix the paxo as you would a normal stuffing then spread over top and add cheese

in-it-to-win-it_4

robpw2 wrote: »

you could do a tuna pasta bakr with a paxo crust

So would I just sprinkle the dry paxo over the cheese topping?

Buffy_the_Vampire_Bat

Tuna and paxo burgers? Perhaps mash some mashed potato, tuna and dried Paxo mix together, bind together with an egg, and then grill/fry?

Buffy_the_Vampire_Bat

Tuna pasta bake - I use cooked pasta, tinned tuna, tin of low fat condensed mushroom soup (pour some water about 1/4 can worth in, swish around and then add to tuna pasta mix), some chilli flakes (but that's just my personal preference) and some dried herbs. Mix together, bung in dish and sprinkle some grated cheddar and whack in oven. Cook until cheese is brown and slurpy

Sometimes I add chopped fresh mushrooms, or some frozen peas, or tinned sweetcorn (I guess you could add all three to stretch the dish even further )

Stephen_Leak

O, For Tuna (the classical music buffs should get that one) ...

TUNA PASTA

Serves 2

INGREDIENTS

2 cloves of garlic
2 onions
2 tablespoons of olive oil
400g tin of plum tomatoes*
2 teaspoons of basil, oregano or mixed herbs
400g tin of tuna in brine
Ground pepper to taste
400ml of water
¼ of a teaspoon of salt
200g of conchigle** pasta

METHOD

Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a saucepan on a moderate heat. Add the garlic and onion. Fry the garlic and onion for about 2 minutes. Stir them every half a minute or so.

Open the tin of tomatoes. Pour the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).

Put the chopped tomatoes into the pan. Add the herbs. Continue to cook, stirring as the mixture boils.

Open the tin of tuna and drain off the brine. Add the tuna. Mix together gently, trying not to break up the tuna too much. Season with the pepper. Cook for another 5 minutes or until the sauce has reduced.

Put the water and salt into a saucepan and bring to the boil. Put the pasta into the water. Stir it to stop it sticking to the bottom of the pan. Bring back to the boil and continue to cook, stirring to stop it sticking.

Begin testing it about 2 minutes before the packet instructions say it should be done. The best way to judge if pasta is cooked is to bite it. This is tricky, because if you fish out a bit and stick in your mouth you may burn your mouth on the boiling water. Wait a bit and blow on it, then bite it. If it is hard it needs longer. If it is chewy (or al dente, Italian for "to the teeth") it is ready. If it is soft it is overcooked.

Drain the pasta in a sieve or colander. Season with the pepper.

Always "take the pasta to the sauce". Put the pasta in the pan with the sauce and stir until thoroughly coated.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

** Conchigle is the seashell-shaped pasta and just seems appropriate for a fish sauce.

As for the Paxo (presumably sage & onion), meditate on this I shall, mmm.

Buffy_the_Vampire_Bat

Or take some of that sausage and paxo mix and turn it into sausage burgers?

I use Paxo as an alternative to breadcrumbs quite often - anyway you could work this?

Shelley84

If it was me I would eat the Paxo stuffing on its own!! I love the stuff. I have been known to make it and have it on its own.

squeaky

This thread should help you out with the tuna:-

In need of 1001 things to do with tuna !!

And other tuna threads are:-

tuna threads here on MoneySaving Old Style


And you may find some ideas and tips here...

stuffing threads here on MoneySaving Old Style

Stephen_Leak

squeaky wrote: »

In need of 1001 things to do with tuna !!

Sort of like the mythical Australian cookbook, "101 Things To Do With A Tin Of Cling Peaches, 102 If You Eat The B*gg*rs."

I'll get my Drize-a-Bone.

PS. :idea: The Paxo: an obscene quantity of "vegetarian meatballs"?

noonesperfect

Buffy_the_Vampire_Bat wrote: »

Or take some of that sausage and paxo mix and turn it into sausage burgers?

I use Paxo as an alternative to breadcrumbs quite often - anyway you could work this?

Me too, it's lovely in meat loaf as an alternative to breadcrumbs - much tastier.

You could crush it a bit and use to coat meat (or fish if it's the parsley,thyme and lemon variety).

I have to feel like tuna, I usually mix it with sweetcorn,celery,salad cream and and top a jacket spud. Tho' you could make nice fishcakes.....