Tomato treat
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 105 | grams | Canned red Alaska salmon |
| 50 | grams | Courgette; chopped |
| ½ | teaspoon | Salt |
| 75 | grams | Puntalette* |
| 4 | larges | Beefsteak tomatoes; OR... beefsteak tomatoes |
| 25 | grams | Sweetcorn kernels |
| 2 | Spring onions; chopped | |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | White wine vinegar |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | Caster sugar |
| 1 | Garlic clove | |
| 1 | tablespoon | Freshly chopped basil |
Directions
*Puntalette is rice-shaped pasta. Other small pasta may be used.
Drain can of salmon, reserving the juice. Flake the fish.
Put the courgette in a bowl, sprinkle with salt. Leave for 30 minutes then rinse thoroughly. Cook puntalette in water in a covered microwave proof bowl for 10 minutes on HIGH POWER. Rinse and drain.
Cut tomatoes into flower shapes. Discard pips and tough core. Allow to stand for a further 10 minutes, then add courgette, sweetcorn, spring onion and salmon. Whisk salmon juice with remaining ingredients then pour into puntalette mixture. Mix well. Pile into tomato shells and serve.
Serves 4-6. Approx. 170 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias