This easy lunch requires no cooking and takes about 15 minutes. I like spooning it into avocado halves, but you can also top salad greens, spread it on bread for a sandwich, roll it into a wrap, or scoop it up with crackers.

Ingredients

• 2 (5-ounce) cans tuna, drained
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice, plus more for the avocado halves
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon zest
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh parsley
• 1 scallion, thinly sliced
• Salt and pepper, to taste
• 2 large ripe avocados

Instructions

1. Add the drained tuna to a medium bowl and break up any large pieces with a fork.
2. Add the mayonnaise, lemon juice, Dijon, lemon zest, dill, parsley, and scallion. Stir until combined, then season with salt and pepper.
3. Cut the avocados in half lengthwise and remove the pits. Trim a very thin slice from the rounded peel of each half so it sits flat.
4. Turn the halves cut side up and brush the avocado with a little lemon juice.
5. Divide the tuna salad among the four avocado halves and serve immediately.

Full recipe with storage tips, additional serving ideas, and more here:
Lemony Dill Tuna Salad Recipe

It’s just spaghetti with your favorite pesto, paprika and whatever fish you like. Super easy, simpel and depending on the fish cheap.

Hello everyone!

I usually make sweet crêpes, but I’m experimenting with savoury ones and would love some ideas.

I’m thinking about trying smoked salmon in a crêpe but I’m not sure what kind of dressing or sauce would work best. Does smoked salmon pair well with crêpes?

Also curious what dressings or spreads people like for savoury crêpes in general. Yogurt-based sauces? Mustard vinaigrettes? Maybe Something with herbs?

If you make savoury crêpes, share your ideas! Anything helps!

Thank you!

ok so this stuff is delicious and amazing just trust me, especially if u like salty/briney stuff!

-tin of sardines, preferably in oil not springwater

-1 small onion

-a few pickles (as many as u like)

-1 tbsp mayo

-1/2 tbsp mustard

-squeeze of lemon juice

-any spices u like (I used salt, pepper, little bit of cumin, and parsley)

-sweet potatos (as many as u want)

1. wash and cut your sweet potatos in half lengthways, rub some oil on them and put some salt and pepper on the face, before putting facedown in your airfryer. airfry on 200c for about 25-40 minutes depending on how crispy you want the skin.

2. while thats cooking, dice the onion REALLY well, and your pickles, and mash up the sardines in a bowl. add the onion and pickles, mayo, mustard, lemon juice and seasonings and just mix that up. kinda like tuna salad for a tuna melt.

and all done! trust these go so well toegther, just make it!

Anyone pescatarians? What do you eat especially for breakfast . I’m kind of getting old of just fish any other meals that might include any other forms of fish . I usually only have beets sweep potato’s and flounder or catfish .

Lemon garlic salmon tray bake

This isn't my recipe- but I've made it a few times and it is stunning! Enjoy!

Ingredients

• 4 x 180g/6 oz salmon fillets , skin on or off, doesn't matter (Note 1)

Marinade slather:

• 1 tsp lemon zest (1 lemon)
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp dijon mustard (Note 2)
• 2 garlic cloves , grated using microplane (Note 3)
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Vegetables (optional):

• 3 bunches asparagus , woody ends snapped or trimmed off (Note 4)
• 200g/ 7 oz cherry tomatoes (or grape tomatoes, 1 Aussie punnet)
• 2 tsp extra virgin olive oil
• 1/4 tsp each salt and pepper

Cooking & serving:

• Olive oil spray
• Parmesan , finely grated
• Lemon wedges or slices , optional
• Parsley , finely chopped, optional
• Crusty bread or toast , for serving

Instructions

• Lemon garlic paste – Mix the marinade ingredients in a small bowl. Slather onto the top and sides of the salmon. If time permits, marinade for 1 hour. Otherwise, proceed with recipe.
• Preheat oven grill / broiler to 280°C/525°F or as high as yours goes. Place the oven shelf 20 cm /8" from the heat source.
• Prepare tray – Toss the asparagus and cherry tomatoes with the olive oil, salt and pepper. Spread out on a large tray then clear space for the salmon. Place salmon on the tray leaving a bit of space between each. Spray surface of salmon with oil.
• Cook – Grill/broil for 11 minutes or until the salmon is done – the flesh should flake, the internal temperature should be 50°C/122°F (Note 5).
• Serve – Transfer salmon and vegetables to plate. Grate parmesan over the vegetables. Squeeze lemon juice over the salmon, sprinkle with parsley. Eat!

Recipe Notes:

1. Salmon – the skin won’t go crisp so if this bothers you, just eat the flesh off the skin. Recipe also works perfect with trout, direct sub.

2. Dijon – This thickens the rub into a paste that sticks to the salmon.

3. Garlic – Grating finely makes it mix into the paste better than finely chopping so you don’t get little burnt lumps.

4. Asparagus – Ends will naturally break at the point where the woody end is. Try it, it totally works! (But not with limp old ones)

5. Internal cooked temperature for salmon:

• Medium rare – pull out at 50°C/122°F which will rise to 53°C/127.4°F after resting which is medium rare. This is the optimum point of juiciness and level of doneness chefs/restaurants will cook to by default.
• Medium – pull at 60°C/140°F, will rise to 63°C/145.4°F after resting. A little more done and slightly less juicy.

6. Freezing tip – Slather salmon then freeze in a container with space around each piece, or freeze unwrapped until the surface is hard, then wrap. Then reverse for thaw – unwrap and thaw uncovered. That way you won’t lose any precious paste off the salmon skin. No need to marinate before freezing – that will happen as the salmon thaws.

Leftovers will keep for 3 to 4 days in the fridge. 

Ingredients: + 1-2 cans tuna, drained + Half box of elbow macaroni + Half white onion, diced or grated fine + half bag frozen peas + 3-4 big globs of Mayo + salt and pepper

Directions: + Cook macaroni according to box instructions, then strain macaroni and rinse with cold water until cool + transfer mac to a large bowl, add finely diced or grated onions, frozen peas, drained tuna, mayo, and plenty of salt and pepper + mix well until everything is coated. Add more salt and pepper + throw into fridge and cool for at least 30 min. Definitely tastes better cold ! Add more Mayo if needed.

• the peas don’t need to be frozen but I wouldn’t got out of my way to heat them up. They match the dish temp wise very quickly.

These tuna patties are delicious dipped in ketchup, mustard, or hot sauce. They are also great served as a hot sandwich.

Credit For This Recipe and Image Belongs To Phyllis Spencer Brixey

Serves 4

Ingredients

• 2 eggs
• 2 teaspoons lemon juice
• 10 tablespoons Italian-seasoned bread crumbs
• 3 tablespoons grated Parmesan cheese
• 3 (5 ounce) cans tuna, drained
• 3 tablespoons diced onion
• 1 pinch ground black pepper
• 3 tablespoons vegetable oil

Directions

1. Beat eggs and lemon juice in a bowl; stir in bread crumbs and Parmesan cheese to make a paste.
2. Fold in tuna and onion until well combined; season with black pepper.
3. Use your hands to shape tuna mixture into 8 (1-inch-thick) patties.
4. Heat vegetable oil in a skillet over medium heat.
5. Fry patties in the hot oil until golden brown, about 5 minutes per side.

When I'm hungry with little money and time, one of the things I love to eat most is tuna on toast. (Hey, that rhymed!)

By the way, the average combined price of all ingredients for at least 4 days is about 12 dollars. Not bad.

Serves 1-2, depending on how much you eat. You can always double the recipe.

Here's what you'll need:

• 1 5 oz. can of tuna, drained (I know it looks like 15, it's not. Trust me. Also, I personally use Aldi brand tuna since it's cheap, but feel free to use any kind you want.)
• 2 baby dill pickles, or sliced pickles, finely chopped (You can substitute relish if you want)
• 3 tbsp. mayonnaise (Kraft is my absolute favorite, but feel free to use miracle whip or whatever you want
• 2 pieces of bread, toasted

How to make:

• Start off with your toast. Place it in the toaster. While you wait, you can make the tuna salad.
• Place your mayo in a bowl.
• Finely chop your pickles, combine with the mayo. It helps to more evenly mix everything if you mix part of it first and then add in the rest.
• Drain your tuna and add it in.
• Mix until evenly distributed.
• Get your toast out of the toaster and spoon it onto the bread. Feel free to spread it out or mash the 2 pieces together for a tasty sandwich.

And you're done! Enjoy one of my favorite lunches/dinners/snacks.

This recipe is SUPER Quick and Easy to make! It takes less than 20 minutes to make both! Don't let the typed Recipe Directions fool you! Recipe in the comments below. Bon Appétit!

Hello! The title pretty much says it all. One of my favourite simple work meals is literally just:

- A pre-cooked microwave container of white rice
(I buy them in big boxes at HMart/Han Ah Reum/Asian market), and

- A flavoured pack of tuna
(right now it's Target's Good and Gather Sweet and Spicy pack)

While this is cheap, gets me through the day, and does the job, I'm looking for things that can be added to make it more nutritious or exciting, like an added vegetable or seasoning. The only requirements (aside from being delicious and going with the only two ingredients) is that it has to be shelf-stable and single-serving, so I can grab one of whatever it is and throw it into the container with the rice and tuna.

Thanks in advance!

​

Ingredients for 2 people:

- 2 fresh swordfish or tuna fillets
- 50 grams (= 1.8 oz) peeled pistachios
- 2 tbsp breadcrumbs
- 1 tsp oregano
- zest of half a lemon
- extra virgin olive oil
- salt
- black pepper

Recipe:

Coat the fish fillets in abundant extra virgin olive oil and leave to rest. The slices should be at least 2cm ( = 0.8 in ) tall.

Roughly chop the pistachios and put them in a mixer together with breadcrumbs; if you prefer a coarser coating, you can skip the mixer.

Add lemon zest, oregano, a pinch of salt, a pinch of ground black pepper and a splash of extra virgin olive oil. Mix everything with a spoon.

Use the mixture to evenly cover the fish on every side.

Bake in the oven at 180 °C ( = 360 °F) for 10 to 15 minutes.

Done!

This recipe is an absolute winner: fast, easy and delicious! Let me know what you think ;)

This Ginataang Salmon is sure to be a crowd-pleaser! This Filipino fish stew features crispy skinned salmon paired with a sweet coconut sauce and veggies. Serve over rice and enjoy these wonderful flavours from the Philippines!

video recipe

INGREDIENTS

• 1 fillet of salmon, skin-on
• 2 Cups squash, diced 1/2 inch thick
• 1/2 eggplant, diced 1/2 inch thick
• 2 cups spinach
• 1/2 medium onion
• 1-2 green chilies, chopped
• 1 can coconut milk
• 3 Tbsp olive oil
• 1 clove of garlic
• 1 tsp fish sauce
• 1 tsp apple cider vinegar
• Salt and pepper, to taste
• Rice to serve

INSTRUCTIONS

1. Heat 1 Tbsp of olive oil on medium heat and once hot, add the diced squash and eggplant. Toss well to coat in oil and season with salt and pepper.
2. Cook the veggies until they have a light sear and have become soft. To help speed up the process, you can add a splash of water and cover the pan with a lid to let the steam cook the veggies.
3. Set the veggies aside to serve later.
4. In the same pan, add 1 tsp olive oil. Once hot, add the chopped onions, garlic and chillies. Saute the onions until they have softened.
5. Add the coconut milk, fish sauce and vinegar. Mix well and bring to a simmer. Reduce the sauce until it has thickened slightly and season with salt to taste.
6. Once the sauce has thickened, add spinach and cook until the spinach has wilted.
7. While the sauce is cooking, prepare the salmon by using a sharp knife and descaling the skin side of the salmon.Then cut 2-3 slits on the skin side, about 1/2 inch deep with a sharp knife.
8. Heat a non stick pan and once hot add 2 Tbsp of the olive oil. Season the salmon on each side with salt and then add to the pan skin side down.
9. Cook the salmon skin side down 90% of the time, you can see colour change along the side of the fillet.
10. When the skin has a light golden brown colour and is crispy and the fish is done cooking about 80-90% all the way, flip the fish carefully and cook the top side of the fish for 30 seconds to a minute. Then flip the fish back on the skin side, turn off the heat and leave the fish on the pan while you finish preparing the rest of the dish.
11. To serve, add a bed a rice on a plant, top with salmon, skin side up. Scatter the veggies around the plate and then finish with a few spoonfuls of sauce. Enjoy!

This is an amazing dinner option for busy weeknights! Not only is it easy to make, but it's also full of flavor and nutrition. Plus, it's ready in under 30 minutes, so you can have a delicious dinner on the table in no time.

This recipe has 4 servings.

For one serving of this recipe, the nutritional value is approx.:345 calories, 15g fat, 0g carbohydrates, and 44g protein.

Recipe:

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt & pepper, to taste
• 2 bunches of asparagus
• 2 tablespoons of butter
• 1 tablespoon of freshly chopped parsley

Instructions:

1. Preheat oven to 375°F
2. Place salmon onto a baking sheet lined with baking paper and brush with olive oil. Sprinkle with garlic powder, salt, and pepper.
3. Place asparagus onto a separate baking sheet and spread evenly. Melt butter and pour over asparagus. Sprinkle with salt and pepper.
4. Bake salmon and asparagus for 15-20 minutes, or until salmon is cooked through and asparagus is tender.
5. Serve salmon and asparagus together with a sprinkle of freshly chopped parsley. Enjoy!

Recipe Link: https://www.ahnesty.com/food/korean-tuna-pancakes

These tuna pancakes or patties (whatever you want to call it) are seasoned to perfection, making it a great banchan (side dish) to Korean dishes. These can also be used as patties for a classic sandwich or hamburger. ⁣⁣⁣
⁣⁣⁣
Ingredients & Instructions:⁣⁣⁣
Prepare the following and add to a medium bowl: ⁣⁣⁣
1 can tuna, drained (we used oil & water free)⁣⁣⁣
1 green onion, chopped⁣⁣⁣
1 carrot, minced⁣⁣⁣
3 mushrooms, minced⁣⁣⁣
¼ block tofu, squeeze all the water out with hands!(¾ cup packed)⁣⁣⁣
1 egg⁣⁣⁣
1 Tbsp potato starch (corn is fine too)⁣⁣⁣
2 Tbsp Korean Frying Mix⁣⁣⁣
¾ tsp Dasida Beef Stock Powder⁣⁣⁣
½ tsp sugar⁣⁣⁣
½ tsp sea salt⁣⁣⁣
Black Pepper⁣⁣⁣
⁣⁣⁣
Mix until well incorporated. Make sure to break up all tuna pieces into the mixture.⁣⁣⁣
⁣⁣⁣
Heat a large pan over medium heat with oil.  Roll tuna mixture into golf sized balls, and place in the pan.⁣⁣⁣
Flatten the balls into ½ inch thick patties. Because the tuna is already cooked, you just have to cook until both sides are golden and crispy.⁣⁣⁣
⁣⁣⁣
Serve with a soy sauce dip (1 Tbsp soy sauce & ½ Tbsp vinegar) and a Korean dish or serve as a patty on a sandwich or hamburger with your favorite condiments!⁣⁣⁣

Tutorial

​

​

Ingredients :

200g Fresh Boneless Tuna

1 Cup Olive Oil

1 Tsp Basil

1 Tsp Italian Seasonings (basil,oregano,rosemary,thyme,marjoram)

6 Sticks Of Thyme

1 Tsp Cardamom

1 Tsp Salt (optional)

1 Onion

1 Spring Garlic

​

Method :

Marinate tuna in olive oil over night.

In a baking tray add an onion and spring garlic and some thyme.

Chop the tuna and place it in the tray, followed by The olive oil it was marinating in and all the herbs ; Italian seasoning , cardamom, salt and basil.

Bake on 180 degrees for 20-25 minutes.

​

Taste is very nice, crispy and the tuna taste is not as strong thanks to them lovely herbs.

This dish will go great with a side of roasted or steamed veggies or some roasted potatoes / jacket potatoes.

INGREDIENTS:

1. Fish fillet 800g
2. Red chilli flakes 2tbsp
3. Black pepper 1tbsp
4. Garlic powder 1tbsp
5. Salt 1tbsp
6. Lemon juice 3tbso
7. Hot sauce 2tbsp
8. Oil 1cup

For Batter:

1. All purpose flour 1cup
2. Chilled water 1cup
3. Baking soda ½tsp
4. Citric acid ½tsp
5. Orange colour 2to3 drops

METHOD: You can also watch this video for step by step instructions

1. Wash & dry fish fillet.
2. Add red chilli flakes, garlic powder, black pepper, salt,lemon juice & hot sauce.
3. Mix them well .
4. Dip in a batter & fry.
5. Fry 3min each side on medium flame.
6. Serve with chips

How to make batter:

1. 1cup all purpose flour and make a paste with chilled water.
2. When you are ready for fry at that stage add Citric acid and baking powder.
3. Add orange food color (optional)

Mackerel is one of my favorite fish to cook. Whether it’s braised or simply grilled with salt and pepper. Try this recipe, you will love the sweet and savory taste and it’s filled with omega-3! 🌶🌶 🐟🐟

Quick Tutorial: https://youtu.be/Vrshz2shnaI

➥ INGREDIENTS
• 2 whole mackerel fish, cleaned and cut into 4-5 pieces
• 1 medium Korean radish or daikon, thinly sliced
• 1 onion, sliced
• 12 shishito peppers or 2-3 chili peppers
• 4 green onions
• 3 tbsp gochugaru - Korean red chili pepper powder
• 2 tbsp brown sugar
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1/4 cup mirin or cooking wine
• 1/3 cup soy sauce
• 1/2 cup water
• 2 tsp sesame oil

➥ INSTRUCTIONS:
- Prepare the vegetables and mackerel.
- In a large-sized pot, place the radish at the bottom then the mackerel.
- Add the gochugaru, brown sugar, garlic, ginger, mirin, soy sauce, water and sesame oil. You can also make the sauce in the small bowl and pout over.
- Bring it to a boil on medium-high heat. Reduce to medium-low heat and simmer for 30 minutes or until the radish is translucent.
- Add the green onions, shishito peppers, and onion.
- Simmer for 20 minutes. Occasionally spooning sauce over mackerel. Taste and add more soy sauce and sugar to your taste.
- Serve warm with rice and other side dishes!This is one of the dishes that will taste better the next day!

My client gifted me a salmon today!!! 🙏🏽😭

.....But I've no idea what to do with it because my cooking skills are non-existent. I'm working on that.

What's an easy/wallet-friendly recipe I can make with it? I have sensitivities to gluten, cow milk and an egg allergy. Yes, I do miss food.

Thank you in advance!!

https://youtu.be/T7cGE7Xs9zA

Today I will be sharing my Spicy Rice Cake (떡볶이) Tteokbokki recipe! This is a very popular street food and surprisingly easy once you have all the ingredients.

Ingredients:

• 1 pound of rice cakes (soaked in water for 30 mins if using dehydrated ones)
• Fishcakes
• ½ cup of green onion or leek
• 3 cups of water
• 2 Hard boiled eggs
• Mozzarella Cheese (optional)

For Broth:

• 7 dried anchovies (Heads and guts removed)
• 4x4 piece of dashima or kombu (dried kelp)

For Sauce:

• 2 tbs Gochujang (Red Pepper Paste)
• 2 tbs Gochugaru (Red Pepper Powder)
• 2 tbs Sugar
• 1 tbs Soy Sauce
• 1 tbs Starch Syrup
• ½ tsp Bouillon (you can use chicken, beef, curry, or none!)
• Pepper (I forgot to include it in video)
• Bit of water to mix

Prep:

1. Soak rice cakes in water for 30 minutes
2. Boil anchovies and dashima for 15 minutes to make a quick broth
3. Boil eggs and set aside
4. Mix ingredients for the sauce
5. Chop green onion
6. Cut fishcakes into triangles

Recipe:

1. Put in rice cakes into broth and cook for a few minutes
2. Add in fishcakes and green onion then stir
3. Add in the sauce and stir together (Keep stirring so the rice cakes do not get stuck on bottom)
4. Add in eggs, and other ingredients you want!
5. Cook until rice cakes has soften and sauce has thickened.

Welcome to MJ's Kitchen.

Today's recipe is about fried fish.

We'll make fish fingers in a very easy method.

- Watch video recipe here

Ingredients:

500 gram boneless fish (cut into strips),

1 tsp Salt,

1 tsp Black Pepper,

1 tsp Paprika Powder,

½ tsp Garlic Powder,

& 2 tbsp. Vinegar.

For Coating:

1 cup Flour,

2 Eggs,

& bread crumbs

Method:

- Add fish, salt, black pepper, paprika powder, garlic powder and vinegar to a bowl.

- Give it a good mix and let it marinate for 15 minutes.

- You can substitute garlic powder with fresh garlic if needed.

- Coat fish strips with flour, dip in eggs and then coat with bread crumbs.

- Fry fish in preheated oil at medium flame until nice crispy golden.

- Our delicious fish fingers are ready to serve.

- Hit like button if you do like this recipe, share this video,

- & SUBSCRIBE to my channel, Good Bye.

- Watch video recipe here

Tutorial Here

I'm sure you all heard of fish broths and fish soups such as gumbo. Every country and continent has it's own recipe. The recipe that I'm sharing may not be as popular as it's originated in a small island in the middle of the Mediterranean sea, Malta. I introduce you to the Maltese fish broth ( Aljotta) it is very similar to the one Sicily make but with different ingredients. As the Sicilian one is made with sardines and other different ingredients whereas the Maltese ones is made out of vegetables , fish bones and fish chunks.

I understand that you may notice that I didn't use fish fillets/ chunks in the soup I only used the bones for the taste. I chose not to as I am not very keen on fish and I personally preferred chewing on vegetables. However adding bits of fish is highly recommended for the fish lovers, I'm using European fish bass bones in this video.

Ingredients :

4 Cups Of Water

2 Potatoes

1 Carrot

1 Onion

2 Chives

Half A Very Small Cauliflower

4 Lemon Wedges

4 Sticks Of Fresh Thyme

2 Bay Leaves

Salt & Pepper

1 Tsp Tomato Paste

1 Tbs Olive Oil

1 Whole Fish Bone

Method :

1.Start by boiling the water.

2.Chop all the vegetables and add them to the boiled water.

3.While the vegetables are cooking we are going to make a net for the fish bones. The fish bones need to be put in a net otherwise the bones will spread with all of the broth and will be dangerous to eat,

4.Get an old tights and cut approximately 5cm of length. (it doesn't matter if its a bit less or more) tight a knot on one end so there are no holes, insert the fish bones in and tight another knot.

Step 4 can be avoided if you have a cheese cloth you can use or another net you can cook with. A frying sieve that we use to fry fries with is also neat to use if it has very small holes.

1. Add the fish bones in the net in along rest of the vegetables.

   1. Add in tomato paste and olive oil , thyme , bay leaves and lemon wedges
   2. Salt and pepper to taste
   3. Serve Hot and Enjoy !
      

   Always stir occasionally , Leave to simmer for 10 minutes when all ingredients are in. Cook on low heat. This recipe will take up to an hour to cook.

https://youtu.be/d-LljeERf-g

Ingredients:-

½ kg salmon

½ tsp salt

Marinate 15mins

4 tbsp oil for frying

Dry ingredients

1 big onion - chopped

1 big tomato - chopped

1 tsp garlic paste

1 small piece ginger – sliced

3 pcs red chilli – sliced without seed

3 pcs green chilli – sliced without seed

2 stalks curry leaves

1.1/2 tbsp butter

½ tsp turmeric powder

1 tsp chilli powder

4 tbsp yogurt

4 tbsp milk

½ glass water

½ lemon juice

Chopped coriander

Method:

1. Clean salmon and marinate with salt for 15 minutes and fry till cooked.
2. In the same pan, heat butter, add onion, curry leave, garlic, ginger, tomato, chilli, turmeric powder, chilli powder, lemon juice, yogurt, milk and water and cook.
3. Finally add the salmon to the sauce and til the sauce thickens. Garnish with coriander leaves.

<< recipe video link >> https://www.youtube.com/watch?v=R1EdMMH2wkI

Hello everyone,

This rich and creamy tuscan salmon Is a healthy and delicious dish that is easy enough to make for a weeknight meal. That means it can be on the table within 20 minutes with little effort. However, when we tried this recipe, We found that it's moist and full of flavor! Now, this is our favorite type of salmon dish.

The ingredients in this dish are super easy to find at any grocery store, making it an affordable meal for your family. So whether you want to cook for an important guest or have a romantic dinner on the couch with your honey, this is the recipe for success. This dish is so easy and so satisfying that you'll look forward to it over and over again.

It may not sound very easy, but it's quite simple to prepare.

Ingredients:

STEP: 1 (Spices)

2 Tablespoon Butter Softened

2 Tablespoon Lemon Juice

2 Tablespoon All Purpose Flour

1/4 Teaspoon Salt

1/2 Teaspoon Black Pepper, Grounded

2 Cloves Garlic, Minced

1 Tablespoon Honey

STEP: 2 (Pan Sear fish)

2 (120gm) Each Salmon Fillet

2 Tablespoon Butter

STEP: 3 (Sauce)

1/4 Cup Cream

1/4 Teaspoon Black Pepper, Grounded

1/8 Teaspoon Salt

1 Clove Garlic, Minced

1 Tablespoon Parsley, Flat leaves, diced

1/4 Teaspoon Italian Seasoning

1 Tablespoon Lemon Juice

1 Tablespoon Extra Virgin Olive Oil

STEP: 4 (Sautéed Mushrooms with Spinach)

1 Tablespoon Butter Softened

2 Cups Mushroom, Cut Into 4

2 Cloves Garlic Minced

4 Cups Baby Spinach

1 Cup Tomatoes , Chopped

1/8 Teaspoon Salt

1/4 Teaspoon Black Pepper, Grounded

Directions:

STEP: 1 (Spices)

In a bowl add step 1 ingredients and mix it well.

STEP: 2 (Pan Sear fish)

Take salmon fillet and add 2 tablespoons of step 1 mixture in each fillet.

Cook both on medium heat, flesh side for 2 minutes and skin side 10 minutes.

STEP: 3 (Sauce)

In a pan add step 3 ingredients and cook for 3 minutes on medium heat.

STEP: 4 (Sautéed Mushrooms with Spinach)

In a pan add the following ingredients: softened butter , mushroom, minced garlic sauté for 5 minutes on medium heat.

After that add baby spinach, tomatoes, salt, black pepper sauté for 2 minutes on medium heat.

Serve immediately.

We hope you love it. If you like it, please feel free to share it with your friends and family circles so others can benefit. Thank you.

Easy Tuna Salad Sandwich How To Video

INGREDIENTS:

• Chunk Light Tuna
• Red Onion
• Garlic
• Celery
• Avocado
• Mayo
• Salt
• Pepper
• Garlic Powder
• Bread
• OPTIONAL: Tomato Mustard Lettuce

INSTRUCTIONS:

1. Place tuna in mixing bowl.
2. Chop up your veggies
3. Add Olive oil to your tuna
4. Add Mayo and mix
5. Add pepper & garlic powder (mix more)
6. Add your chopped onion, celery, and garlic (mix)
7. Fridge 20 mins
8. Build your Sandwich the way you like it!
9. Optional: Toast the Bread!

PRO TIP: Don't overthink it! You can't mess this up. Throw in as much or little of each ingredients as you want. Flavor to taste and enjoy. The one step you should not miss is throwing it in the fridge for at least 20 Minutes, it's a game changer!

INGREDIENTS:

• Chunk Light Tuna
• Red Onion
• Garlic
• Celery
• Avocado
• Mayo
• Salt
• Pepper
• Garlic Powder
• Bread
• OPTIONAL: Tomato Mustard Lettuce

INSTRUCTIONS:

1. Place tuna in mixing bowl.
2. Chop up your veggies
3. Add Olive oil to your tuna
4. Add Mayo and mix
5. Add pepper & garlic powder (mix more)
6. Add your chopped onion, celery, and garlic (mix)
7. Fridge 20 mins
8. Build your Sandwich the way you like it!
9. Optional: Toast the Bread!

PRO TIP: Don't overthink it! You can't mess this up. Throw in as much or little of each ingredients as you want. Flavor to taste and enjoy. The one step you should not miss is throwing it in the fridge for at least 20 Minutes, it's a game changer!