Here at Tasting Britain we do try to do/be something of a public service, and so when I was contacted by a very friendly (and patient…) person called Jade on behalf of Cannedfood.co.uk – I saw an opportunity to try and raise some awareness for an issue I actually care about; encouraging/trying to show people how to eat cheaper and healthier.
Anyway, cutting a long story short: The idea is that (apparently) many of us are under the impression that canned foods aren’t very good (in terms of quality and health benefits). So, Cannedfood.co.uk are trying to challenge this assumption and raise awareness of the fine tasting (and healthful) things you can make with canned foods.
Which is where this little piece comes in…
Jade ‘challenged’ me to make something from their ingredients list and then write about it. Well, since, I was specifically created (in a lab :3) to eat undignified quantities of rice and fish, this wasn’t actually a challenge at all and so I said yes.
Anyway, I think they originally wanted me to post a video of the cooking. I, however, gave many excuses for not doing it (and if we’re honest they’re all a bit redundant/pants). But I have at least done a (somewhat more prosaic) writeup to prove that, short of posting you, Dear Reader, vacuum packed samples of the finished meal (theoretically possible…), Cannedfood are on to something!
So, hooray for non boring uses of canned tuna, and dont forget to buy! Or something.
- Goddamn delicious and very cheap.
- Not particularly complicated either (because unless it involves bizarre experiments with protein powder, I am not good with recipes)
- A versatile take on an old Persian culinary classic!
FYI / Want More Recipes?:
There’s even more to be found on Cannedfoods’ Cooking Channel – celebrity chef James Martin (quite obviously a better cook than me) walks you through them all, and via the magical medium of video!
- 185g can tuna, drained and broken into large pieces
- 227g can chopped tomatoes
- 75g green beans, halved
- ½ small red pepper, roughly chopped
- 25g butter
- 1 Tbsp olive oil
- 1 small onion, finely chopped
- 1 small red chilli, finely chopped (optional)
- 150g Basmati rice
- 200ml vegetable stock
- 1 Tbsp coriander or parsley, for garnish (optional)
- Heat the butter and oil in a pan.
- Add the chopped onion and fry until it is softening, then add the pepper and chilli (if using) and continue frying for two minutes.
- Add the rice and mix well to coat it with the butter and oil,
- Then add the tomatoes and vegetable stock and bring to the boil. Cover with a tight-fitting lid, reduce the heat and simmer very gently for about 15 minutes or until the liquid has been absorbed and the rice is cooked.
- Heat a pan of boiling water, plunge the beans into the water, then boil for a minute and drain.
- Gently stir the beans and tuna into the cooked rice mixture, replace the lid and leave to cook through for five minutes.
- Delicious served garnished with chopped parsley or coriander.