Burnaby Community Kitchens

Christina found this healthy salad that happens to mesh with the Mediterranean diet. printer-friendly recipe Ingredients 2 large potatoes 2 eggs 1 teaspoon salt 1 large ripe tomato, sliced into wedges 1 red pepper, cut into thin strips ½ small purple onion, halved and sliced thin 1 teaspoons capers, drained and rinsed (optional) 8 black olives 1 can tuna (5-7 ounces), drained 4 tablespoons extra virgin olive oil 2 tablespoons sherry vinegar (If you don't have sherry vinegar you can use white vinegar) Salt and pepper to taste Instructions Cook the potatoes : To maintain maximum consistency, vitamins, and flavor, you must cook the potatoes with the skin on. In a medium saucepan, add potatoes and enough water to cover potatoes by 1 inch. Add 1/2 teaspoon of salt. Bring to a boil and continue on a low boil until potatoes are just beginning to get soft. Remove from heat and let cool. Peel potatoes once they are cool enough. Quarter potatoes. Hard boil the eggs : In a medium saucepan, ad...

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...

Burger Ingredients: 2 eggs 4 slices of bread 2 tins flaked tuna, drained 2 roasted red pepper, finely chopped 2 green onions, thinly sliced 2 tbsp finely chopped pickled jalepeno or cucumbers (optional) 12 cup grated cheese 2-3 tsp vegetable oil Sauce ingredients: ¼ cups plain yogourt ¼ cup mayonnaise 1 tbsp grainy mustard Method: Whisk eggs in a bowl.  Tear or cut bread into small pieces, then stir into eggs.  Set aside. Crumble tuna into a large bowl.  Add red pepper, green onions, pickles, and cheese. Mash bread mixture to form a paste, then  stir into tuna. Form ¼ cup of the mixture into a small patties about ½ inch thick.   Heat oil in a large frying pan over medium heat.  Cook burgers until golden and warm. Meanwhile, stir sauce ingredients together in a small bowl.   Serve tuna burgers with sauce. Enjoy! Notes: Feel  free to use stale bread in this recipe. If you prefer to not make the sauce, these burgers would be delicious ser...

This is delicious served with crackers, tortilla chips, or in a sandwich.  Kids love it when it’s served in an ice cream cone! Ingredients: 1 tin of tuna Zest of one lemon Salt and pepper Handful of green onions and/ or parsley 1 stalk celery Mayonnaise or Miracle Whip Plain Yogurt Directions: Open the tin of tuna and pour the liquid down the drain.  Put tuna in a small bowl and fluff it with a fork. Grate the zest (yellow part only) from a lemon, and add it to the tuna.   Finely chop a handful of green onions/parsley; add it to the tuna. Finely chop a celery stalk; add it to the tuna. Finally, add a combination of mayonnaise and yogurt to the tuna  - about two heaping spoonfuls of each.  Mix well and refrigerate until serving time. Enjoy!  

serves 8 This is a simple and inexpensive dish to make.  You can use a microwave oven to quickly precook the potatoes. Ingredients: 4 large russet potatoes 2 cans tuna, drained ¾+ cup mayonnaise Salt and pepper to taste ¾ cup grated cheese  Optional: cooked bacon bits mustard   pickles or pickled peppers, chopped Kimchi, chopped Celery, chopped finely green onion, sliced  parsley, chopped sprinkle of paprika Directions: Scrub potatoes to clean the skin. Prick with a fork.  Put on a plate and microwave for five minutes on full power. Turn potatoes over and microwave for five more minutes. (Alternately, you can bake potatoes on a baking sheet/pan at 400° F for around 45 minutes.) Cut cooked potatoes in half lengthwise. Scoop out the potato insides/pulp , leaving a thin potato “shell”. In a bowl, mash the potato insides.  Stir in the drained tuna, mayonnaise, salt and pepper as needed.  Mix in any of the optional items of your choice to create y...