In a bowl, combine the rice and 2 tins High protein meal, and mix. Prepare the dressing. In a jar, add the mayonnaise, soy sauce, water and lemon juice, and shake to combine. Wrap the tofu in kitchen paper and press well to remove excess moisture. Cut into cubes and cook in a hot pan…
Read MoreIn a large bowl, add the salmon, sun-dried tomato paste, yoghurt, oregano, cucumber, tomato, orzo, parmesan and mix to combine. Add the rocket leaves, mix and serve.
Read MoreGrate two tomatoes and dice the other two. Put them in a large bowl. Add the olive oil, vinegar, olives, capers, onion, salt and pepper and gently toss. Break the rusks into pieces and add them to the bowl with the rest of the ingredients. Toss and serve with the sardines on top.
Read MoreIn a bowl, combine the tuna salad Mexicana, rice, cucumber, pickled cucumbers, red pepper flakes, onion, green peppers, shredded lettuce, mayonnaise, yoghurt and mix. Fill the lettuce leaves with the tuna salad and serve with the chips on the side.
Read MoreStart by preparing the zucchini patties. Shred the zucchini on the large holes of a box grater. Place them in a colander, season with salt and set aside for a few minutes so juices can be released. Then, wrap in a clean kitchen towel and squeeze out as much liquid as you can. If the…
Read MoreOpen the tins and drain out the liquid. In a bowl, put the sardines and broke them up into large pieces with a fork. Add the spring onions, herbs, yogurt, mayonnaise, aubergine purée, corn kernels and stir gently. Serve the sardine salad with toasted bread.
Read MoreOpen the tins and save the oil to prepare the sauce. In a bowl, mix the tuna oil and vinegar. Cut the tomatoes into large pieces. Break the barley rusks into large pieces and drizzle them with some vinaigrette. Add the tomatoes. Chop and add the purslane, olives, onion, and tuna. Mix well and serve.
Read MoreIn a bowl, combine the yoghurt, mayonnaise, vinegar, salt and pepper. Add the lentils, corn, cabbage, spring onions, carrots, tuna salad, mix and serve.
Read MoreCook the bulgur in boiling salted water for 10 minutes or until tender. Drain and let cool. In a bowl, add the olive oil, lemon, salt and mix. Add the bulgur, spring onions, cucumber, cherry tomatoes, peppers, herbs and SaladPocket Trata salad with vegetables, beans and salmon. Mix well and serve with toasted bread.
Read MorePrepare the soutzoukakia (sausage-shaped meatballs). Soak the bread and drain well. Put the bread, tuna salad with lentils and quinoa, cumin, eggs, onion, garlic, parsley, salt and pepper in a bowl, knead and leave in the fridge for half an hour. Shape the soutzoukakia, coat with flour, shake off any excess and fry. At the…
Read MorePreheat the oven at 200°C. In a bowl, add the tuna salad with corn, rice, mayonnaise, mustard, mozzarella, olives, and spring onions, and combine. Cut the peppers in half, and season with salt. Scoop the mixture into the peppers. Bake for about 25 minutes, until the peppers are cooked. Serve with herbs.
Read MoreIn a bowl, whisk together the mustard, vinegar, olive oil until you have a thick sauce. Use a vegetable peeler to slice zucchini into thin ribbons and place them in a bowl. Add the spring onion, herbs, the tuna salad with lentils and quinoa, add the sauce, almonds and serve.
Read MoreIn a bowl, combine the tuna, mayonnaise, mustard, onion, corn, tortilla chips and mix. Arrange the large tortillas on work surface; spread 1/4 of the mixture on each tortilla, leaving small border at either end; drizzle little grated mozzarella, place the smaller tortillas on top and tightly fold edges of large tortillas toward the center,…
Read MoreIn a food processor combine the tahini, lemon, garlic and process until smooth and creamy. Add the chickpeas, season with salt and process. Add a little cold water, if needed, to reach your desired consistency. Divide among plates, add almonds, onion, herbs, tuna salad with chickpeas and basil and serve.
Read MoreIn a large bowl, add the tuna salad with chickpeas and basil, SaladPocket. In a shaker (or glass jar with a tight lid), add the vinegar, olive oil, salt, pepper and shake well to mix. Add the cherry tomatoes, cucumbers, olives, parsley, oregano and mix. Divide among the plates, add the arugula, the pies…
Read MoreOpen the tins, drain the oil out and into a baking pan. Add the mustard, lemon juice, salt, pepper, oregano, paprika and mix. Add the potatoes, vegetable stock, a little rosemary and bake in a preheated oven for about 20 minutes or until the potatoes are soft. There should be little liquid left. Add the…
Read MoreAdd the onion and vinegar in a bowl and leave for at least ten minutes or until you have the salad prepared. Use a large bowl for the salad. Cut the ends off the cucumber, place it on a cutting board and crush it with the handle of a ladle. Do the same with the…
Read MoreOpen the tins, drain out the oil and save it for cooking. Use a vegetable peeler to cut the zucchini into thin ribbons You will need three ribbons strips for each roll (that is, 36 ribbons for the four servings). Place the remaining zucchini pieces in a food processor and pulse. Transfer the shredded zucchini…
Read MoreOpen the tins, and add the tuna along with its oil to a baking pan. Add the eggplants, cherry tomatoes, garlic, salt, pepper, basil, and bake in a preheated oven for 20 minutes until the vegetables are soft. Add the orzo and vegetable stock, cover with aluminum foil, and bake for twenty more minutes or…
Read MorePreheat the oven to 200ºC. Open the tins, drain out the tuna oil and save it for the cooking. In a saucepan, add the onion, carrot, pepper, season with salt and pepper, and poor over the tuna oil. Cover with the lid and let cook on medium heat for about 15 minutes or until the…
Read MorePreheat the oven to 220°C. In a large baking pan, add the cherry tomatoes, olives, garlic, tuna, and bake for about 20 minutes, or until the cherry tomatoes are well cooked. When the time is up, remove from the oven, and mash the cherry tomatoes and tuna with a fork. Add the cream cheese, pasta,…
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