 WIN a copy of Eating for Two - 2 copies to giveaway!
Eating for Two is full of tasty recipes for breakfasts, lunches, light meals, and fast feasts, through to an amazing array of things to do with such staples as a packet of pasta, can of tuna, or can of beans.
Many pregnant women find the barrage of often contradictory-advice about the number of serves of what women should be eating for the sake of themselves and their baby quite overwhelming. Award-winning food writer and mother of two Kathleen Gandy wasn't any different, and it was during her first pregnancy that the idea for this book was born.
You can enter the competition to win one of two copies of Eating for Two by entering your details using the form below.
Pregnancy Power Salad
SERVES 2
This delicious, satisfying salad ticks all the pregnancy boxes: it is quick to make, contains protein in the form of tuna and eggs, carbohydrates (and protein) with the canned beans, and a serve of the all-important five vegetables. It is also a terrific lunchbox staple - the dressing can be made the night before and the eggs can cook while you have your morning shower.
4 eggs
100 g baby cos leaves, washed, dried and torn
50 g wild rocket, washed and dried
50 g baby spinach, washed and dried
1 × 400 g can cannellini beans, rinsed and drained
(optional)
1 roma tomato, cut into wedges
1 small cucumber, halved lengthways and sliced
8 Sicilian green olives
1 × 185 g can tuna in oil, drained
2 teaspoons salted capers, rinsed
sea salt and freshly ground black pepper
Dijon dressing
¼ teaspoon Dijon mustard
½ small clove garlic, finely chopped
pinch of sea salt
2 teaspoons lemon juice or aged red-wine vinegar
2 tablespoons extra virgin olive oil (or 2 tablespoons
lemon-infused extra virgin olive oil)
Place the eggs in a small saucepan, cover with water and slowly bring to the boil over low heat. Simmer for 9 minutes, then remove and place in a bowl of cold water. When cool enough to handle, peel and cut into quarters. Meanwhile, for the dressing, combine the mustard, garlic and sea salt in a small bowl. Slowly add the lemon juice and olive oil, stirring constantly until emulsified. Place the lettuce, rocket, spinach, cannellini beans, tomato, cucumber and olives in a large bowl, then drizzle with dressing and gently toss to combine. Top with flakes of tuna and the quartered hard-boiled eggs, and scatter with the capers. Season to taste and serve immediately.
Ten things to do with a can of tuna
1. Tuna, tahini and almond sandwich
Mix drained and flaked canned tuna with Tahini dressing (see page 127), flaked almonds, finely chopped green onion and pale inner celery stalk and a few capers. Spread between 2 slices of buttered bread, scatter with a large handful of leafy greens such as watercress, mache or torn butter lettuce, and season with sea salt and freshly ground black pepper.
2. Japanese tuna rice salad
To make a free-form tuna sushi, cook short-grain rice in dashi stock, then cool slightly. Stir through a splash each of shoyu and seasoned rice vinegar, some flaked canned tuna, thinly sliced cucumber, a handful of mizuna, sliced avocado and small squares of toasted nori.
3. Fusilli with tuna, gremolata crumbs and lemon
Mix fusilli with flaked canned tuna in oil, wild rocket, chopped fl at-leaf parsley, a little finely chopped red onion (if you like) and a chunky version of the Gremolata crumbs on page 73, made with coarse sourdough breadcrumbs (or you could make the Citrus chilli crumbs on page 129 instead). Finish with a generous drizzle of extra virgin olive oil and a squeeze or two of lemon juice. Season well and serve.
4. Tuna and cannellini bean dip
Rinse and drain a small can of cannellini beans. Process with a small can of tuna (including oil), 2 teaspoons rinsed salted capers, 2 tablespoons chopped fennel, 1 crushed clove garlic, 1 teaspoon chopped thyme, the finely grated rind of 1 lemon (and a squeeze of the juice) and ¼ cup extra virgin olive oil to form a smooth paste. Season with sea salt and freshly ground black pepper and drizzle with extra virgin olive oil. Spread on grilled ciabatta or sourdough or serve with shaved celery heart, scrubbed baby carrots and blanched baby green beans and snowpeas (mange-tout) for dipping.
5. Linguine with tuna puttanesca sauce
Soften chopped onion, garlic and anchovy fillets in olive oil, then add canned chopped Italian tomatoes and season to taste. Cook until well reduced and saucy, then stir in rinsed salted capers, pitted Ligurian olives and a can of drained and flaked tuna. Toss through linguine with lots of chopped fl at-leaf parsley and finish with a good drizzle of extra virgin olive oil.
6. Sicilian-style tuna polpette with bucatini
Mix drained and flaked canned tuna with fresh breadcrumbs, a lightly beaten egg, soaked and drained currants, toasted pine nuts, chopped flat-leaf parsley, finely grated lemon rind and grated pecorino. Form into walnut-sized balls and shallow-fry, then use to top bucatini mixed with warmed tomato passata. Scatter with more grated pecorino and serve.
7. Tuna, fennel, radicchio and egg salad
Mix drained and rinsed canned butter beans with fl aked canned tuna in oil, shaved fennel bulb, large handfuls of baby spinach leaves, a little torn radicchio and a quartered hard-boiled egg. Drizzle with a vinaigrette of Dijon mustard, finely chopped garlic, extra virgin olive oil and white balsamic condiment or white-wine vinegar. Season with sea salt and freshly ground black pepper.
8. Tunisian-style salad nicoise
Mix together drained and flaked canned tuna, thinly sliced roasted red capsicum (pepper), vine-ripened tomato wedges, salted black olives and quartered hardboiled eggs. Whisk together extra virgin olive oil, lemon juice, a pinch each of caraway seeds and ground cumin, then season with sea salt and freshly ground black pepper to taste. Drizzle the dressing over the salad and serve. To up the intake of leaf greens, add some torn baby cos leaves.
9. Spanish-style tuna-filled piquillo peppers
Mix together drained and flaked canned tuna, cooked short-grain rice (ideally made with saffron-infused chicken stock - see page 50), chopped basil, diced vine-ripened tomatoes, chopped toasted blanched almonds and a splash of sherry vinegar. Spoon the filling into piquillo peppers (available from specialty food stores), grilled red capsicum (pepper) halves or hollowed-out tomatoes and roast until tender.
10. Conchiglie with tuna, capers and tomato
Mix flaked canned tuna in oil with rinsed salted capers, seeded and chopped vine-ripened tomatoes and a generous amount of chopped basil and fl at-leaf parsley. Infuse a crushed clove of garlic and a whole red chilli (if you like) in extra virgin olive oil over low heat, then discard the garlic and chilli. Drain the conchiglie, reserving a tablespoon or so of the cooking water. Toss the pasta, reserved cooking water (if using) and tuna mixture through the oil and season with sea salt and freshly ground black pepper to taste.
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