Jun 23, 2009

Baked Tuna Mac

This is my family all time favs especially over the wkend. My daughter love this alot & always remind me to bake it for her over the wkend. Both hubby & daughter loves having this baked mac with dashed of Lingam Chilli sauce.

Baked Tuna Mac

Ingredients: -

Elbow macaroni
1 can Campbell's Mushroom Soup
1 can of tuna
1/2 cup of fresh milk
Parmesan cheese
Chilli Flakes (Optional)
Handful of green peas
1 red onion - chopped coarsely
Chicken hotdogs (Optional)
Cheese slices/Mozarella cheese
Salt to taste


Preheat oven at 170 - 180 Celsius

Boil mac in salted water until al dente.

In a large bowl, pour in the mushroom soup, fresh milk, tuna & hotdogs (if you are using). Mix them well. Then add in the onion, green peas.

After mixing well, add in the macaroni & make sure its well coated with all the ingredients. Sprinkle the Parmesan cheese, salt & chili flakes.

Pour the mixture into the oven proof baking dish or baking tin. Top up with cheese slices or mozzarella cheese.

Baked for about 25-35mins. Baking time depends on individual ovens.

Serve it hot with your fav salad or sides.



Mac is added last as I don't wan to break them in pieces. Amt of cheese to use depends on individual. If you are not a cheese freak, then you can cut down on the cheese slices/mozzarella cheese. As for the chili flakes, its depends on individual.

Happy Trying !!! :)

With love,
Nazia @ Foodie Craze

Tabbouleh Salad

I have always been wondering what is this couscous thingy till I come across it during a cooking series, Khana Khazana from the Zee Tv. So here I'm trying it out in my own ways. As you can see this pix, it looks soggy coz I have added more lemon juice in it. So why wait, try it out..

Tabbouleh Salad

Ingredients: -
1 cup dry couscous (I use San Remo brand)
1-2 medium tomatoes, seeded & diced
handful fresh coriander, chopped
Juice of 1 lemon
1 tbsp olive oil
Salt & pepper

Methods: -

Add the dry couscous to 1.5 cup of boiling water. Turn to low heat and cover for about 3-5 minutes. Couscous is ready when the water has evaporated and the couscous is tender (if it's crunchy, it's not done). Remove from heat and fluff it around with a fork. Set aside and cool.

When couscous is completely cooled, add tomatoes, coriander & lemon juice.Mix well, removing any clumps in the couscous.

Dizzle olive oil and season with salt & pepper to your individual preferences.

Serve with your fav baked chicken.

Note: You can subtitute the lemon juice with abt 1 tbsp of balsamic vinegar for the kick taste & chopped onion for the crunchy taste.

Happy Trying !!! :)

With love,

Nazia @ Foodie Craze


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