The dressing for this simple, colourful pasta and tuna salad has a sweet-sour flavour, which perfectly complements the lightly cooked zucchini, tuna, sundried tomato pesto and pasta. Serve the salad cool, but not chilled, or try it while it is still warm.
Flavoursome, savoury and full of heart-smart nutrients, this baguette sandwich is sure to become a favourite. The special today: a variation of the classic ‘pan bagnat,’ a baguette bursting with provencale tuna, olives and garden-fresh veggies.
Japanese food tends to be low in fat, and these stylish sushi rolls are no exception. Now that the ingredients are available in grocery stores, it is easy to make them yourself. You must use sushi rice, which is sticky when cooked.
Give those fatty beef burgers a miss and try these heart-healthy, thick, juicy salmon ‘burgers’ instead. And while you’re at it, leave the ketchup in the fridge and slather the salmon cakes with a homemade creamy tomato-garlic sauce.
This elegant entree is what the French would call a ‘salade composée”a salad where the elements are arranged separately. In this healthy example, roast salmon strips share the spotlight with a light potato salad and a healthy helping of greens.
Here, lettuce-lined bowls are filled with shrimp and avocado, mixed with spiced new potatoes and topped with yogurt for a real hot and cold taste explosion. Serve avocado and shrimp cups for lunch with whole-wheat or multi-grain bread.
This tasty, hearty tomato seafood soup is surprisingly quick and easy to make using fresh crab meat. The flaky crab meat goes well with the creamy texture lent by the potatoes, and the anchovies give it a bit of zing.
This crispy sesame shrimp and crab toast can be served as a starter or as a good savoury snack to hand around with drinks. Traditionally the toast is deep-fried in oil, but in this healthy version it is baked in a hot oven until crisp and golden.