Recipe Book Mixing up Culinary Classics with a Modern Twist
Make this easy tuna lasagne with tuna, pasta, creamy sauce and cheese. A budget-friendly tuna bake that’s perfect for an easy family dinner. If you love an easy pasta bake, this tuna lasagne is one to add to your dinner rotation. It’s creamy, cheesy, filling …
Make easy homemade rissoles with these simple recipes. Learn what rissoles are, what they mean and how to make beef or chicken rissoles. If you have never made rissoles before, you are missing out on one of those simple family dinners that doesn’t need to …
Make easy vegetarian curry with fresh vegetables, creamy coconut milk and aromatic spices. A simple Indian-inspired curry that’s perfect for a quick dinner.
A good vegetarian curry doesn’t need meat to be filling, flavorful and satisfying. In fact, curry is one of my favourite ways to turn a pile of vegetables into a hearty dinner! With a creamy sauce, plenty of spices and a little rice on the side, you’ve got an easy meal that works just as well for a busy weeknight as it does for a relaxed weekend dinner.
This recipe keeps things simple. You won’t need a long list of difficult-to-find ingredients or spend hours making a complicated sauce. A handful of everyday vegetables, curry powder, coconut milk and a few pantry staples are all you need.
The beauty of a vegetable curry is that you can change it depending on what’s in the fridge. Use potatoes, carrots, broccoli, cauliflower, zucchini, capsicum, peas or spinach. There really isn’t a wrong combination!
Good vegetarian curry food is all about building layers of flavour. Vegetables provide the bulk of the meal, while curry powder, garlic, onion and ginger create the aromatic base.
The sauce is just as important. A combination of tomatoes, stock and coconut milk creates a rich sauce that coats the vegetables without overpowering them. A squeeze of fresh lime juice at the end adds some acidity and helps balance the richness.
For a more filling meal, add chickpeas or lentils. They provide extra protein and texture while also making the curry stretch further, which is particularly useful when you’re cooking on a budget.
There are plenty of options when choosing veg for curry. Some vegetables hold their shape particularly well during cooking, while others become soft and help thicken the sauce.
Great choices include:
Try combining three or four different vegetables rather than throwing everything into the pot. This gives the curry a better balance of textures and makes each vegetable easier to cook properly.
Hard vegetables such as potatoes and carrots should be added first, while quicker-cooking vegetables such as peas, spinach and zucchini can be added towards the end.
Vegetarian curry coconut is a particularly popular combination because coconut milk creates a creamy sauce while helping balance the heat from the spices. It also works beautifully with vegetables such as sweet potato, cauliflower, chickpeas and spinach.
For this easy version, add a 400ml can of coconut milk along with the tomatoes and curry powder. Let everything simmer gently until the vegetables are tender and the sauce has thickened.
Full-fat coconut milk will give you the richest sauce, while light coconut milk can be used if you prefer something less creamy. Either option works well with this recipe.
A simple Indian curry sauce doesn’t need to be complicated. Start with onion, garlic and ginger cooked in a little oil. Add your curry powder and cook it briefly before adding the tomatoes and coconut milk.
Cooking the spices with the onion and garlic helps release their aroma and gives the sauce a deeper flavour. Once the liquid is added, the vegetables can simmer gently while absorbing all those delicious spices.
You can also adjust the sauce to suit your taste. Add chilli powder or fresh chilli if you like heat, or a little extra coconut milk if the curry is too spicy.
If you’re worried that a vegetable curry won’t be enough to keep everyone full, there are several easy additions you can make.
Chickpeas are one of the easiest options. Simply drain and rinse a can before adding it during the final 5–10 minutes of cooking. Lentils are another excellent choice and can be added directly to the sauce, although you may need to increase the amount of stock.
Serving the curry with rice, naan bread or roti also makes it much more substantial. For something different, try serving it over quinoa or alongside roasted potatoes.
Absolutely! The level of heat is completely up to you.
For a mild curry, stick with regular curry powder and leave out fresh chilli. For more heat, add chilli flakes, cayenne pepper, fresh red chilli or a spoonful of your favourite chilli paste.
If you accidentally make the curry too spicy, don’t panic. Adding extra coconut milk can help soften the heat, while a small amount of sugar and lime juice can help balance the overall flavour.
If you want to make a slightly different style of curry, yellow curry paste Mae Ploy can be an easy shortcut. Store-bought curry paste means you don’t need to measure out a large selection of individual spices, making it particularly useful for quick weeknight cooking.
Yellow curry paste works well with vegetables such as potatoes, carrots, cauliflower and chickpeas. Fry the paste briefly in oil before adding coconut milk, then add your vegetables and simmer until tender.
You can use the same basic cooking method with red or green curry paste too. Just remember that different curry pastes vary in heat and flavour, so start with a small amount and add more if needed.
Rice is the obvious choice, but you have plenty of options such as.
A spoonful of cooling yogurt or raita is particularly good if you’ve made a spicy curry.
This Indian curry vegetarian recipe is designed to be simple enough for anyone to make. Most of the work is simply chopping the vegetables and allowing everything to simmer together.
One of the best things about this recipe is how easy it is to customise.
For a chickpea curry, increase the chickpeas and leave out the potato. For a sweet potato curry, replace the regular potatoes with diced sweet potato. You could also add spinach during the final few minutes for extra colour.
If you want more protein, add tofu or extra chickpeas. For a richer curry, add another splash of coconut milk. And if you’re trying to use up vegetables in the refrigerator, simply throw them in!
This flexibility makes vegetarian curry a great recipe for reducing food waste.
Potatoes, carrots, cauliflower, broccoli, zucchini, capsicum, peas, spinach and chickpeas are all excellent choices.
Yes. Replace the coconut milk with additional vegetable stock or use a tomato-based curry sauce. The flavour will be lighter but still delicious.
Vegetarian curry can be a nutritious meal when it contains plenty of vegetables and ingredients such as chickpeas or lentils. The overall nutritional value will depend on the ingredients and portion sizes.
Absolutely. Frozen peas, spinach, broccoli and mixed vegetables are convenient options and can make this recipe even quicker.
Basmati rice is a classic choice, while jasmine rice is also delicious and easy to prepare.
Store it in an airtight container and refrigerate promptly. For best quality, use leftovers within a few days and reheat thoroughly before serving.
This vegetarian curry is an easy way to create a hearty, affordable and flavour-packed dinner without meat. The combination of fresh vegetables, chickpeas, aromatic spices and creamy coconut milk makes a satisfying meal that can be changed countless ways.
Use whatever veg for curry you have available, adjust the spice level and serve it with rice or warm naan. You can even swap the curry powder for yellow curry paste Mae Ploy when you want a quick shortcut.
Once you’ve made this recipe, don’t be afraid to experiment. Add different vegetables, try lentils instead of chickpeas or make a completely different version using red or green curry paste. That’s the fun of homemade curry!
Check out our best curry recipes
This easy stir fry chicken zucchini recipe combines tender chicken, fresh zucchini and a simple savory sauce for a quick, delicious weeknight dinner. Stir Fry Chicken Zucchini An Easy Weeknight Dinner Looking for a quick dinner that doesn’t require a long list of ingredients? This …
Make this easy Thai curry recipes with Thai curry paste ideas, meat or vegetable options. A simple Thai meal ready in around 30 minutes! Easy Thai Curry A Simple and Flavorful Thai Meal There is something incredibly satisfying about a bowl of hot, fragrant Thai …
Make delicious tuna nachos with options like seasoned tuna, avocado, fresh toppings, spicy mayo. Includes fish nachos and poke nachos ideas.
Nachos don’t have to be loaded with beef, chicken, or mountains of melted cheese. Tuna nachos bring something completely different to the table….. think crispy chips, fresh tuna, creamy avocado, spicy sauce, and plenty of bright citrus flavor!
I love this recipe because it’s quick, inexpensive, and incredibly easy to customize. You can make it with canned tuna for a simple weeknight snack, or take things up a level with fresh ahi tuna for restaurant-style ahi tuna nachos.
Tuna and nachos might sound like an unusual combination at first, but the flavors work surprisingly well together. The salty crunch of the chips pairs beautifully with fresh tuna, creamy avocado, spicy mayo, lime, and crunchy vegetables.
Wondering what goes with nachos? All nachos are good with fresh sides that balance the rich and spicy toppings.
Try making nachos with
For ahi tuna nachos, mango salsa is particularly good. The sweetness of mango contrasts with the salty soy sauce and spicy mayonnaise.
The toppings are where you can really make this recipe your own.
Avocado – Creamy avocado is almost perfect with tuna. It adds richness and creates a nice contrast against crunchy chips.
Jalapeño – Fresh jalapeño gives the nachos a little heat. Remove the seeds if you prefer a milder flavor.
Mango – Diced mango adds sweetness and a tropical touch that works especially well with ahi tuna.
Green Onion – Green onion adds freshness without overpowering the delicate flavor of the fish.
Sesame Seeds – Sesame seeds add a subtle nutty flavor and provide a great finishing touch.
Spicy Mayo – Mix mayonnaise with sriracha and lime juice for a simple sauce that ties everything together.
Cilantro – Fresh cilantro adds brightness and makes the finished nachos look fantastic.
Tuna nachos are essentially a seafood-inspired version of traditional nachos. Instead of the usual ground beef or shredded chicken, the tortilla chips are topped with tuna and fresh ingredients.
There are several ways to make them. A simple version can use canned tuna mixed with mayonnaise, lime juice and seasonings. For something closer to ahi poke nachos, diced sushi-grade tuna can be marinated in soy sauce and sesame oil before being spooned over crispy chips.
Modern ahi tuna nachos often combine Asian-inspired ingredients with traditional Mexican-style nachos. Soy sauce, sesame oil, avocado, spicy mayonnaise, green onion and sesame seeds work particularly well with the fresh tuna.
Absolutely! Canned tuna is actually a great option when you want a quick and inexpensive recipe. Drain it well before mixing it with the sauce so the nachos don’t become watery.
For an easy canned tuna version, combine tuna with mayonnaise, sriracha, lime juice and a little soy sauce. Add the mixture to crispy tortilla chips and finish with avocado, green onion and jalapeño.
It’s a completely different experience from raw ahi tuna, but it’s delicious in its own right, and much easier to keep stocked in the pantry.
Both work well! Traditional tortilla chips are sturdy and provide the familiar nacho experience. They are particularly good for canned tuna nachos because they can handle heavier toppings.
Wonton chips are thinner and crispier. They are an excellent choice for ahi poke nachos, where the toppings are lighter and fresher.
If you can’t find wonton wrappers, regular tortilla chips are perfectly fine. Some ahi tuna nacho recipes use tortilla chips, while others specifically use fried wonton wrappers.
If you enjoy tilapia fish tacos, you will probably enjoy the fresh flavors used in tuna nachos too.
The biggest difference is the base. Fish tacos use tortillas, while tuna nachos use crispy chips. Both can feature similar ingredients such as avocado, cabbage, lime, cilantro, jalapeño and spicy sauces.
You can even use the same toppings for both dishes. Make a batch of mango salsa, spicy mayo and shredded cabbage and use the leftovers for tacos the following day.
If you want to make something a little more impressive, ahi tuna nachos are the way to go.
For this version, use high-quality sushi-grade or sashimi-grade ahi tuna. Dice the tuna into small cubes and marinate it briefly with soy sauce, sesame oil, lime juice and green onion.
Fresh ahi tuna is commonly paired with avocado, cabbage, jalapeño, sesame seeds, spicy mayonnaise and wonton chips in poke-style nachos.
You can use traditional tortilla chips, but crispy wonton chips give the dish a lighter, more delicate crunch. They also make the finished dish feel much more like an appetizer you’d order at a restaurant.
Important: If you are serving tuna raw, buy it specifically from a reputable supplier as sushi/sashimi-grade fish and keep it properly refrigerated. If you aren’t confident about serving raw tuna, use cooked or canned tuna instead.
Ahi poke nachos are a fantastic option when you want a fresh, Asian-inspired appetizer.
Start by cutting the ahi tuna into small cubes. Combine it with soy sauce, sesame oil and finely sliced green onions. A short marinade is enough, the tuna doesn’t need to sit in the sauce for hours. Some recipes recommend roughly 30-60 minutes, while other preparations use a shorter marination period.
While the tuna marinates, prepare the other toppings. Dice the avocado, slice the jalapeño, shred the cabbage and prepare a spicy mayonnaise using mayonnaise and sriracha.
Build the nachos immediately before serving. Layer your chips, tuna and toppings rather than simply dumping everything into one pile. This gives every chip a little bit of tuna, avocado, crunch and sauce.
Tilapia fish tacos are a delicious alternative if you enjoy the fresh flavours of tuna but want a milder, more affordable fish. Tilapia is a freshwater fish known for its mild flavour, tender white flesh and firm texture. Because it doesn’t have a strong “fishy” taste, it’s especially popular with people who are new to eating seafood or prefer a more subtle flavour.
Tilapia is also widely available and relatively inexpensive, making it a popular choice for easy weeknight meals. It cooks quickly and can be pan-fried, grilled, baked or even air-fried, which makes it incredibly versatile. For tacos, simply season the fillets with paprika, garlic, salt, pepper and a squeeze of lime before cooking until the fish is flaky and tender.
Once cooked, flake the tilapia into warm tortillas and add some of the same fresh ingredients that work so well with tuna. Shredded cabbage, avocado, cilantro, jalapeño, fresh lime and a drizzle of spicy mayo make fantastic toppings. The result is a light and flavourful seafood taco that’s easy to prepare and makes a great alternative to tuna nachos or tuna-based dishes.
A few simple kitchen tools can make this recipe easier. A large serving platter is particularly useful because it gives you plenty of space to spread the chips into an even layer.
An avocado tool is also handy when you’re making these regularly, while a good citrus juicer makes it easy to add fresh lime juice to the tuna marinade and spicy mayo.
Nobody likes soggy nachos! The easiest way to avoid them is to assemble the dish immediately before eating. Keep wet ingredients such as salsa, tuna mixtures and sauces off the chips until you’re ready to serve.
If you’re making a large platter, don’t pile all the chips into one huge mountain. Instead, create two or three thin layers so the toppings are distributed evenly.
For entertaining, keep extra sauce and salsa on the side so guests can add more as they eat.
You can prepare most of the components ahead of time, but don’t assemble the nachos until you’re ready to eat.
Prepare the tuna mixture, chop the vegetables, make the spicy mayo and refrigerate everything separately. When you’re ready to serve, arrange the chips and add the toppings.
For raw ahi tuna, follow the storage instructions provided by your fish supplier and keep it properly refrigerated. The finished nachos should be served immediately after assembly.
Canned tuna is best for an inexpensive and easy version. For raw ahi tuna nachos, use high-quality sushi/sashimi-grade tuna from a reputable supplier.
Yes. Cooked or canned tuna is an excellent alternative if you don’t want to serve raw fish.
They can be a balanced appetizer or meal when made with lean tuna, avocado, vegetables and moderate amounts of sauce. Portion size and the amount of chips and mayonnaise will affect the overall nutritional content.
Spicy mayonnaise is one of the best choices. Combine mayonnaise, sriracha and lime juice for a quick sauce. Soy-based sauces, wasabi mayo and avocado crema are also excellent options.
Yes. Salmon makes an excellent substitute, particularly in poke-style nachos.
You can use cheese, but it isn’t necessary. For fresh ahi poke nachos, I prefer skipping the cheese so the delicate tuna and fresh toppings remain the focus.
These tuna nachos are proof that you don’t need to stick with traditional ground beef and melted cheese to make an incredible plate of nachos. Canned tuna gives you a quick and affordable option, while fresh ahi takes things in a completely different direction with the fresh flavors of ahi tuna nachos and ahi poke nachos.
Start with crispy tortilla or wonton chips, add your tuna, then pile on avocado, cabbage, jalapeño, green onion and a generous drizzle of spicy mayo. That’s it!
Give this tuna nachos recipe a try for your next party, game night or easy dinner. And once you’ve made it, experiment with mango, cucumber, sesame, wasabi or your favorite salsa to create your own signature version.
Discover the best coffee cocktail drinks, from classic Irish coffee to espresso martinis and Baileys coffee. Learn which liquor works best with coffee and enjoy easy recipes at home. Coffee is already one of the world’s favourite drinks, but when you combine it with the …
Looking for easy casserole recipes with tuna? Discover quick, cheesy, budget-friendly tuna casserole recipes, plus cooking tips, ingredient ideas, and simple family dinners. Easy Casserole Recipes with Tuna Few meals are as comforting as a warm tuna casserole fresh from the oven. Better yet, most …
Learn how to make tuna patties with this easy tuna patties recipe. Crispy on the outside, tender inside, and made with simple pantry ingredients in under 30 minutes.
Tuna patties are one of those meals that never seem to go out of style. In fact, canned tuna is one of the most popular pantry staples in America, making it the perfect ingredient for quick and affordable dinners. If you are looking for an easy way to turn a simple can of tuna into something crispy, golden, and packed with flavour, you have come to the right place!
I love making tuna patties because they are inexpensive, incredibly versatile, and ready in less than 30 minutes. Whether you call them tuna fish patties, tuna cakes, or simply a tuna patties recipe, they are a fantastic meal for busy weeknights, lunches, or even meal prep.
There are plenty of reasons this has become one of my favourite quick meals.
First, it uses ingredients that most people already have sitting in their pantry. A couple of cans of tuna, breadcrumbs, eggs, and a few seasonings are all you really need.
Secondly, these patties are incredibly versatile. Serve them with salad, vegetables, mashed potatoes, rice, or even on a toasted burger bun with tartar sauce.
Best of all, they’re budget-friendly. One batch easily feeds a family without costing much at all.
The beauty of this recipe for tuna patties is its simplicity.
You will typically need
You can also customise the mixture by adding:
These are Japanese breadcrumbs which are much bigger and lighter than regular breadcrumbs. This means they go extra crispy! You’ll find them in nearly all supermarkets/grocery stores in the Asian section. You can use regular breadcrumbs if you cannot source Panko Breadcrumbs.
Buy Panko Breadcrumbs
Making homemade tuna patties couldn’t be easier.
Start by draining the canned tuna thoroughly. Removing excess moisture helps the patties stay together and become wonderfully crispy during cooking.
Mix the tuna with eggs, breadcrumbs, diced onion, seasonings, herbs, and lemon juice until everything is well combined. If the mixture feels too wet, simply add a little more breadcrumb.
Shape the mixture into evenly sized patties before frying them in a lightly oiled skillet over medium heat. Cook each side for around four minutes until beautifully golden brown.
Allow them to rest for a couple of minutes before serving.
Buy Baking Pans
Small adjustments can make a huge difference.
Always drain your tuna well before mixing.
Don’t overcrowd the frying pan. Cooking in batches helps each patty develop a crisp crust.
If your mixture feels soft, refrigerate it for 20 minutes before cooking. This helps everything firm up nicely.
Panko breadcrumbs also produce a crispier finish than traditional breadcrumbs.
A few simple mistakes can prevent your patties from turning out perfectly.
Not draining the tuna enough often creates soggy patties that fall apart.
Using too many wet ingredients can also make the mixture difficult to shape.
Cooking over heat that’s too high will brown the outside before the inside has properly heated through.
Taking your time and keeping the mixture balanced produces perfect results every time.
One of the best things about tuna cakes recipe ideas is how easy they are to customise.
Try mixing in shredded cheddar cheese for extra richness.
Add finely chopped jalapeños if you enjoy a little heat.
Fresh dill and lemon zest create a lighter seafood flavour that’s perfect during summer.
You can even swap breadcrumbs for crushed crackers or pork rinds if you’re following a low-carb diet.
These crispy patties pair wonderfully with plenty of side dishes.
Popular options include:
They also make excellent sandwiches with lettuce, tomato, cheese and tartar sauce.
Leftover tuna patties keep very well.
Store them in an airtight container in the refrigerator for up to four days.
They also freeze beautifully for up to three months.
For the best texture, reheat them in an air fryer, oven, or skillet rather than using a microwave.
Yes, they can be.
Tuna is naturally high in lean protein and contains beneficial omega-3 fatty acids. When paired with simple ingredients and pan-fried using a moderate amount of oil, tuna patties become a balanced, satisfying meal.
To make them even healthier, bake them in the oven or cook them in an air fryer instead of frying.
Absolutely. Cook fresh tuna first, allow it to cool, then flake it before mixing with the remaining ingredients.
Usually because there’s too much moisture or not enough binding ingredients like egg and breadcrumbs.
Yes. Bake at 400°F (200°C) for around 20 minutes, flipping halfway through.
Yes. Freeze individually on a baking tray before transferring them to freezer bags.
Yes. Many people use the names interchangeably. Some regions simply call them cake tuna, while others refer to them as tuna fish patties or tuna cakes.
Learning how to make tuna patties is one of the easiest ways to transform inexpensive pantry ingredients into a delicious homemade meal. Whether you’re searching for an easy tuna patties recipe, classic tuna fish patties, or crispy tuna cakes, this simple recipe delivers every time. Once you’ve mastered the basics, you can customise them with your favourite herbs, cheeses, and seasonings to make them your own. Give this recipe a try, and you’ll soon see why tuna patties remain a family favourite around the world.
Looking for easy casserole recipes? Discover simple breakfast, chicken, sausage, potato, and vegetable casseroles that are perfect for a recipe remix. Did you know casseroles have been a family dinner staple for over a century? It is easy to see why. They combine simple ingredients, …
