Dad's latest food series is all about that much loved classic combination, Tuna and Sweetcorn (T&S) — but there are more interesting ways to get your T&S fix other than on pasta or a jacket potato! See below for some T&S inspiration!
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
My best pumpkin pie yet!
A brilliant cake for a birthday!
Tuna and Sweetcorn – but not as you know it! The tuna is blended and formed into a quenelle and covered in a sweetcorn sauce.
Here sweetcorn is added to a basic tuna melt. Adding sweetcorn works well and makes a the melt less rich.
The usual Spanish croqueta is made with jamon. These versions are made with smoked salmon. They work really well and would not go amiss on any tapas menu.
This is surprisingly good. Tuna and sweetcorm come together to create the unexpected texture of a county-style pâté.
The Wagamama in Wigmore Street opened in 1998 and was the chain’s third London restaurant.
Seven Dials is a charmed oasis that’s not just about shopping – it’s home to merchants, artisans and cooks from all over the world.
Dad’s take on combining tuna and sweetcorn.
In the shadow of the Shard lies Bermondsey Street and Square – two strips full of restaurants, bars and cafés. Hyper-trendy but still rough round the edges.
How can we say we’re ‘worth our salt’ unless we’ve submitted to the mysteries and heartaches of the confit and lived to tell the tale?