Tonight’s evening meal was a concoction of leftovers from our weekend barbecue and a pasta dish last week.
It shows that there really is no need to waste food. So use it up and get it eaten!
What I used:
For the tuna:
4 tuna steaks
1 lemons juice
2tsp dried parsley
Pinch of salt and pepper
For the vegetable kebabs:
3 mixed colour peppers, cut into squares
1 onion, in 2/3cm squares
200g mushrooms, quartered
For the pasta:
100g grated mozzarella
Making the meal:
Firstly, I shallow fried some tuna steaks with lemon juice, dried parsley and a pinch of salt and pepper. They need around three minutes on each side.
I had previously made the pasta by beating the cream and cheese on a low heat while the pasta, broccoli and peas cooked. Then I literally put the pasta and vegetables into the creamy sauce. I froze the leftovers and then defrosted and warmed it today.
The kebabs had been made for our family barbecue at the weekend. I made way too many, even though they are delicious, we just could not eat them all. Really as easy as they look, just soak some skewers for thirty minutes and put a few vegetables on them. They take around ten to fifteen minutes on the barbecue or under a grill.