Tuna steaks with vegetable kebabs and pasta 

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:

400g penne

1 broccoli

100g peas

300ml cream

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.

 And there you have it- quick, easy, filling leftovers!  Let me know what you think about this post and others by commenting here or tweeting me @beckymennell

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