Quick Free Recipes

8 hard boiled eggs
4 anchovy fillets
3 tbsp’s cooked tuna fish
1 tbsp capers
6 black olives (stoned)
1 tsp olive oil

Sliced each egg in half length ways and remove the yolks. In a dish mash together the yolks, tuna, 2 anchovies, 4 olives and all capers, mix until smooth, then add 1 teaspoon of olive oil so ingredients bond together. Place the egg whites on serving dish, fill the gaps with the yolk mixture using a teaspoon, use all the mix. Garnish the filled eggs with leftover anchovies and olives. Serve.

1/2 tin cooked tuna (approx 50gms)
1/4 onion (diced small)
2 fresh eggs
salt and pepper
1 teaspoon olive oil

Mix eggs with the salt, pepper and then add tuna. Gently fry the onion in olive oil until brown. Pour egg/tuna mixture over the cooked onions and stir a couple of times until all mixed in. Let the egg mixture cook for around 4-5 minutes or until egg looks set and cooked. Delicious served with fresh salad with baby tomatoes.

198g (7oz) can of tuna in oil, drained
8 fresh ripe tomatoes
5 tbsp low-fat mayonnaise
3 drops Tabasco sauce
1 tbsp stuffed olives, chopped
2 tsp lemon juice
8 small sprigs fresh parsley
salt and pepper

Slice the tops off all tomatoes (keep the tops to one side). Scoop out the seeds from the tomatoes and discard. Season inside the tomatoes with the salt and pepper. In a bowl mix together the mayonnaise, stuffed olives, tuna, lemon juice and Tabasco sauce, mix well. Next divide tuna mixture between each of the tomatoes cases and fill each one well. Place the lids back on the tomatoes, press down gently to hold together. Garnish each tomato with parsley on the top. These are great served with any salad or can be eaten just by themselves. Fast and simple.