This satisfying 15 minutes canned tuna pasta recipe is quick, easy and delicious when you’re in a pinch for time or have forgotten to go grocery shopping! It makes one hella good midnight snack too!

Worried that you don’t have enough ingredients to make a delicious meal without making a trip to the grocery store? Perhaps you’ve worked over-time, had to drop the kids to volleyball or piano practice and now there’s no time? Or maybe you’ve forgotten to take the meat out of the freezer to defrost? No need to order take out when you can just cook up some pantry staples!

Canned tuna is an excellent pantry staple to have readily available. Tuna is a super versatile source of protein. You can add tuna to pasta, kimchi fried rice, salads, sandwiches, etc.

This healthy tuna pasta recipe is as simple as you like or as fancy as you please.

Sometimes I would chop up celery leaves or cilantro – depending on what I have at home. If I have capers, I’d definitely add some into my pasta. I love the pickled savoury vinegar and lemon-like taste! I would finish this dish with some freshly grated Pecorino Romano or parmesan cheese just before serving the tuna spaghetti pasta.

A little lemon zest and a squeeze of lemon juice completes, brightens and balances the creamy garlic butter sauce also!

But most of the time, I simply just saute some shallots, minced garlic and melt the butter together. When I’m in a rush, I’ve made this pasta recipe with just canned tuna, garlic and olive oil – and that works too!

Pro Tip: Remember, if you want to cook pasta perfectly, it is always good to use a large pot that gives the pasta plenty of space to move around in like this one. Add at least a tablespoon of salt for every 6 quarts of water when cooking pasta. Salty water is essential because it boosts the pasta’s flavour!

Worried that you don’t have enough ingredients to make a delicious meal without making a trip to the grocery store? Perhaps you’ve worked over-time, had to drop the kids to volleyball or piano practice and now there’s no time? Or maybe you’ve forgotten to take the meat out of the freezer to defrost? No need to order take out when you can just cook up some pantry staples!

Canned tuna is an excellent pantry staple to have readily available. Tuna is super versatile source of protein. You can add tuna to pasta, kimchi fried rice, salads, sandwiches, etc.

This healthy tuna pasta recipe is be as simple as you like or as fancy as you please.

Sometimes I would chop up celery leaves, cilantros or parsley – depending what I have at home. If I have capers, I’d definitely add some into my pasta. I love the pickled savoury vinegar and lemon-like taste! I would finish this dish with some grated fresh Pecorino Romano or parmesan cheese just before serving the tuna spaghetti.

A little lemon zest and a squeeze of lemon juice completes, brightens and balances the creamy garlic butter sauce also!

But most of the time, I simply just saute some shallots, minced garlic and melt the butter together. When I’m in a rush, I’ve made this pasta recipe with just canned tuna, garlic and olive oil – and that works too!

Pro Tip: Remember, if you want to cook pasta perfectly, it is always good to use a large pot that gives the pasta plenty of space to move around like this one. Add at least a tablespoon of salt for every 6 quarts of water when cooking pasta. Salty water is essential because it boosts the pasta’s flavour!

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Here’s a fresh take on the made on the fly by Hollywood restaurateur Bob Cobb back in 1937. Crispy bacon, hard-boiled eggs, tomatoes, large shrimp and seared sea scallops – all the original appeal and an extra special presentation!

How To Make the Best Classic Cobb Salad

What makes a great Cobb salad? The classic Cobb salad is very simple to make. All you need is a few fresh ingredients and a kickass vinaigrette! You can make a kitchen sink version with leftover meal prep or you can make a lavish one with awesome layers – like seafood! It’s all about the layers!

How to Cook Scallops:

Scallops are easy to prepare. Simply defrost scallops before cooking. Heat 1 tablespoon of oil in a non-stick pan over medium heat. Season the scallops with salt and pepper and cook them for 2 minutes or until golden brown. Remove from heat and allow scallops to rest in the pan for 1 minute.

Layering Your Cobb Salad

I love Cobb salads because of the abundance of fresh ingredients and a variety of veggies! Hearts of romaine, avocados, tomatoes, cucumbers, iceberg lettuce, basically anything you fancy could work in this chopped salad.

Then, you’ve got your hard-boil eggs, crispy bacon and the dressing! Yes, the classic Cobb Salad calls for a red wine vinaigrette, however, it doesn’t quite go with seafood so I made a dill vinaigrette. It brightens and highlights all the flavours together!

Usually, a Cobb salad calls for cooked chicken, but in this case, we are using large shrimp and sea scallops! I ordered my wild-caught Canadian sea scallops from shop.clearwater.ca and they are super fresh and huge! Use my promo code “INSTANOMSS” for 10% off your purchase!

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Lobster Stock

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Quick and easy one pot dinner bursting with flavour. Super juicy succulent chicken wings. Bet you can’t eat just one bowl!

The influence of Portuguese cuisine is strong in the classic Baked Macao Portuguese Chicken Rice dish. As an alternative to chicken thighs we opt for succulent juicy chicken wings. Turmeric is an indispensable seasoning in Portuguese cuisine. It is cooked together with curry, and the flavor is extremely fragrant and irresistible. This is another great served with plain white jasmine rice or baked together with rice!

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Squab is one of my favourite nourishing ingredients during the autumn and winter months. It not only rich in nutrition but also helps to improve your overall health. A bowl of rich suckling pigeon tastes sweet and has the effects of nourishing liver, kidney, blood and balances your Qi, and quenches thirst.

There’s a folk saying, “one pigeon is better than nine chickens” 一鴿勝九雞 because pigeon meat has a high-protein content of over 24%, is low in fat, abundant in amino acids.

When paired with Logan, it helps replenishes the heart, spleen, Qi and blood. It is calming and improves sleep. Therefore, if you suffer from sleeplessness, this soup is for you!

I love making Chinese soup. I try to make Chinese soup at least one a week. A delicious bowl of soup is uplifts moods and simply warms and melts the day away. It is deliciously fragrant and sweet and little salt is needed.

Health Benefits of Chinese Herbs

乳鸽 Squab – Contains high nutritional value, low-fat and many essential amino acids. Easy digestion and absorption rate are as high as 95%. It contains choline to prevent atherosclerosis. Squab is good for the liver and kidney, the vitality of skin cells, improve memory, reduce blood pressure, improve skin elasticity and longevity. It is also rich in pantothenic acid to reduce hair loss. Its amino acids and arginine can promote protein synthesis, accelerate wound healing. It is recommended especially for women, post menstrual cycle, post-partum and after a miscarriage.

淮山 / 山藥 Dioscorea polystachya – Commonly referred to as Chinese yam, Huai Shan has a sweet neutral characteristic. Individuals with spleen deficient 脾虚 will find improvements in their digestive system. It promotes urination and inhibit gastric cleansing properties. Huai Shan targets kidney, lung, and spleen channels 腎﹐肺﹐脾. It can also help to reduce blood sugar and blood pressure, improves antibodies, is anti-inflammatory, anti-aging and improves vitality.

蓮子 Lotus Seed / Semen Nelumbinis Nuciferae – Lotus seeds are sweet and promote spleen, kidney and heart. Those suffering from insomnia will find comfort in its ‘de-heating’ properties 蓮子去熱：蓮子心性寒. Lotus seeds also reduce hemorrhaging.

How to Make Stewed Squab Soup

You can purchase whole squab at your local Asian supermarket. Remember to wash and remove inner and the head. If there are any left over feathers, pluck those too!

Wash and rinse the Chinese herbs. I also recommend soaking the herbs in water for at least 20 mins to remove any sulfur used during the sulfur fumigation process (replacing traditional sun-drying for its pesticidal and anti-bacterial properties.) Just in case.

In a pot of boiling water, blanch the squab and pork tenderloin to remove impurities for about 5 minutes. Then rinse under cold water.

Place all your ingredients in a 1 L stewing pot. I like to use an electric stewing pot for keeping nutrition and original taste of food without having to check the stove. I can even go take a nap!

Add approximately 750 ml of water (or appropriate amount so it does not over flow).

In medium heat, stew for 1.5 hours. Longer if you want a more intense flavour.

Add a dash of salt approximately 10 minutes before consuming.

Serve and enjoy!

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