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Name: Tomato Treat
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 75 g Puntalette*; 1 tb White wine vinegar; 6 sm -beefsteak tomatoes; 4 lg Beefsteak tomatoes; OR...; 2 Spring onions; chopped; 1 Garlic; 1/2 ts Salt; 1/2 ts Dry mustard; 2 tb olive oil; 1/4 ts Caster sugar; 1 tb Freshly chopped basil; 105 g Canned red Alaska salmon; 50 g Courgette; chopped; 25 g Sweetcorn kernels

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INGREDIENTS

75 g Puntalette*
1 tb White wine vinegar
6 sm -beefsteak tomatoes
4 lg Beefsteak tomatoes; OR...
2 Spring onions; chopped
1 Garlic
1/2 ts Salt
1/2 ts Dry mustard
2 tb olive oil
1/4 ts Caster sugar
1 tb Freshly chopped basil
105 g Canned red Alaska salmon
50 g Courgette; chopped
25 g Sweetcorn kernels

INSTRUCTIONS

*Puntalette is rice-shaped pasta. Other small pasta may be used. Drain can of salmon, reserving the juice. Flake the fish. Put the courgette in a bowl, sprinkle with salt. Leave for 30 minutes then rinse thoroughly. Cook puntalette in water in a covered microwave proof bowl for 10 minutes on HIGH POWER. Rinse and drain. Cut tomatoes into flower shapes. Discard pips and tough core. Allow to stand for a further 10 minutes, then add courgette, sweetcorn, spring onion and salmon. Whisk salmon juice with remaining ingredients then pour into puntalette mixture. Mix well. Pile into tomato shells and serve. Serves 4-6. Approx. 170 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

NOTES

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Tomato Treat

75 g Puntalette*
1 tb White wine vinegar
6 sm -beefsteak tomatoes
4 lg Beefsteak tomatoes; OR...
2 Spring onions; chopped
1 Garlic
1/2 ts Salt
1/2 ts Dry mustard
2 tb olive oil
1/4 ts Caster sugar
1 tb Freshly chopped basil
105 g Canned red Alaska salmon
50 g Courgette; chopped
25 g Sweetcorn kernels

*Puntalette is rice-shaped pasta. Other small pasta may be used.    Drain can of salmon, reserving the juice. Flake the fish.    Put the courgette in a bowl, sprinkle with salt. Leave for 30 minutes then  rinse thoroughly. Cook puntalette in water in a covered microwave proof  bowl for 10 minutes on HIGH POWER. Rinse and drain.    Cut tomatoes into flower shapes. Discard pips and tough core. Allow to  stand for a further 10 minutes, then add courgette, sweetcorn, spring onion  and salmon. Whisk salmon juice with remaining ingredients then pour into  puntalette mixture. Mix well. Pile into tomato shells and serve.    Serves 4-6. Approx. 170 kcals per serving    From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with  permission from Alaska Seafood Marketing Institute Meal-Master compatible  recipe format courtesy of Karen Mintzias

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Nutrition

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Serving Size: 1 Serving (75g)
Recipe Makes: 4 Servings

Calories: 47
Calories from Fat: 20 (43%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 2.9mg		0 %
Potassium 36.2mg		1 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 5.1g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 47

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