Here’s a mouthful: Warm Salt and Pepper Prawn Salad with Tuna, Pasta, Egg and Sweet Corn Mayonnaise topped with Crushed Peanuts
Monday nights. You know how it is to come home after a long day at work, and you are most likely still recovering from your “Monday Blues”? Cooking is probably the last thing most of us would want to do. I felt the same way. Came home, and sat on the couch for a good 10 minutes before deciding to get up and make something for dinner.
I didn’t plan to cook anything – so I was faced with my very own “Mystery Freezer / Pantry Challenge”. You know the “Mystery Box” challenge in MasterChef, whereby contestants are given ingredients and they are just expected to make the most and best out of it? That was me tonight, presented with random ingredients here and there, and only using what was available without going to the shops to get anything I needed for a recipe.
So here’s what I did:
Salt and Pepper Prawns:
Pieces of large prawns, butterflied. Season with mince garlic, salt and pepper. Melt a tsp of butter on a pan and fry / grill the prawns until cooked. Set aside.
Tuna Pasta Salad:
3 handfuls of penne pasta, boiled in salted water. 5 eggs, hard boiled. 2 little cans of Tuna in Sweet Corn & Mayonnaise. Mix cooked pasta with chopped hard boiled eggs and tuna.
To Serve:
Lay a bed of Mediterranean Salad Leaves on a shallow bowl / plate. Top the leaves with Tuna Pasta Salad. Arrange a few Salt and Pepper prawns on top of the Tuna Pasta Salad. Sprinkle some crushed roasted peanuts on top.
I was very happy with what I did! The prawns were delicious, and pasta was fulfilling, and the salad leaves just gave it a refreshing crunch. Will definitely make this again on another weeknight.
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