Pesto Pizza with Corn and Roasted Red Peppers
from The Can Opener Gourmet®
Pizza is one of those foods that allows for a nearly infinite number of variations. You can easily double the recipe, as it calls for only half the ingredients in the cans and jars.
1 large pre-made pizza crust
1 small jar pesto sauce (at least 6 ounces)
2 ½ cups shredded mozarella or Jack cheese
One 15-ounce can whole kernel corn, drained
½ cup julienne-cut roasted red peppers from a jar
(whole peppers are fine, just cut them yourself)
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Preheat the oven to 450ºF or as the packaged pizza crust directions indicate. Spread a thin layer of pesto sauce over the pizza crust -- you will need about 1 scant cup. Cover with the shredded mozarella cheese. Sprinkle about ½ cup corn (more if you like) over the cheese. Place several pieces of roasted red peppers on top of that. Bake for about 12 minutes, or until the cheese is melted and bubbly.
Serves 8
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Curried Tuna Cakes
from the Can opener Gourmet®
I confess I never cared much for canned tuna, but I hit upon this recipe one day while making crab puffs. It occurred to me that i could blend tuna with curry as well--a combination I hadn't tried before. The result made me a tuna eater. These cakes are loaded with protein and a snap to make. Terrific as snacks and appetizers, too.
10 to 12 ounces canned tuna, well drained
½ cup plain bread crumbs
2 eggs
1 teaspoon curry powder
Butter and flour for sauteing
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Place the tuna into a medium-sized bowl and use two forks to pull the meat apart (think small and flaky, like crab). Add the bread crumbs. Beat the eggs (a fork is fine for this) until they're well mixed, then add them to the tuna and crumbs. Add the curry powder and blend everything thoroughly.
Using your hands, make six cakes or patties out of the mix. Heat a skillet over medium heat, melting enough butter to saute the tuna cakes. If you like, dredge the cakes in a little flour first, or dip them in more egg and more bread crumbs. Cook until they reach a rich golden brown color. Serve warm.
Serves 6
