Tuna salad and coleslaw

What to cook when you don't feel like really cooking and more just 'throwing things together'. A nice, cool dinner for the warmer nights of heading into summer :)


What you will need for the tuna salad:

1 400g tin of tuna in brine
1/2 cup of fozen peas
Olive oil
1/2 cup of frozen corn
2-3 Tbsp of sour cream
2/3 cup of grated cheese
1-2 cups of curled past (Or, as I very scientifically measured it, a couple handfuls of 'that'll be enough).
Salt and pepper (Maybe half a pinch of both, very little amounts in the seasoning)

For the coleslaw:

Coleslaw dressing! :D
1/4 head of cabbage (if that much)
2 spring onions
1/4-1/2 cup of sultanas
1 carrot

To -make- the coleslaw; Slice the cabbage up into strips, so if you go across the half head, the width of it, remember, less is more, so start off taking maybe 1/8th of a whole cabbage. Put the shredded cabbage into a bowl.

Peel and top and tail your carrots, that is, take off a half cm of each end. Grate the carrot and put it in the bowl with the cabbage. Toss in the sultanas, (around a handful).

Chop off the root of your spring onions, and peel off any dry leaves and the outer layer of the white stalk. Slice that up into small discs, nice and neat. They go in the bowl too!

Add ...around half of the bottle of coleslaw dressing. You do not want to have a puddle of dressing at the bottom of your bowl. Stir! -- Try not to spill. Remember. We want to EAT the coleslaw, not wear it.

Now, to make the tuna salad!

Fill up a decent sized-large pot with water, add a gloopy of olive oil. Yes. Gloopy is a measurement. It is very scientific. I think it equates to around ... a table spoon? Something like that. It equates to around enough oil to form a 'lid' on the top of the water. Not a perfect one, but a puddle of oil that is roughly near the same dimensions as the width of the pot.

Bring the water to boil, add the pasta.

When the pasta is 3/4ths cooked (To test, you scoop out a bit, and if it tastes just a -little- starchy, it's nearly done but not quite, to my taste at least) turn off the heat and let it sit in the water. Put peas and corn in another, smaller pot, add water and bring to boil.

If you are cooking for italians, the '3/4ths cooked' is al dente, and the way and the way they prefer it. :D

Drain out the water for the pasta, drain the peas, put both into a bowl to cool a little bit. Grate the cheese, open the tin of tuna and drain out the juice. Into a glass, if you like, as I do, because for some strange reason, it is DELICIOUS to drink. Mmmn.

Ahem. Once your tuna is drained, put it into the bowl. No no, you do not put the TIN in the bowl, you put the tuna. Just the tuna. Use a spoon. ...There we go.

Rinse the spoon, dry it off and use it to dish out the sour cream into the bowl and stir through, ensuring that you break up the tuna into nice little flakes in the process. Once it's all stirred through, add some salt and pepper, stir through again and serve.

Important: Make sure that there is still SOME heat in the pasta/peas when you put the sour cream through, as it will melt slightly and turn into a lovely sauce for the salad type thing.

Tada! It will take about ...20 minutes, all up, to prepare them both. I cook everything on low, so it took about a half hour for the tuna salad and 15 minutes or so for the coleslaw.

Sustenance Sans complication and Deliciousness Delivered :D