warm tuna noodle salad


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Greenseas® – Great Tuna Ideas

Tuna is a great standby for campers, and over recent years it has gone from being a humble tin product that you reach for only when you’ve run out of everything else, to a food item that now comes in such a range of flavours and varieties that it is a must staple in your camping food kit. There are also many varied and delicious tuna and salmon recipes that can be found that will tempt even those who would never have eaten tin tuna before, and that would include Ron, being the carnivore that he is.

Greenseas®, makes a wide range of tuna and salmon products to choose from that are readily available on supermarket shelves and there is something for everyone in their range of products, and I especially like their Tuna Pouches that are ideal for lunches for 2, or as a stir-through with your favourite pasta or rice dish. They are flat, light and easy to pack, ideal for the camping food box.

Greenseas® kindly given me permission to reprint some of the delicious recipes from their web site and some of these appeared in my cooking column in 4x4 Australia magazine a few years ago.


Creamy Avocado & Tuna Fettuccine

Preparation Time: 5 Mins
Cooking Time: 10 Mins
Serves: 4

1 tablespoon olive oil
4 spring onions - chopped
1 x 425g can Greenseas® Tuna in Brine - drained
1/2 cup chicken stock
1/2 cup white wine
1/4 cup chopped parsley
1 cup cream
1 avocado, chopped
hot cooked fettuccine

1: Heat oil in a large frying pan and cook spring onions for about 3 minutes.
2: Add flaked tuna, chicken stock, white wine and chopped parsley. Bring to boil
3: Reduce heat, add cream and avocado. Simmer until heated through.
4: Season well with salt and pepper and serve over hot pre-cooked fettuccine.


Tuna & Corn Fritatta
A lovely light dinner or lunch and a great use of a can of tuna.

Preparation Time: 10 Mins
Cooking Time: 30 Mins
Serves: 6

1 tablespoon butter
2 cooked potatoes, diced
4 spring onions, chopped
1 x 425g can Greenseas® Tuna in Springwater, drained
6 eggs
2 cups grated cheese
1 x 310g can creamed corn
salt and pepper

1: Heat butter in a large frying pan. Add potatoes and spring onions and cook for 4 minutes.
2: Combine all remaining ingredients and pour over potatoes. Cook over a medium heat for 15 minutes.
3: Finish cooking under the grill. Frittata is cooked when the surface is golden and is firm to the touch.
4: Cut into slices and serve hot or cold. 

Viv’s hint:  While those camping won’t be able to place the Frittata under a grill, you can place it in your preheated camp oven, with some coals on top of the lid, and continue to finish the cooking process until it is firm to touch.
This would also be great cold if there is any leftover for lunch.

warm tuna noodle salad


Warm Tuna Noodle Salad

Preparation Time: 15 Mins
Cooking Time: 10 Mins
Serves: 4


1/4 cup lemon juice
1/4 cup sweet chilli sauce
1 tbsp soy sauce
1 tbsp honey
2 tbsp sesame seeds

2 x 85g packets of 2 minute Noodles (whatever flavour you like - probably vegetable would be better)
1 tbsp oil
1 to 2 carrots - peeled, cut julienne style (match sticks)
1 bunch broccoli - cut into small pieces
100 - 150g mushrooms, sliced
1 cup bean sprouts
1 x 150g pouch of Greenseas® Tuna Chunks in Springwater (or use whatever flavour you fancy)

1. Put all the dressing ingredients in a screw top jar and shake well to mix.
2. Pour 4 cups boiling water over the 2 minute Noodles, than add the flavour sachet and stand for 2-3 minutes.
Drain well and set aside.
3. Heat the oil in a wok and add the carrots, broccoli and mushrooms and toss quickly until the vegetables are crisp and tender.
4. Flake in the Greenseas® Tuna Chunks in Springwater and add the noodles, bean sprouts and dressing, toss lightly to mix.
Serve warm or cold.

Viv’s Hint: Use the vegetables indicated above as a guide only, and use whatever you’ve got on hand or that you like.
For extra tang use lime juice instead of lemon juice. 




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