OUR chef's RECIPES
At H. Smith we strive to keep up to date with market trends and the ever-evolving menus in the food business. Our NPD team and development chef are always looking at new innovative products to meet expectations of our customers.
Tuna & Roasted Pepper Pasta
- 200 g HS Tuna chunks
- 250g gigli Pasta
- 1 of each roasted orange & yellow peppers (chopped)
- 6 black olives (cut in half)
- 2 chopped sprigs of flat leaf parsley
- 1 tbsp capers
- 1 sun dried tomato
- 2 tbsp extra virgin olive oil
- 1 tsp sugar
1. First, start by chopping the roasted orange & yellow peppers.
2. Put a pan on the boil and cook the pasta until al dente. Once cooked, place to one side.
3. Mix your chopped peppers, tomatoes, olives, capers & extra virgin olive oil in a bowl.
4. Toss the pasta and mixture together, garnish with flat leaf parsley, and serve cold or warm (we prefer cold!).
HS Tuna Chunks In Brine
This recipe was produced using our HS Tuna Chunks In Brine; which is Skipjack tuna chunks in brine – 80% minimum chunks, packed in 3000g foil pouches (2940g net drained weight), 4 pouches per case.