Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them.
Prep time
0 mins
Cooking Time
0 mins
Serves
4
Ingredients
- 2 x 300g tins MSC certified tuna
- 4 eggs
- 200g plain yogurt
- 65mL neutral oil (e.g. vegetable oil)
- 200g mature cheddar cheese, grated
- 120g spinach leaves
- 125g plain flour
- 125g cornmeal, coarse or fine polenta works well
- 2tsp baking powder
- 2tsp salt
- 2tsp sugar, you can use honey or maple syrup if you like
- 100g aioli/mayonnaise
Method
- Preheat the waffle maker.
- To make the waffle batter, combine the first 5 dry ingredients in a large bowl and set aside. In a smaller bowl, whisk eggs, yogurt and oil. Pour the wet ingredients into the dry and mix gently until just combined.
- To make the tuna mixture: Combine the tuna and aioli and set aside until you have prepared the waffles.
- To make the waffles: scoop a small amount of batter, around 75g onto the preheated waffle iron. Sprinkle a small amount of the tuna mixture over the batter, top generously with some grated cheese and a small handful of spinach leaves. Place another small scoop of batter on top (this time about 2 tablespoons).
- Cook until golden brown.
- Transfer cooked waffles to a cooling rack and serve warm.
- Can be cut in half for a fast casual snack to go, or served alongside some crunchy vegetables such as carrots, celery and baby tomatoes.
Get to know MSC Ambassador Chef Charlotte Langley
Chef Charlotte Langley hails from PEI, Canada where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, Canada’s most trusted tinned fish company, and through her role as ambassador for the MSC, she champions the importance of choosing seafood that keeps our oceans healthy and full of fish for future generations.
