Every recipe and food
inside Diat
Browse the catalogue the app is built on. Download Diat free to open the full ingredients, method and nutrition on your phone.
95 recipes
Accessible IngredientTriple Chocolate Chip Muffins
Stop mixing while the batter still looks lumpy. Overworked muffin batter develops gluten and bakes dense instead of light.
BudgetTriple Chocolate Gloop
Rim and swirl the glass before you blend, and chill it if you can. Once the mixture is made it starts softening straight away, so the glass wants to be ready and waiting.
BudgetTriple Tomato Salad with Lemongrass and Sesame Saté
Salt the big tomato wedges in a sieve while you make the saté. They shed their watery juice instead of releasing it onto the plate and diluting the oil.
Good To StoreTropical Green Smoothie with Ginger and Chilli
Deseed the chilli and start with half of it. It is there for warmth rather than heat, and you can always blend more in but you cannot take it out.
BudgetTuna Melt Enchiladas
Pack the tortillas in snugly, seam-side down. Left loose they unroll in the oven and the filling escapes into the sauce.
Accessible IngredientTuna Niçoise with Air Fryer Boiled Eggs
Pour the dressing onto the platter first and pile the salad on top. It coats from below as you serve, so nothing goes soggy sitting in it.
BudgetTuna Ragù
Stir the tuna in only once the sauce is off the boil and thickened. Simmering it breaks the flakes down into mush and the whole thing loses its texture.
BudgetTuna Salad with Spicy Mayo and Crispy Garlic
Fry the garlic chips first and drain them on paper while everything else comes together — they only stay crisp if they cool completely before they hit the salad.
BudgetTuna and Bean Salad with Green Beans
Blanch the green beans for one minute and refresh them under cold water straight away — that keeps them squeaky and bright green rather than dull and soft in the dressing.
SpeedyTuna and Cannellini Beans with Crispy Chilli Capers
Keep the liquid from the bean tin. A splash of it loosens the sauce far better than water — the starch in it helps the sauce cling rather than thinning it out.
BudgetTuna and Cherry Tomato Spaghetti
Using both fresh and tinned cherry tomatoes is the point — the tinned ones break down into the sauce while the fresh halves keep their shape and burst.
BudgetTuna and Egg Fried Rice with Avocado
Scramble the eggs in a cleared corner of the pan rather than over the rice — they set into proper curds instead of coating every grain and going rubbery.
Accessible IngredientTuna and Green Bean Chopped Salad
Chop everything together on the board rather than mixing it in the bowl. The pieces end up the same size, so every forkful gets tuna, bean and chilli instead of one at a time.
Accessible IngredientTuna and Green Bean Tonnato Salad
Drizzle the oil into the tonnato slowly while the processor runs. Poured in all at once it splits, and a split tonnato is a greasy puddle rather than a sauce.
BudgetTuna and Sweetcorn Linguine with Crispy Capers
Pat the capers and sweetcorn properly dry before they hit the oil, or they steam instead of crisping and the topping never gets its crunch.
Good To FreezeTuna and Toasted Rice Chilli Crunch Bowl
Blending the cottage cheese is what turns it into a dressing — left as curds it sits in lumps, blitzed with lemon and sriracha it goes smooth and creamy without any mayonnaise.
BudgetTuna, Celery and Miso Smash
Miso replaces most of the mayonnaise here — one tablespoon of mayo binds it while the miso brings the savoury depth, so it stays high protein without tasting austere.
BudgetTuna, Egg and Tomato Grain Salad
Grating the eggs rather than chopping them is what makes this work — the yolk breaks down into the vinegar and oil and thickens the dressing like a rough mayonnaise.
SpeedyTuna, Fennel and Tomato Spaghetti
Use jarred tuna in oil rather than tinned in brine if you can — it stays in meaty flakes instead of shredding into the sauce, and the oil carries flavour into the pasta.
Packed LunchTuna, Lentil and Butter Bean Salad with Feta
Dress the beans while you assemble rather than at the end — they sit in the fridge soaking up the vinegar, which is why this tastes better on day two than day one.