– 500g of flour
– 500g of butter
– A little salt
– Water to collect the dough
– 1 can of mushrooms, thinly sliced
– 1 can of tuna in drained oil
– Grated cheese
– Cut butter into small cubes and freeze for 15 minutes.
– Put the sifted flour and the butter cut into cubes, salt and gather the dough with the water so as to obtain a ball without kneading the dough. (The butter cubes must appear in the dough).
– Put the paste in a plastic film and leave to rest in the refrigerator for 3 hours.
– Lower the dough with a roller on a rectangular floured worktop. Fold the dough into an envelope and put in the refrigerator for 2 hours, performing the same operation for the second tower.
– Heat a piece of butter in a frying pan and sauté the chopped mushrooms, stirring with a wooden spoon, salt and pepper, drain.
– Mix mushrooms and drained tuna in a bowl.
– Spread the puff pastry into a rectangle and cut it into lozenges, lay them on a sheet of oven, cooking paper, leave to rest in the refrigerator for 10 minutes then garnish them with the stuffing and sprinkle over the grated cheese.
– Bake at 200 ° C for 15 minutes and taste immediately.
- – 250g of flour
- – 17g of baker’s yeast
- – 1 pinch of salt
- – 2 tablespoons of olive oil
- – 2 tomatoes
- – 1 onion
- – 1 green pepper, cut into small pieces
- – 100g of smoked salmon
- – 2 tablespoons of oil
- – 1 teaspoon of butter
- – 2 boxes of tuna
- – 70g of red cheese
- – 1 pinch of sugar
- – Salt pepper
– Cut the slices of smoked salmon into small pieces.
– Wash the tomatoes, grate them with a large hole grater.
– Cook the grated tomatoes in a frying pan with the oil, add the tomato paste, salt, pepper and a pinch of sugar, let reduce until the total evaporation of water, stirring regularly.
– Peel and cut the onion into small pieces, melt in a frying pan with the butter, salt and pepper.
– Dissolve the yeast with 3 teaspoons of lukewarm water.
– Put in a bowl the sifted flour, dig a well, add the yeast, salt, olive oil, knead the dough gently until soft and smooth, form a ball of dough, Cover it with a cloth and let it swell in a warm place for 2 hours.
– Once the dough is swollen, knead again on a floured work surface.
– Lower the dough with a rolling pin to a thickness of 3mm, cut small discs 6cm in diameter using a round cutter.
– Arrange these disks on a baking sheet lined with parchment paper, coat the surface of each dish with the tomato sauce, place on each dish the melted onion, pepper pieces, salmon pieces and tuna crumbs.
– Cook in an oven preheated to 180 ° C for 20min, after adding the grated cheese, return to the oven for 5min.
– Serve immediately.
Ingredients: (Makes – 10 Tuna Fish cutlet)
- Tuna Fish – 150g (Refer note)
- Oil – 4 Tbsp
- Onion – 1 finely chopped
- Green Chilli – 1 or 2
- Red chilli powder – ½ tsp
- Turmeric powder – ¼ tsp
- Coriander powder – 2 tsp
- Ginger garlic paste – 2 tsp
- Garam masala/fish masala – 1 tsp
- Potato – 1 medium-sized
- Egg – 1
- Bread Crumbs – ½ cup
- Oil for frying
( Note: I used one tin of 170g canned Tuna fish. If you are using canned fish, drain the salt water from it as much as possible and keep the fish ready. If you are using regular fish, sprinkle little water and boil the fish with ginger and garlic, little chilli powder and turmeric powder. Remove the bones from the fish and then mince the fish. Also vary the amount of chilli as per your spice level)
Method: (With Step-by-step pics)
Finely chop onion and green chilli and keep it ready. Boil the potato, mash it and keep it ready. Heat oil in a pan and add chopped onion. Saute it till it becomes soft
Add ginger garlic paste and green chilli and sauté for a min or two
Add all spice powder and sauté for a min or two
Add minced fish and sauté for 6-8 min or until its dry. Remove from fire and allow it to cool.
Add mashed potato, mix well and make it to small oval shapes.
Dip it in beaten egg and roll in bread crumbs
Deep fry in oil until it turns brown in color and serve hot with tomato sauce. (When you are frying the cutlet should be immersed in oil. So select the the pan and pour oil accordingly)
1 (6 ounce) can tuna, drained
3 hard-cooked eggs, peeled and chopped
1 cup chopped celery
1 tablespoon mayonnaise
salt and pepper to taste
4 slices whole wheat bread
In a medium bowl, stir together the tuna, eggs, celery and mayonnaise. Season with salt and pepper to taste. Place half of the mixture onto 1 slice of bread and the other half on another slice of bread. Top with remaining slices of bread. Serve.
- 3 small-medium waxy potatoes (Maris Piper), peeled 1 fresh tuna steak, finely cubed
- 1 x 200g tin sweetcorn in water (no added salt), drained and rinsed
- 4 tablespoons parsley, finely chopped
- 4 tablespoons chives, finely chopped
- 4 tablespoons coriander, finely chopped
- 1 egg lightly beaten Coarsely ground black pepper
For the salsa
- 1 red onion, peeled and chopped
- ½ cucumber, chopped
- ½ fennel bulb, green tops, root and outer layer removed, chopped Juice of
- 1 lemon Ground black pepper
1 Preheat oven to 180°C/350°F/gas 4.
2 Bring potatoes to the boil for 15 minutes, they should be fairly firm after this time and not soft so they can be grated. Drain, allow to cool and grate. Wear rubber gloves to make it easier to grate the potatoes.
3 Mix the tuna, sweetcorn, grated potatoes, chopped herbs and beaten eggs and season with coarse ground black pepper. Divide into 12 portions shaping each into a flat patty. Place on a baking tray lined with baking parchment and cook in the oven for 20 minutes or until lightly golden.
4 Whilst these are cooking prepare the salsa. Simply combine the chopped ingredients with the lemon juice and ground black pepper.
Serve the fritters with the salsa.
- 500 g potatoes, peeled and cubed
- 4 tins of tuna in salt water, drained
- 1 onion, grated 1 lemon, zest and juice
- 1 sachet Knorr Sour Cream & Chives Potato Bake
- 250 ml cake flour
- 3 eggs, lightly beaten
- 500 ml breadcrumbs
1. Steam or boil the potatoes until soft, then mash.
2. Combine with the tuna, onion, lemon zest and juice and the contents of the potato bake sachet, then shape into patties.
3. Place the cake flour, eggs and bread crumbs into separate bowls.
4. Dip a fishcake into the flour, then shake off the excess. Then dip into the beaten egg, then into the bread crumbs to coat.
5. Heat some oil in a pan and fry the fishcakes in batches until golden brown, then allow to drain on a paper towel.
6. Serve with a fresh side salad and mayonnaise.
2 tablespoons Vegetable Oil
Handful Cooked Chicken or Chicken Salami, chopped
350 grams (12 ounces) Cooked Cold Rice
200 grams (8 ounces) Mixed Frozen Vegetables
2 cans Tuna, drained
Salt and Pepper, to taste
3 tablespoons Soy Sauce (or to taste)
Heat the oil over a high heat in a large pan or wok. Add the salami or chicken, and stir-fry until crispy and brown. Remove from the pan and set aside.
Add more oil if needed, and throw in the cooked rice. Stir fry for 2 minutes.
Add the frozen vegetables and stir-fry for 3 minutes. Cover with a lid to cook the veg, if needed.
Add the tuna, salt and pepper. Stir-fry for 3 minutes.
Add the soy sauce and stir-fry for another few minutes or until the veg is cooked.
Finally, stir in the crispy chicken.
Serve up and enjoy!
• 1 small sized Cabbage
• 1 cup green Peas
• 2 medium sized Green pepper
• 1 tin Sweet corn (drained)
• 3 medium sized Carrots
• 1 small sized Cucumber
• a small bunch Lettuce
• 2 tins Tuna fish
• Mayonnaise (for dressing)
Step 1: Wash and chop the Cabbage, Green pepper, Cucumber, Lettuce, Grate the Carrot, Steam the Green Peas, and add into the bowl with the Sweet corn and tuna fish.
Step 2: Drizzle with mayonnaise and mix well. Serve chilled!