CRUNCHY TUNA PIE

INGREDIENTS:

3 cups crushed cornflakes
3 tbls (3ozs) melted butter
small can tuna
1/4 cup finely chopped onion
1/4 cup chopped celery
2 beaten eggs
1 teas mustard
1 teas salt
freshly ground black pepper

METHOD:

Mix cornflakes and butter.
Press in medium pie plate reserving 1/2 cup for topping.
Bake mod oven 10 mins.
combine rest of ingredients and pour into shell.
Sprinkle with remaining crumbs.
Bake 30 mins in mod oven.
Serve hot or cold.

WHITE RICE & TUNA TABOULI

INGREDIENTS:

1 x 250g Long Grain white rice in 90 seconds
185g tin tuna in oil
1 small bunch parsley, chopped
1 small bunch mint, chopped
1/2 yellow capsicum, diced
juice and zest of 1 lemon

METHOD:

Microwave Long Grain white rice in 90 seconds as per pack instructions.

Combine rice with tuna, parsley, mint, capsicum and lemon juice in a bowl.

Spoon into serving dishes and sprinkle with lemon zest.

Tips:

This dish can be served warm or cold.

Variations

Tinned salmon can be used in place of tuna.
Tomatoes can be used in place of capsicum.
Vegetarians can use a tin of drained cannellini beans and add 2 tspn olive oil.

TUNA CRUNCH

INGREDIENTS:

1 cup rice - cook and drain.

440gr can of Creamy Celery Soup
1 onion finely chopped
1 cup grated cheese
425gr tuna
1 teas salt
1/4 teas black pepper
75gr salted potato crisps

METHOD:

Mix together celery soup, onion, cheese, tuna, salt and pepper in a bowl.
Stir in the rice or just put the rice in the base of a greased casserole dish.
Once mixture is in the casserole dish, top with potato crisps.

Bake in moderate oven 180C (350F) for 30mins.
Serves 6.

SUNSHINE TUNA

INGREDIENTS:

425gr can tuna/salmon drained
440gr can creamed corn
310gr can corn kernels undrained
5 heaped tbls (100gr) Sunshine Powdered Milk
1 cup choped shallots
1/2 teas white pepper

METHOD:

Combine all ingredients in a saucepan.
Stir gently until heated through.
Serve with rice and tossed salad.

Serves 4

TUNA AND MACARONI SLICE

BASE INGREDIENTS:

1 cup macaroni
2 tbls chopped parsley
salt and pepper
1 egg

Cook macaroni for 10 - 15 mins.
Drain and rinse.
Add parsley, salt & pepper and lightly beaten egg.
Mix well and spread over base of greased baking tray.

FILLING INGREDIENTS:

180gr (6oz) butter
1 onion
celery
1 small tin mushrooms
2 tbls plain flour
2 teas curry powder
1 cup milk
1/4 cup sour cream
1/4 cup mayonnaise
salt & pepper
1 can tuna/salmon (425gr)
shallots
1 egg

Saute onion, celery and mushrooms in butter.
Add flour and curry and cook till golden brown.
Gradually add milk.
Stir till it boils and thickens.
Reduce heat and simmer 3 mins uncovered.
Remove from heat and add lightly beaten egg and shallots.
Mix well and spoon evenly over macaroni.

TOPPING INGREDIENTS:

1/2 cup dry breadcrumbs
60gr (2 oz) cheese
30gr (1 oz) butter

Sprinkle topping over base.
Bake in oven 200C (moderate) for 30 mins.
Leave in dish for 5 mins before cutting.

Serves 6