Tuna Slice Recipes

Steps:

• On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
• Make 1/2-inch deep slices in the tuna, every 1/4- to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
• Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.
• In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the Ginger Sauce.
• In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.

Steps:

• Heat oven to 220C/200C fan/ gas 7. Lay the pastry out on a baking sheet. Pinch up the edges to form a border, pressing firmly into the corners. Prick the centre all over with a fork and pop in the oven for 10-15 mins.
• Meanwhile, mix the tuna and sweetcorn in a bowl and season.
• Remove the pastry from the oven, pressing the centre down with the back of a fork, as it will have puffed up a bit. Spread the crème fraîche across centre, spoon the tuna mix on top, then sprinkle over the cheese. Bake for 10-15 mins more, until golden, puffed up and cooked though. Sprinkle with chives and cut into quarters.

Steps:

• Add rice to saucepan of boiling salted water, boil uncovered for 12 minutes or until rice is tender. Drain. Combine rice, one egg, finely chopped onion and melted butter, mix well.
• Press rice mixture over base and side of greased 18 x 28cm lamington tin.
• Drain tuna, reserve the liquid, and press flaked tuna over rice pressing firmly.
• Melt extra butter in a pan, add flour and stir until combined. Remove pan from heat, add milk and tuna liquid and stir well.
• Return pan to heat and stir until sauce thickens. Add mustard, paprika, salt and pepper. Stir until combined, simmer uncovered for approx 2 minutes. Add well beaten 2nd egg, grated cheese, parsley and lemon juice. Stir until combined. Pour sauce over tuna.
• Bake uncovered in moderate oven for approx 40 minutes or until firm on top.

Steps:

• For the base: Sift flour into a bowl, rub in butter, add egg yolk and enough water to mix to a stiff dough; refridgerate 30 minutes.
• Roll pastry to fit base of a rectangle tin (16 x 26cm).
• For the filling: Spread well drained tuna over the pastry.
• Saute chopped onion& chopped celery in 15g butter, until onion is transparent; spread over tuna.
• Melt remaining butter, add flour and 2 tsps of curry powder, stir until smooth.
• Add milk gradually, stir until sauce boils& thickens, reduce heat, add 30g grated cheese, stir until melted; add salt& pepper.
• Add lightly beaten eggs, mix well.
• Spread the cheese sauce evenly over the onion& celery.
• Combine remaining grated cheese, remaining curry powder and paprika, sprinkle on top of slice.
• Bake in a moderate- hot oven for 10 minutes, reduce heat to moderate, bake further 25- 30 minutes or until golden.

Steps:

• Pre-heat oven to 180°C.
• Crush the biscuits in a blender, then put in a bowl.
• Add the onion and mix.
• Drain the tuna, flake and add to the mix.
• Add milk, eggs and cheese.
• Mix well and put in a lightly greased ovenproof dish.
• Bake for approx 30 mins until golden.