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Recipe File: Seafood
12 Minute Tuna Delight
Ingredients:
Large tin tuna, drained
1 cup cooked left-over rice
1 cup grated cheese
1/2 cup breadcrumbs
1 egg beaten lightly
1 onion finely chopped
2 tbsp butter
Method:
In a medium casserole place butter and chopped onion. Cover, microwave on high for 2 mins. Add remaining ingredients, mix well to combine. Cover, cook on high for 10 mins. We love it served with lemon wedges and peas.
Contributed by Kate Waller, 1st September 2010
Large tin tuna, drained
1 cup cooked left-over rice
1 cup grated cheese
1/2 cup breadcrumbs
1 egg beaten lightly
1 onion finely chopped
2 tbsp butter
Method:
In a medium casserole place butter and chopped onion. Cover, microwave on high for 2 mins. Add remaining ingredients, mix well to combine. Cover, cook on high for 10 mins. We love it served with lemon wedges and peas.
Contributed by Kate Waller, 1st September 2010
Arthur's Fish Dish
Ingredients:
Tin herrings in an interesting sauce (NOT tomato) - with the stringy bits removed!
Tin crabmeat - drained
Tin prawns - drained
Tin sardines in oil - drained - with the stringy bits removed!
Large tin salmon, with skin removed, but leave the bones in - they are good for you!
Tin anchovies
freshly ground black pepper
lemon juice or vinegar to taste
Method:
Mash all but the anchovies together. Making sure that all the "stringy" bits have been removed from the herrings and the sardines. Season with a little freshly ground black pepper as you are mashing. Then add some lemon juice or vinegar to taste. Put into a serving dish and score the top with a fork. Add the anchovies with tails all in the centre and heads to the rim of the dish in a wheel pattern. Good with dry biscuits.
Tin herrings in an interesting sauce (NOT tomato) - with the stringy bits removed!
Tin crabmeat - drained
Tin prawns - drained
Tin sardines in oil - drained - with the stringy bits removed!
Large tin salmon, with skin removed, but leave the bones in - they are good for you!
Tin anchovies
freshly ground black pepper
lemon juice or vinegar to taste
Method:
Mash all but the anchovies together. Making sure that all the "stringy" bits have been removed from the herrings and the sardines. Season with a little freshly ground black pepper as you are mashing. Then add some lemon juice or vinegar to taste. Put into a serving dish and score the top with a fork. Add the anchovies with tails all in the centre and heads to the rim of the dish in a wheel pattern. Good with dry biscuits.
Creamed Salmon with Sweet Potato
Ingredients:
30 g (1-1/2 tablespoon) of butter
30g (3 tbsp) plain flour
375 ml (1-1/2 cups) any milk
2 or 3 finely chopped shallots (I snip finely with scissors)
1 tbs[ finely chopped parsley
200 g Tassal smoked salmon. Use the “pieces for cooking” pack. It’s good value.
Pinch of ground nutmeg
Freshly ground pepper
TOPPING
1kg sweet potatoes peeled, boiled and mashed, adding 1/4 teaspoon of nutmeg.
Method:
Place butter, flour and milk in a saucepan. Use a wire whisk and stir constantly while bringing to the boil. Cook for a further 2-3 minutes. Stir in onions, parsley, salmon (breaking it into pieces) pinch of nutmeg and pepper. Place mixture in 4 x 1 cup ovenproof dishes. Top with sweet potato and smooth top. Using a fork mark a pattern on top. Bake at 180 degrees for 20 minutes. Serve with steamed peas, carrots & broccoli. I only cook for 2 of us now so we have it hot the first night and cold the next night with steamed veggies or salad. The salmon flavour is really nice on the second night when it’s cold.
Contributed by Irene Small, 13th January 2019
30 g (1-1/2 tablespoon) of butter
30g (3 tbsp) plain flour
375 ml (1-1/2 cups) any milk
2 or 3 finely chopped shallots (I snip finely with scissors)
1 tbs[ finely chopped parsley
200 g Tassal smoked salmon. Use the “pieces for cooking” pack. It’s good value.
Pinch of ground nutmeg
Freshly ground pepper
TOPPING
1kg sweet potatoes peeled, boiled and mashed, adding 1/4 teaspoon of nutmeg.
Method:
Place butter, flour and milk in a saucepan. Use a wire whisk and stir constantly while bringing to the boil. Cook for a further 2-3 minutes. Stir in onions, parsley, salmon (breaking it into pieces) pinch of nutmeg and pepper. Place mixture in 4 x 1 cup ovenproof dishes. Top with sweet potato and smooth top. Using a fork mark a pattern on top. Bake at 180 degrees for 20 minutes. Serve with steamed peas, carrots & broccoli. I only cook for 2 of us now so we have it hot the first night and cold the next night with steamed veggies or salad. The salmon flavour is really nice on the second night when it’s cold.
Contributed by Irene Small, 13th January 2019
curried tuna mornay
Ingredients:
185g can tuna in brine
410g can cream of chicken soup
1 large onion, diced
1 cup mixed frozen vegetables (peas, corn & carrots)
¼ cup milk powder
½ cup water
1tsp curry powder (more or less according to taste)
2tsp butter
Method:
Melt butter in a heavy based saucepan and add onion. Cook for 1 minute and add curry powder. Cook a further minute, stirring to prevent curry powder from burning. Add tuna and brine. Break up clumps and stir through curry and onion. Add mixed vegetables and stir. Add soup, milk powder and water and stir sauce until boiling. Turn down and simmer 2 minutes until thickened. Serve over hot steamed rice.
Contributed by Cath Armstrong
185g can tuna in brine
410g can cream of chicken soup
1 large onion, diced
1 cup mixed frozen vegetables (peas, corn & carrots)
¼ cup milk powder
½ cup water
1tsp curry powder (more or less according to taste)
2tsp butter
Method:
Melt butter in a heavy based saucepan and add onion. Cook for 1 minute and add curry powder. Cook a further minute, stirring to prevent curry powder from burning. Add tuna and brine. Break up clumps and stir through curry and onion. Add mixed vegetables and stir. Add soup, milk powder and water and stir sauce until boiling. Turn down and simmer 2 minutes until thickened. Serve over hot steamed rice.
Contributed by Cath Armstrong
curried tuna slice
Ingredients:
1 sheet shortcrust pastry
425g tuna (drained and flaked)
1 tbsp butter
1 onion, finely diced
1 stalk celery, finely diced
2 tbsp butter, extra
2 tbsp plain flour
2 tsp curry powder
½ cup water
½ cup milk
2 eggs lightly beaten
2 tbsp grated cheddar cheese
Topping
Ingredients:
125g grated cheddar cheese
1-2 tsp curry powder
½ tsp paprika
Combine ingredients, and sprinkle over base before cooking.
Method:
Pre-heat oven 200 degrees Celsius. Line the base of a greased, foil lined lamington tray with the pastry. Spread drained and flaked tuna evenly over pastry. In an small saucepan melt butter and sauté onion and celery for 1-2 minutes. Spread over tuna. Melt extra butter, add flour, and curry powder. Stir until combined together. Gradually add water, milk and eggs, stirring constantly and bring to the boil. Remove from heat and fold in 2 tablespoons grated cheese. Pour sauce over vegetables. Sprinkle topping over slice. Bake at 200 degrees for 10 minutes. Reduce to 180 degrees for 25-30 minutes or until cooked. Filling will be set and top is golden brown. Serve hot or cold as a main meal or cut into 3cm squares to use as finger food.
Contributed by Cath Armstrong
1 sheet shortcrust pastry
425g tuna (drained and flaked)
1 tbsp butter
1 onion, finely diced
1 stalk celery, finely diced
2 tbsp butter, extra
2 tbsp plain flour
2 tsp curry powder
½ cup water
½ cup milk
2 eggs lightly beaten
2 tbsp grated cheddar cheese
Topping
Ingredients:
125g grated cheddar cheese
1-2 tsp curry powder
½ tsp paprika
Combine ingredients, and sprinkle over base before cooking.
Method:
Pre-heat oven 200 degrees Celsius. Line the base of a greased, foil lined lamington tray with the pastry. Spread drained and flaked tuna evenly over pastry. In an small saucepan melt butter and sauté onion and celery for 1-2 minutes. Spread over tuna. Melt extra butter, add flour, and curry powder. Stir until combined together. Gradually add water, milk and eggs, stirring constantly and bring to the boil. Remove from heat and fold in 2 tablespoons grated cheese. Pour sauce over vegetables. Sprinkle topping over slice. Bake at 200 degrees for 10 minutes. Reduce to 180 degrees for 25-30 minutes or until cooked. Filling will be set and top is golden brown. Serve hot or cold as a main meal or cut into 3cm squares to use as finger food.
Contributed by Cath Armstrong
curry salmon slice
Ingredients:
Olive oil, to grease
300g (2 cups) cooked rice
415g can salmon, drained, flaked
375 ml can evaporated milk
2 eggs
2 tablespoons olive oil
2 tablespoons dill (I use parsley flakes)
2 teaspoons curry powder
80g (1 cup) grated cheese
Method:
Preheat oven to 170 degrees Celsius. Brush baking dish with oil.
Place the rice, salmon, milk, egg, oil, dill, curry powder and half the cheese in a large bowl. Stir.
Pour the mixture into the prepared dish. Sprinkle with remaining cheese. Bake in oven for 40 minutes.
Contributed by Michelle Fulcher, 16th June 2016
Olive oil, to grease
300g (2 cups) cooked rice
415g can salmon, drained, flaked
375 ml can evaporated milk
2 eggs
2 tablespoons olive oil
2 tablespoons dill (I use parsley flakes)
2 teaspoons curry powder
80g (1 cup) grated cheese
Method:
Preheat oven to 170 degrees Celsius. Brush baking dish with oil.
Place the rice, salmon, milk, egg, oil, dill, curry powder and half the cheese in a large bowl. Stir.
Pour the mixture into the prepared dish. Sprinkle with remaining cheese. Bake in oven for 40 minutes.
Contributed by Michelle Fulcher, 16th June 2016
fish alaska
Ingredients:
4 x 120g pieces boneless fish
1 tablespoon reduced fat margarine (Flora Light*)
1/2 cup chopped shallots
1 heaped tablespoon plain flour
1 tablespoon chopped parsley
1/2 cup skim milk
1/4 cup dry white wine
1 can (170g) drained crab meat
1 cup (110g) grated 25% reduced fat cheddar cheese
Salt and pepper to taste
Method:
SAUCE: Melt margarine in medium size saucepan, stir in flour with a whisk. Slowly add milk to saucepan, stirring constantly to avoid lumps. Add wine, shallots, parsley and drained crab meat, mix well. Salt and pepper to taste.
Cook fish fillets in a non-stick fry pan that has been generously coated with cooking spray, turning once. Once cooked, place fish on a flat baking tray that has been coated with cooking spray, spoon sauce evenly over each piece. Sprinkle 1/4 cup cheese over each piece of fish. Grill until golden brown. Serve.
This recipe is courtesy of Annette Sym, from Symply Too Good To Be True, Book 1.
4 x 120g pieces boneless fish
1 tablespoon reduced fat margarine (Flora Light*)
1/2 cup chopped shallots
1 heaped tablespoon plain flour
1 tablespoon chopped parsley
1/2 cup skim milk
1/4 cup dry white wine
1 can (170g) drained crab meat
1 cup (110g) grated 25% reduced fat cheddar cheese
Salt and pepper to taste
Method:
SAUCE: Melt margarine in medium size saucepan, stir in flour with a whisk. Slowly add milk to saucepan, stirring constantly to avoid lumps. Add wine, shallots, parsley and drained crab meat, mix well. Salt and pepper to taste.
Cook fish fillets in a non-stick fry pan that has been generously coated with cooking spray, turning once. Once cooked, place fish on a flat baking tray that has been coated with cooking spray, spoon sauce evenly over each piece. Sprinkle 1/4 cup cheese over each piece of fish. Grill until golden brown. Serve.
This recipe is courtesy of Annette Sym, from Symply Too Good To Be True, Book 1.
fish cakes
Ingredients:
1 x 425g can of salmon or tuna
2 cups of cooked, mashed potatoes
1 tablespoon parsley
1 onion, chopped
1 egg
salt & pepper
2 teaspoon curry powder if liked
Flour, egg for glazing & breadcrumbs.
Method:
Mix together fish, potatoes, parsley, onion & egg. Add seasonings and form into small round cakes. Using flour on board and hands, coat the balls with egg glazing and toss in breadcrumbs until well covered. Fry in fat or oil until golden brown. Drain on absorbent paper.
1 x 425g can of salmon or tuna
2 cups of cooked, mashed potatoes
1 tablespoon parsley
1 onion, chopped
1 egg
salt & pepper
2 teaspoon curry powder if liked
Flour, egg for glazing & breadcrumbs.
Method:
Mix together fish, potatoes, parsley, onion & egg. Add seasonings and form into small round cakes. Using flour on board and hands, coat the balls with egg glazing and toss in breadcrumbs until well covered. Fry in fat or oil until golden brown. Drain on absorbent paper.
fish pie
Ingredients:
250 ml fish stock
250 ml milk + 2 tbsp for the potatoes
375g fish pieces
1 bay leaf
750g warm, creamed, mashed potatoes
60g butter
1 medium sized leek, the white, washed and finely sliced
60g plain flour
1 tbsp finely chopped fresh parsley
Salt and pepper
1/2 cup grated cheddar cheese
Method:
Pre-heat the oven to 180 degrees Celsius. Pour the fish stock and milk into a large saucepan and bring to a gentle simmer. Add the fish pieces and bay leaf and poach for 5 minutes. Remove the fish pieces with a slotted spoon and keep to one side. Reserve the liqueur. Melt the butter in a medium sized saucepan over a medium heat. Add the sliced leeks and cook for 5 minutes until the leeks are soft. Whilst still hot, add the flour and stir well with a wooden spoon. Pour the fish liqueur into the pan and stir again, raise the temperature and cook for 3 minutes until the sauce is slightly thickened and there are no lumps. Turn the heat off. Remove the bay leaf. Add the fish, chopped parsley and season with salt and pepper. Leave to one side. Place the fish and sauce into an ovenproof dish, cover with a thick layer of mashed potato fluffed up with a fork. Sprinkle with grated cheese. Put the dish onto a baking sheet and cook in the center of the pre-heated oven for 20 - 30 minutes or until the sauce is bubbling beneath the potatoes. Serve immediately.
Contributed by Anne in Melbourne, 10th October 2013
250 ml fish stock
250 ml milk + 2 tbsp for the potatoes
375g fish pieces
1 bay leaf
750g warm, creamed, mashed potatoes
60g butter
1 medium sized leek, the white, washed and finely sliced
60g plain flour
1 tbsp finely chopped fresh parsley
Salt and pepper
1/2 cup grated cheddar cheese
Method:
Pre-heat the oven to 180 degrees Celsius. Pour the fish stock and milk into a large saucepan and bring to a gentle simmer. Add the fish pieces and bay leaf and poach for 5 minutes. Remove the fish pieces with a slotted spoon and keep to one side. Reserve the liqueur. Melt the butter in a medium sized saucepan over a medium heat. Add the sliced leeks and cook for 5 minutes until the leeks are soft. Whilst still hot, add the flour and stir well with a wooden spoon. Pour the fish liqueur into the pan and stir again, raise the temperature and cook for 3 minutes until the sauce is slightly thickened and there are no lumps. Turn the heat off. Remove the bay leaf. Add the fish, chopped parsley and season with salt and pepper. Leave to one side. Place the fish and sauce into an ovenproof dish, cover with a thick layer of mashed potato fluffed up with a fork. Sprinkle with grated cheese. Put the dish onto a baking sheet and cook in the center of the pre-heated oven for 20 - 30 minutes or until the sauce is bubbling beneath the potatoes. Serve immediately.
Contributed by Anne in Melbourne, 10th October 2013
flexible fish pie
This is a recipe you can play around with, but the basics are:
In a medium sized casserole dish, lightly mix together a large tin of tuna or salmon, or the equivalent weight in smoked cod,along with two cups of white sauce, a chopped onion and a cup of peas. Top with mashed potato, sprinkled with breadcrumbs and grated cheese. Cook at 180C for around half an hour.
Here's where the flexibility comes in. You can add any other vegetables you like to the mix, swap the fish for cooked chicken, or include hard boiled eggs. This is a popular dish in our household and the perfect recipe for using things you probably have in your pantry.
(Recipe credited to Catherine Adler)
Contributed by Yellowlyn, 10th April 2011
In a medium sized casserole dish, lightly mix together a large tin of tuna or salmon, or the equivalent weight in smoked cod,along with two cups of white sauce, a chopped onion and a cup of peas. Top with mashed potato, sprinkled with breadcrumbs and grated cheese. Cook at 180C for around half an hour.
Here's where the flexibility comes in. You can add any other vegetables you like to the mix, swap the fish for cooked chicken, or include hard boiled eggs. This is a popular dish in our household and the perfect recipe for using things you probably have in your pantry.
(Recipe credited to Catherine Adler)
Contributed by Yellowlyn, 10th April 2011
honey mustard salmon salad
Ingredients:
250g salmon
2 tbsp honey
2 tbsp yellow mustard
1 tbsp olive oil
250g fresh salad greens
2 apples
Dressing:
1/4 cup vinegar
1/8 tsp pepper
1/4 cup honey
1/4 cup mustard
1/4 cup olive oil
Method:
Preheat grill.
Combine honey, mustard and oil together. Coat salmon with honey mustard glaze.
Place the salmon on the grill pan and grill until cooked through, approximately 8 minutes.
While the salmon is cooking, tear the greens and dice the apples.
Combine 1/4 cup honey, 1/4 cup oil, 1/4 cup mustard, vinegar & pepper in a jar and shake vigorously to combine.
Remove the salmon from the oven and use a fork to separate it into “flakes”.
Add the salmon and apples to the greens and toss to evenly distribute the ingredients.
Plate the salads and then top with dressing to taste.
250g salmon
2 tbsp honey
2 tbsp yellow mustard
1 tbsp olive oil
250g fresh salad greens
2 apples
Dressing:
1/4 cup vinegar
1/8 tsp pepper
1/4 cup honey
1/4 cup mustard
1/4 cup olive oil
Method:
Preheat grill.
Combine honey, mustard and oil together. Coat salmon with honey mustard glaze.
Place the salmon on the grill pan and grill until cooked through, approximately 8 minutes.
While the salmon is cooking, tear the greens and dice the apples.
Combine 1/4 cup honey, 1/4 cup oil, 1/4 cup mustard, vinegar & pepper in a jar and shake vigorously to combine.
Remove the salmon from the oven and use a fork to separate it into “flakes”.
Add the salmon and apples to the greens and toss to evenly distribute the ingredients.
Plate the salads and then top with dressing to taste.
magic tuna & vegetable pie
Ingredients:
1 large can of tuna, drained and flaked
4 medium eggs, beaten
1/3 cup grated tasty cheese
1 medium carrot, peeled and grated
1 small zucchini, grated
2 1/3 cups of milk.
½ cup sifted self raising flour
2 tablespoons melted butter
Dried herbs are ok instead of fresh.
3 tablespoons chopped parsley
1 tablespoon chopped fresh dill or chives
grated rind of ½ lemon
good squeeze of lemon juice
plenty of seasoned pepper or freshly ground black pepper
Method:
Combine all ingredients in a large bowl and mix well. Spoon into a buttered 25cm pie dish and bake in a pre- heated oven at 180deg.C for 50-60 minutes. or until set. Tuna can be omitted and any variations of vegetables are possible as long as they are in small pieces so they cook properly.
1 large can of tuna, drained and flaked
4 medium eggs, beaten
1/3 cup grated tasty cheese
1 medium carrot, peeled and grated
1 small zucchini, grated
2 1/3 cups of milk.
½ cup sifted self raising flour
2 tablespoons melted butter
Dried herbs are ok instead of fresh.
3 tablespoons chopped parsley
1 tablespoon chopped fresh dill or chives
grated rind of ½ lemon
good squeeze of lemon juice
plenty of seasoned pepper or freshly ground black pepper
Method:
Combine all ingredients in a large bowl and mix well. Spoon into a buttered 25cm pie dish and bake in a pre- heated oven at 180deg.C for 50-60 minutes. or until set. Tuna can be omitted and any variations of vegetables are possible as long as they are in small pieces so they cook properly.
Mediterranean Salmon Patties
Ingredients:
1 x 415g can red salmon, drained, skin and bones removed
70g feta, chopped
1/2 avocado, stone removed, peeled, chopped
1/3 cup loosely packed chopped fresh continental parsley
2 tbsp finely shredded tasty cheese
2 tbsp bought hummus
1 tbsp chopped fresh chives
1 tsp fresh lemon juice
1 tsp olive oil
1/2 cup fresh breadcrumbs
Salt & freshly ground black pepper
1 cup dried breadcrumbs
2 tbsp olive oil, extra
Method:
Place the salmon, feta, avocado, parsley, cheese, hummus, chives, lemon juice, oil and fresh breadcrumbs in the bowl of a food processor and process until just combined. Taste and season with salt and pepper. Divide mixture into 4 equal portions and shape each portion into 8cm patties. Place patties on a plate, cover with plastic wrap and place in the fridge to chill for 2 hours or overnight.
Place the breadcrumbs on a plate. Coat both sides of the patties in the crumbs. Heat oil in a large frying pan over medium heat. Add patties and cook, uncovered, for 5 minutes each side or until golden and heated through. Serve patties with rocket leaves and steamed asparagus. Serves 2.
1 x 415g can red salmon, drained, skin and bones removed
70g feta, chopped
1/2 avocado, stone removed, peeled, chopped
1/3 cup loosely packed chopped fresh continental parsley
2 tbsp finely shredded tasty cheese
2 tbsp bought hummus
1 tbsp chopped fresh chives
1 tsp fresh lemon juice
1 tsp olive oil
1/2 cup fresh breadcrumbs
Salt & freshly ground black pepper
1 cup dried breadcrumbs
2 tbsp olive oil, extra
Method:
Place the salmon, feta, avocado, parsley, cheese, hummus, chives, lemon juice, oil and fresh breadcrumbs in the bowl of a food processor and process until just combined. Taste and season with salt and pepper. Divide mixture into 4 equal portions and shape each portion into 8cm patties. Place patties on a plate, cover with plastic wrap and place in the fridge to chill for 2 hours or overnight.
Place the breadcrumbs on a plate. Coat both sides of the patties in the crumbs. Heat oil in a large frying pan over medium heat. Add patties and cook, uncovered, for 5 minutes each side or until golden and heated through. Serve patties with rocket leaves and steamed asparagus. Serves 2.
moo fish fingers
Ingredients:
500g white fish fillets
1/3 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
1 egg, beaten
½ tsp sweet paprika
½ tsp dried parsley
1 tbsp butter, melted
Method:
Preheat oven to 230 degrees Celsius.
In a shallow dish, combine bread crumbs, Parmesan cheese, paprika and dried parsley. Cut the fish fillets into fingers about 7cm long x 1cm wide.
Place the beaten egg in a shallow dish (a soup bowl is good for this step). Coat each fish finger in egg, then in the bread crumb mixture. Repeat the process. Put the crumbed fish fingers into the fridge to chill for 30 minutes. This helps the crumb coating to stick during cooking, rather than fall off.
Place each fish finger on a baking sheet lined with parchment paper, brush with the melted butter and bake in the oven for about 7 – 10 minutes or until the fish flakes easily and the crumbs are golden and crisp. Turn after 4 minutes so they cook evenly.
Serve with homemade potato wedges and coleslaw.
500g white fish fillets
1/3 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
1 egg, beaten
½ tsp sweet paprika
½ tsp dried parsley
1 tbsp butter, melted
Method:
Preheat oven to 230 degrees Celsius.
In a shallow dish, combine bread crumbs, Parmesan cheese, paprika and dried parsley. Cut the fish fillets into fingers about 7cm long x 1cm wide.
Place the beaten egg in a shallow dish (a soup bowl is good for this step). Coat each fish finger in egg, then in the bread crumb mixture. Repeat the process. Put the crumbed fish fingers into the fridge to chill for 30 minutes. This helps the crumb coating to stick during cooking, rather than fall off.
Place each fish finger on a baking sheet lined with parchment paper, brush with the melted butter and bake in the oven for about 7 – 10 minutes or until the fish flakes easily and the crumbs are golden and crisp. Turn after 4 minutes so they cook evenly.
Serve with homemade potato wedges and coleslaw.
salmon impossible pie
This is one of the recipes from the The Cupboard is Bare and There's Nothing to Eat Grocery Challenge. It's tasty, cheap and made with pantry and fridge staples.
Ingredients:
1 220g tin salmon, drained
1 onion, thinly sliced
½ cup grated cheese
3 eggs
2 cups milk
½ cup SR Flour
Method:
Drain the salmon and flake into a mixing bowl. Beat the eggs with the milk and add to the salmon along with the onion and SR flour. Mix with a wooden spoon. Pour into a greased pie dish or greased muffin pans. Sprinkle top with grated cheese.
Bake in a moderate oven for 30 – 40 minutes for large pie, 15 – 20 minutes for muffin sized pies, until golden brown, puffed up and set.
Contributed by Cath Armstrong
Ingredients:
1 220g tin salmon, drained
1 onion, thinly sliced
½ cup grated cheese
3 eggs
2 cups milk
½ cup SR Flour
Method:
Drain the salmon and flake into a mixing bowl. Beat the eggs with the milk and add to the salmon along with the onion and SR flour. Mix with a wooden spoon. Pour into a greased pie dish or greased muffin pans. Sprinkle top with grated cheese.
Bake in a moderate oven for 30 – 40 minutes for large pie, 15 – 20 minutes for muffin sized pies, until golden brown, puffed up and set.
Contributed by Cath Armstrong
salmon mousse
Ingredients:
2x 220g (7 ½ oz) tins red salmon
1 tablespoon mayonnaise
1 tablespoon sugar
1cup finely diced celery
1teaspoon dry, English-style mustard
2 teaspoons finely chopped drained capers
½ cup (4 fl oz) white wine vinegar
2 tablespoons finely chopped spring onion
1 tablespoon gelatine
2 tablespoons sweet-sour cucumber
¼ cup (2 fl oz) water
½ cup (4 fl oz) cream lightly whipped
1 tablespoon horseradish
Method:
Remove any little pieces of bone from the salmon. Place into a food processor or a blender with the sugar, mustard, and wine vinegar and process until smooth.
Mix the gelatine with the water and stir to include any dry bits. Dissolve in a cup standing in hot water.
Mix together the horseradish, mayonnaise and gelatine and stir this into the salmon. Add the celery, capers, spring onions and cucumber. Lastly, fold in the cream. Pour into a lightly oiled mould with a capacity of 4 cups (32 fl oz) and leave to set in the refrigerator. Covered, it keeps perfectly for about 36 hours.
Dip the mould lightly in warm water and then unmould the mousse carefully onto a serving platter.
2x 220g (7 ½ oz) tins red salmon
1 tablespoon mayonnaise
1 tablespoon sugar
1cup finely diced celery
1teaspoon dry, English-style mustard
2 teaspoons finely chopped drained capers
½ cup (4 fl oz) white wine vinegar
2 tablespoons finely chopped spring onion
1 tablespoon gelatine
2 tablespoons sweet-sour cucumber
¼ cup (2 fl oz) water
½ cup (4 fl oz) cream lightly whipped
1 tablespoon horseradish
Method:
Remove any little pieces of bone from the salmon. Place into a food processor or a blender with the sugar, mustard, and wine vinegar and process until smooth.
Mix the gelatine with the water and stir to include any dry bits. Dissolve in a cup standing in hot water.
Mix together the horseradish, mayonnaise and gelatine and stir this into the salmon. Add the celery, capers, spring onions and cucumber. Lastly, fold in the cream. Pour into a lightly oiled mould with a capacity of 4 cups (32 fl oz) and leave to set in the refrigerator. Covered, it keeps perfectly for about 36 hours.
Dip the mould lightly in warm water and then unmould the mousse carefully onto a serving platter.
snappy tuna squares
Ingredients:
450g tuna or cooked, shredded chicken or luncheon meat
2 cups grated tasty cheese
¼ cup chopped onion
1 cup crushed savoury biscuits
3 eggs (slightly beaten)
1 cup milk
squeeze of lemon juice
2 tablespoons finely chopped parsley
Salad greens to serve
Method:
Place all ingredients (except the Salad greens) in a basin and mix well. Pour into a greased slab tin or casserole dish. Bake in moderate oven 40-45 minutes. Let stand for 10 minutes before cutting into slices. Serve with a garnish of salad greens.
450g tuna or cooked, shredded chicken or luncheon meat
2 cups grated tasty cheese
¼ cup chopped onion
1 cup crushed savoury biscuits
3 eggs (slightly beaten)
1 cup milk
squeeze of lemon juice
2 tablespoons finely chopped parsley
Salad greens to serve
Method:
Place all ingredients (except the Salad greens) in a basin and mix well. Pour into a greased slab tin or casserole dish. Bake in moderate oven 40-45 minutes. Let stand for 10 minutes before cutting into slices. Serve with a garnish of salad greens.
tuna & potato pie
Ingredients:
Large quantity of mashed potato or combo of potato/sweet potato
Large can tuna, drained
Large can of corn, drained
1/2 cup of bulk basic sauce base mix*
2 cups milk
1 heaped tbsp butter
1 cup grated cheese
Method:
Boil, drain and mash potatoes and set aside. In a frying pan add basic sauce base mix, milk and butter. Stir constantly over medium heat until thickened. Add tuna and corn and stir to mix. Once thickened slightly remove from heat and pour into a greased casserole dish. Spoon mashed potato over the tuna mix. Smooth the top then sprinkle over grated cheese. Bake at 180 degrees Celsius for 15 minutes or until cheese is bubbly. Use a ladle to dish up, will be super hot.
Contributed by Amanda Knight, 10th August 2011
*Bulk Basic Sauce Mix: 1 cup plain flour, 1 cup skim milk powder, 1 tsp salt)
Large quantity of mashed potato or combo of potato/sweet potato
Large can tuna, drained
Large can of corn, drained
1/2 cup of bulk basic sauce base mix*
2 cups milk
1 heaped tbsp butter
1 cup grated cheese
Method:
Boil, drain and mash potatoes and set aside. In a frying pan add basic sauce base mix, milk and butter. Stir constantly over medium heat until thickened. Add tuna and corn and stir to mix. Once thickened slightly remove from heat and pour into a greased casserole dish. Spoon mashed potato over the tuna mix. Smooth the top then sprinkle over grated cheese. Bake at 180 degrees Celsius for 15 minutes or until cheese is bubbly. Use a ladle to dish up, will be super hot.
Contributed by Amanda Knight, 10th August 2011
*Bulk Basic Sauce Mix: 1 cup plain flour, 1 cup skim milk powder, 1 tsp salt)
tuna & mushrooms
Ingredients:
450g can tuna
1 large onion
90g butter
90g button mushrooms
2 tablespoons tomato paste
salt and pepper
3 tablespoons chopped parsley
300ml cream
Method:
Melt butter in pan, add peeled and finely chopped onion and drained tuna to pan, stir over medium heat until onion is just tender. Chop mushrooms in half, add to pan, toss lightly. Stir in cream, tomato paste and season with salt and pepper. Bring sauce to boil, remove from heat immediately and stir in chopped parsley.
450g can tuna
1 large onion
90g butter
90g button mushrooms
2 tablespoons tomato paste
salt and pepper
3 tablespoons chopped parsley
300ml cream
Method:
Melt butter in pan, add peeled and finely chopped onion and drained tuna to pan, stir over medium heat until onion is just tender. Chop mushrooms in half, add to pan, toss lightly. Stir in cream, tomato paste and season with salt and pepper. Bring sauce to boil, remove from heat immediately and stir in chopped parsley.
tuna casserole 1
Ingredients:
1 can tuna
1 onion, chopped
1 cup grated cheese
1 can tomato soup
1 cup macaroni, cooked
Method:
Place all ingredients in a container and mix thoroughly. Bake in moderate oven until heated through, approximately 30 minutes.
1 can tuna
1 onion, chopped
1 cup grated cheese
1 can tomato soup
1 cup macaroni, cooked
Method:
Place all ingredients in a container and mix thoroughly. Bake in moderate oven until heated through, approximately 30 minutes.
tuna casserole 2
Ingredients:
1 425g tin of tuna in brine
1 tin of celery soup
1 tin of creamed corn
4 tablespoons of rice - cooked
100g of grated cheese
seasonings of salt, pepper, garlic, parsley, onion flakes
3 cups of corn flakes
3 tablespoons of butter - melted
Method:
Drain the tuna and fork it until it's broken up.
Mix all ingredients (except corn flakes and butter) in a large bowl.
Transfer to a casserole dish.
Mix corn flakes and melted butter together and place on top of the casserole.
Cook at 190c for almost 1 hour until it's hot in the middle.
Serve with veggies on the side.
Leftovers can be frozen.
Contributed by Wendy(melbourne), 26th July 2014
1 425g tin of tuna in brine
1 tin of celery soup
1 tin of creamed corn
4 tablespoons of rice - cooked
100g of grated cheese
seasonings of salt, pepper, garlic, parsley, onion flakes
3 cups of corn flakes
3 tablespoons of butter - melted
Method:
Drain the tuna and fork it until it's broken up.
Mix all ingredients (except corn flakes and butter) in a large bowl.
Transfer to a casserole dish.
Mix corn flakes and melted butter together and place on top of the casserole.
Cook at 190c for almost 1 hour until it's hot in the middle.
Serve with veggies on the side.
Leftovers can be frozen.
Contributed by Wendy(melbourne), 26th July 2014
tuna celery bake
Ingredients:
450g tin tuna, drained
2 cups grated cheese
440g tin celery soup
2 cups crushed potato chips
chopped parsley
1 onion, grated
Method:
Mix all ingredients together except for potato chips and parsley. Place in a greased casserole. Sprinkle with crushed chips. Bake in a moderate oven about 30 minutes. Sprinkle with parsley and serve.
Contributed by Cath Armstrong
450g tin tuna, drained
2 cups grated cheese
440g tin celery soup
2 cups crushed potato chips
chopped parsley
1 onion, grated
Method:
Mix all ingredients together except for potato chips and parsley. Place in a greased casserole. Sprinkle with crushed chips. Bake in a moderate oven about 30 minutes. Sprinkle with parsley and serve.
Contributed by Cath Armstrong
tuna corn casserole
Ingredients:
185g tin of tuna (in brine or springwater)
1 stick celery, finely sliced
1 grated carrot
1 diced onion
1 large tin creamed corn
2 cups cooked rice
1 cup grated cheese
1/2 cup milk
1/2 cup grated cheese, extra
1/2 cup breadcrumbs
2 tbsp butter, melted
Method:
Mix tuna, celery, carrot, onion, creamed corn, rice, grated cheese and milk together until combined. Place in a buttered casserole dish. Mix melted butter and breadcrumbs, add extra 1/2 cup grated cheese. Sprinkle over top of casserole dish and bake in a moderate oven for approximately 45 minutes, until heated through and topping is golden and crunchy.
Contributed by Anne, Wantirna South, 13th September 2007
185g tin of tuna (in brine or springwater)
1 stick celery, finely sliced
1 grated carrot
1 diced onion
1 large tin creamed corn
2 cups cooked rice
1 cup grated cheese
1/2 cup milk
1/2 cup grated cheese, extra
1/2 cup breadcrumbs
2 tbsp butter, melted
Method:
Mix tuna, celery, carrot, onion, creamed corn, rice, grated cheese and milk together until combined. Place in a buttered casserole dish. Mix melted butter and breadcrumbs, add extra 1/2 cup grated cheese. Sprinkle over top of casserole dish and bake in a moderate oven for approximately 45 minutes, until heated through and topping is golden and crunchy.
Contributed by Anne, Wantirna South, 13th September 2007
tuna mornay
Ingredients:
60g butter
1 cup diced celery
1 small onion, diced
1 teaspoon salt
¼ teaspoon dry mustard
1 pinch cayenne pepper
2 rounded tablespoon s plain flour
2 ½ cups milk
1 squeeze lemon juice
500g cooked, mashed potatoes
1 x 425g can tuna
2 hard-boiled eggs, roughly chopped
2 tablespoons grated tasty cheese
2 tablespoons bread crumbs
Method:
Melt butter, add celery and onion and cook until tender, not browned. Add salt, mustard, cayenne pepper and flour and cook for 1 minute. Add milk and stir until mixture boils and thickens. Add lemon juice, tuna and mashed potatoes and mix, then stir through chopped hard-boiled eggs. Place in casserole and top with cheese and breadcrumbs and heat through in moderate oven until browned on top.
60g butter
1 cup diced celery
1 small onion, diced
1 teaspoon salt
¼ teaspoon dry mustard
1 pinch cayenne pepper
2 rounded tablespoon s plain flour
2 ½ cups milk
1 squeeze lemon juice
500g cooked, mashed potatoes
1 x 425g can tuna
2 hard-boiled eggs, roughly chopped
2 tablespoons grated tasty cheese
2 tablespoons bread crumbs
Method:
Melt butter, add celery and onion and cook until tender, not browned. Add salt, mustard, cayenne pepper and flour and cook for 1 minute. Add milk and stir until mixture boils and thickens. Add lemon juice, tuna and mashed potatoes and mix, then stir through chopped hard-boiled eggs. Place in casserole and top with cheese and breadcrumbs and heat through in moderate oven until browned on top.