Friday - - Recipe Cards -

FOR THE STOCK 4 onions or leeks, roughly chopped 3 cel­ery stalks, roughly chopped 2 car­rots, cut into chunks 4 bay leaves 1 long strip of le­mon peel 1 tsp pep­per­corns 1 litre fish stock FOR THE TUNA CAKES 1 tbsp oil 1 onion, finely chopped 380g canned tuna, drained 1 egg 1-2 slices bread, soaked in milk Chopped pars­ley or grated le­mon zest Corn­flour, for coat­ing 1 In a pan, bring all the in­gre­di­ents for the stock to the boil, then lower the heat and sim­mer for 30 min­utes. Prep time 10-15 mins Cook­ing time 30-45 mins Serves 4 2 To make tuna cakes, heat the oil and fry onion un­til soft. Add the re­main­ing in­gre­di­ents, ex­cept corn­flour, and mix. Take the mix­ture off the heat and leave to cool. 3 Make le­mon-size balls and chill un­til firm. 4 Strain the stock into a clean pan and bring it back to a sim­mer. Roll each tuna ball in corn­flour and care­fully drop them into the sim­mer­ing stock. Let the cakes poach for 5 min­utes or un­til firm. Drain and serve with salsa.

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