- Recipes Home
- Interest Groups
Tuna And Tomato Ring Recipe
|Butter||1 1⁄2 Ounce|
|Flour||1 1⁄2 Ounce|
|Freshly ground black pepper||To Taste|
|Homemade mayonnaise||1⁄4 Pint|
|Canned tuna fish||7 Ounce (drained and flaked)|
|Worcestershire sauce||15 Milliliter|
|Tomato puree||30 Milliliter|
|Lemon juice||15 Milliliter|
|Spring onions||3 (trimmed and finely chopped)|
Calories 524 Calories from Fat 376
% Daily Value*
Total Fat 42 g64.7%
Saturated Fat 9.8 g49%
Trans Fat 0 g
Cholesterol 65.2 mg
Sodium 359.9 mg15%
Total Carbohydrates 16 g5.2%
Dietary Fiber 0.81 g3.2%
Sugars 5.9 g
Protein 22 g43.9%
Vitamin A 11.6% Vitamin C 9.3%
Calcium 13% Iron 10.1%
*Based on a 2000 Calorie diet
1. In a saucepan, melt the butter and stir in the flour; cook for about 2 minutes, stirring constantly.
2. Remove from heat and gradually stir in the milk; return to heat and bring it to boil, stirring constantly to avoid forming lumps.
3. Simmer until thick, add salt and pepper to taste, then pour into a bowl, cover with foil and leave to cool.
4. Put all the remaining ingredients, except the gelatin and the water, in a bowl and stir well to mix.
5. Beat the cooled sauce and fold into the mixture; taste for seasoning.
6. Sprinkle the gelatin over the water, leave for 5 minutes until spongy, then heat gently until dissolved; stir into the tuna mixture and mix thoroughly.
7. Pour into dampened 3 3/4 cup ring mould and chill in the refrigerator until set.
8. Seal and return to the freezer; label the bag as it makes it easier to distinguish.
9. To thaw and serve: turn the frozen ring out onto a serving platter and thaw at room temperature for 4 hours.
10. Arrange the rings on a serving platter and fill the center with watercress.