Tuna And Tomato Ring Recipe
Summary
Cooking Time45 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Butter | 1 40 Gram | |
| Flour | 1 40 Gram | |
| Milk | 450 Milliliter | |
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Thick homemade mayonnaise - 150 ml 1/4 pint | ||
| Tuna fish - 1 x 200 g/7 oz. can, drained and flaked | ||
| Worcestershire sauce - 1 x 15 ml spoon/1 tablespoon | ||
| Tomato puree - 2 x 15 ml spoons/2 tablespoons | ||
| Lemon juice - 1 x 15 ml spoon/1 tablespoon | ||
| Spring onions - 3 numbers, trimmed and finely chopped | ||
| Gelatin | 15 Gram | |
| Water - 2 x 15 ml spoons/2 tablespoons | ||
| Watercress - for garnishing | ||
Directions
MAKING
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.
SERVING
10. Arrange the rings on a serving platter and fill the center with watercress.
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.
SERVING
10. Arrange the rings on a serving platter and fill the center with watercress.
Chef
