G F Friendly
Tuna & Mushroom
a versatile, time-saver dish
425g can tuna chunks in brine or springwater – not oil!
184g champignons
200 ml cream
1 dstsp tomato paste
1 large onion
1 Tbsp chopped parsley
pepper to taste
2 Tbsp extra light olive oil
parsley flowerets
Coarsely chop onion and slice champignons. Heat oil in a frypan and saute onion on low until transparent - about 5 minutes. Add champignons and continue cooking for 3 more minutes. Meanwhile, drain tuna well, then add to the pan and heat gently for another 2 minutes, turning carefully to keep the fish chunky. Add a little pepper if desired, then the tomato paste and cream. Stir gently and heat, but do not allow to boil. Just prior to serving, stir in parsley.
Serve over a bed of rice or noodles and garnish with sprigs of parsley.
Tuna & Mushroom Pie
The above mixture PLUS:
125g grated cheese
Pita bread or tortillas
1 small onion, chopped finely
Prepare mixture as above. Stir in chopped onion. Line the base of a greased, deep pie dish with pieces of quartered tortillas or separated Pita bread. Spread with 1/3 of mixture and top with 1/3 of cheese. Add another layer of Pita bread/tortillas, then 1/3 of mixture and 1/3 of cheese, repeat this one last time, finishing with cheese. Bake on 180°C (165°C fan forced) for 30-40 minutes until cheese is golden brown.
Serve with saute potatoes and salad.
Both dishes freeze well
Click here to view or print recipe in PDF.
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