Tuna Flan Recipe

This is a dish we would often have at home when I lived with my mum and dad.  It's simple and easy and I love it.  Not being a great fan of fish (only eating tuna or salmon out of a tin) this recipe is great for getting some fishiness into you.

Tuna Flan (Partially eaten - whoops, forgot to take photo before dinner!)

The recipe for the pastry is to the tea as its from my mum.  The filling however will be a little haphazard as it's from me and I've a tendency to add a little here and put a little dash here but if you'd like to try making it here we go....

To make the pastry

125g/4oz Stork Margarine

175g/6oz Plain Flour

1 Tbsp Cold Water

Place the flour in a bowl and rub in the margarine until it looks like breadcrumbs, then add the water.  Blend together.  You can add a little more water if needed but don't make it too sticky (strict instructions from my mum!).

Flour surface and roll the pastry out.  Greases the dish you are using with a little butter.  Place the pastry over the dish and pat into dish to fit.  Trim off edges if necessary.  Once the pastry is in position prick it a few times with a knife to ensure it does not bubble.

Place the pastry in the oven 200oC/400oF/Gas Mark 6 for approximately 25 minutes or until lightly brown.

To make the filling

1 Tin Tuna Chunks

Milk

2 Eggs

Frozen Peas

Cheese for topping

Put tuna in bowl and mash with fork until the chunks are broken up.  Add the two eggs and mix.  Add a handful or more of frozen peas (really add as many as you like and as many as you need depending on how big your dish is).  Add a little milk, until it raised by an inch or two.  Mix until peas are separated and everything is combined.  Pour the mixture on to your pastry base.  Top with grated cheese and cook for approximately 20/30 minutes at 200oC until the cheese is golden brown.

Serve with broccoli or any vegetable, baked potato and lashings of HP sauce (OK so the last one is just a personal favourite).

Spicy Tuna Fish Cakes

Spicy Fish Cakes - yum!

I don't know about you but I'm not a big fish eater.  I would love to enjoy fish more, especially as it's so good for you, but if only it didn't taste so fishy! I only eat tuna and salmon out of a tin (I get mocked that it has to be out of a tin but the fresh stuff tastes, well, more fishy.

My mum used to make salmon fish cakes when we were at home and they were nice.  I've made them since being married but was searching the net for something different and came across these.  The recipe makes 8 fish cakes and so this should serve 4 people depending on how hungry you are.  We found two each was plenty.

Of course you know what I'm going to say, don't you?! This was yet another ad hoc recipe, I had checked the recipe but wasn't buying Dijon mustard just for this and so just used the powdered English mustard that I had in the cupboard.  I didn't add in the onion as I didn't have one to hand and used crushed garlic instead of garlic granules.

When mixing everything in the bowl I was worried if it would taste ok as the mustard smell was very strong but it was surprising how well the flavours blended together.  These were really tasty and I'd definitely make them again, hubby loved them too which is an added bonus.

Ingredients

1 large potato, peeled and cubed
320g tinned tuna, drained
1 egg
1/4 onion, chopped (optional)
1 tablespoon Dijon mustard (or English mustard)
1 tablespoon dry breadcrumbs, or as needed
1 1/2 teaspoons garlic granules (or crushed garlic cloves to taste)
1 teaspoon dried Italian herbs or seasoning (I used mixed herbs)
1/4 teaspoon cayenne pepper
1 pinch salt and pepper to taste
1 tablespoon olive oil

Method 

Put the potato in a small pot with salted water. Boil until the potato is tender, drain and steam dry for a minute or two then mash.

In a bowl add the tuna, egg, onion, mustard, breadcrumbs, garlic, herbs, cayenne pepper, salt and pepper into the mashed potato until mixed through. Divide the mixture into 8 equal patties.

Heat the oil in the frying pan over a medium heat. Fry the fish cakes until browned and crisp. Approx 3 mins each side.