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Tuna Loaf

As I have stated before, I am a bad vegetarian.  For 90% of the time, I eat a vegetarian diet.  But then for the other 10%, all hell breaks loose and I eat fish. I don’t feel good about it and I don’t make any excuses for it, other than the fact I have a really restrictive renal diet and so can’t eat all the proteins a vego would normally have in large quantities eg chickpeas, lentils, baked beans, nuts etc.

So I eat fish sometimes.  Which makes me a pescatarian I suppose.  Sorry, fishies.

Which brings us to today’s recipe, Tuna Loaf.  Not the most appetising of titles, I agree, but the proof is in the pudding, right?  Or, in this case, the loaf.  Tuna Pudding sounds even more gross, so let’s stick with loaf.  It’s an easy-to-make, cheap and delicious dish that tastes just as nice cold the next day.  It’s got a lovely, slightly crispy outer edge and it’s soft and moist in the centre.  The little pieces of gherkin add extra crunch and sweetness.  You can also make it with tinned salmon, which is really yummy (but I can’t have salmon so I have to stick to it’s poorer cousin, the humble tuna).  Try and always buy the sustainably fished tuna if you can.  Make up for some of that pesky pescatarian guilt!

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Tuna Loaf 

Ingredients

425g tin of tuna in springwater, drained
1/2 cup breadcrumbs
2 eggs, lightly beaten
5 spring onions, chopped fairly finely
1/4 cup milk
2 tablespoons tomato sauce plus extra for glazing
1/2 cup chopped gherkins
Salt and Pepper

Method

Preheat oven to 350 degrees C.

Line a loaf tin with baking paper.

Mix all ingredients together.

Press into the tin and press down with a fork.  Squirt or brush some tomato sauce over the top – in a fancy pattern or just haphazardly, I won’t judge.

Bake for approx 35- 40 minutes until top is golden and loaf feels firm.

Cut in to slices to serve.

Voila!

If you’re smart, you will argue for the end piece because it is crunchier and tastier and just the best bit.  You made it, you get first dibs.  It’s like a law or something.

Enjoy with a side salad or whatever vegies you like.  As I said, it’s nice cold too, and perfect for lunchboxes as it holds its shape quite well.

Hope you enjoy 🙂

PS  Yes, that is a ‘Moby Dick” plate in the photo.

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Cauliflower and Feta Fritters

Everyone is so into cauliflower right now.  It seems everywhere I look there’s cauliflower rice, pizza bases made with cauliflower, and cauliflower mash to replace the good old potato variety.  I have a slight issue with this humble brassica – it gives me tummy ache – and I have to be very careful about eating it.  Sometimes I can have it and it causes no problems but, other times, it KILLS ME and leaves me writhing about in agony wishing for death.  It’s not pretty.
That said, I have been craving some cauliflower action for the last few weeks and thought I would give it a gentle try.  My renal diet is so restrictive and I am always looking for fruit and veg alternatives to give me some variety.  So, I made these fritters.  I was bad and fried them (I never fry anything) because the batter was fairly wet, but I used only a spray of oil.  They cooked super quickly and were easy to flip etc.  Very tasty indeed.  And only a slight tummy ache afterwards (note to self : give up on cauliflower!) which was totally worth it, and may not have even been related…  Try them for yourself – you could substitute any vegies into the basic batter mix, which is what I’m going to do next time for a more
pain-free meal! 🙂

Cauliflower & Feta Fritters

Ingredients

salt & pepper
olive oil
1 head cauliflower, trimmed into small florets

2 eggs
½ cup wholemeal flour
¼ cup milk
1/2 cup crumbed feta cheese
1/2 cup grated parmesan cheese
½ garlic clove, crushed
2 tsp dried parsley

Method

Spread the florets of cauliflower out on a baking tray.  Drizzle with a little oil and season with salt and pepper (don’t go overboard with the salt – the feta has plenty in it). Bake in oven at 200 degrees Celsius for about 20 minutes, until cauliflower is starting to char and become soft.  Remove from oven and allow to cool down.  Tip onto a chopping board and roughly chop.

Combine other ingredients in a large bowl and add cauliflower to form a batter. Mix well.

Heat a fry pan and spray with a little cooking oil.  Drop  spoonfuls of mixture onto fry pan and fry on both sides until firm and golden brown (this takes only a few minutes).  Place on kitchen paper to drain off any excess oil and repeat with remaining batter.

Serve with wedges of lime or some salsa or anything you like!  This recipe makes about 12 small-medium fritters.

Enjoy!

PS If you happen to be photographing your culinary efforts, I strongly recommend paying close attention to what you’re doing.  This way, you don’t trip over and throw the entire plate of fritters all over your freshly-mopped floor, like I did.  You wouldn’t know it from the photo, but my fritters were thrown far and wide across my lounge room in a spectacular display of clumsiness.  See?  It’s the cauliflower…it hates me 🙂

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