Tuna And Sweetcorn Bisque Food

TUNA & SWEETCORN SLICE

Steps:

• Heat oven to 220C/200C fan/ gas 7. Lay the pastry out on a baking sheet. Pinch up the edges to form a border, pressing firmly into the corners. Prick the centre all over with a fork and pop in the oven for 10-15 mins.
• Meanwhile, mix the tuna and sweetcorn in a bowl and season.
• Remove the pastry from the oven, pressing the centre down with the back of a fork, as it will have puffed up a bit. Spread the crème fraîche across centre, spoon the tuna mix on top, then sprinkle over the cheese. Bake for 10-15 mins more, until golden, puffed up and cooked though. Sprinkle with chives and cut into quarters.

TUNA AND SWEETCORN BISQUE

Steps:

• Melt butter in large saucepan and add onion.
• Cook gently till soft.
• Stir in curry powder, paprika, and flour.
• Cook for 1 minute, stirring.
• Gradually stir in stock and bring to a boil, stirring constantly.
• Add milk, lemon peel and sweetcorn and simmer for 5 minutes.
• Stir in the tuna, breaking it up into flakes and simmer for a further 5 minutes.
• Sprinkle in parsley and garnish each serving with a little cheddar cheese.

TUNA, SPRING ONION & SWEETCORN FRITTERS

Steps:

• Mix the milk and eggs together in a jug with ½ tsp salt and ¼ tsp ground black pepper. Sift the flour into a bowl, make a well in the centre and pour in the egg mixture in a thin, steady stream, whisking well until combined. Stir in the sweetcorn, spring onions, lemon zest and tuna.
• Heat a drop of oil in a non-stick or cast iron frying pan over a medium heat. Drop spoonfuls of the batter into the pan and cook until crisp and golden, about 2-3 mins, flip and repeat on the other side (you'll need to do this in batches). Keep warm in a low oven and repeat with the remaining batter.
• Serve the hot fritters with the lemon wedges for squeezing over, the soured cream and hot sauce, if using.

TUNA & SWEETCORN FISH CAKES

Steps:

• Cook the potatoes in boiling salted water until really tender. Drain and allow to steam-dry in a colander. Tip into a bowl, season and mash. Stir in the mayonnaise, tuna, sweetcorn and chives or parsley. Shape into 4 cakes and chill until cold and firm.
• Dip each cake into the egg, letting the excess drip off, then coat in the breadcrumbs. Chill for 15 mins.
• Heat a little of the oil in a pan and gently fry the cakes for 2-3 mins on each side until golden. You may need to do this in batches - keep warm in a low oven. Serve with extra mayonnaise and salad leaves.