Tuna Plait Recipes

Steps:

• Pre-heat the oven to 425°F
• Place the tuna in a bowl and add celery, red pepper, mayonnaise, half the beaten egg, lemon pepper and chives, mix carefully.
• Roll out pastry to an oblong measuring approx 14 x 12in. Transfer to a baking tray.
• Spread the filling lengthwise down the centre third of the pastry. Cut horizontal, 1in width strips down each side of the pastry to within 1in of the filling.
• Fold the end pieces of pastry over filling and lift strips of pastry over the filling from alternate sides to form a plaited effect.
• Brush with remaining beaten egg. Cook in the oven for 25 minutes until golden.

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.

Steps:

• Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined. Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions.
• Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden. Drain on kitchen paper. Heat the tomato sauce, then toss together with the pasta and tuna balls.