Author Topic: Tuna rissoles  (Read 1651 times)

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Offline Catherine Sarah

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Tuna rissoles
« on: March 08, 2012, 09:32:17 am »
WOW.

Tried my first tuna rissoles tonight. Nobody dead just yet, but they were somewhat a bit dry inside.

Briefly, I keep the dry extract from my juicer and use it as a filling/stuffing in cakes, lasagnas, risottoes etc. So my tuna rissoles were, of course, a can of tuna, 2 mashed potatoes and this fibre from the juicer, herbs, sweet corn and 2 eggs I then baked in the oven @ 220 for 25 minutes.

What could I put in them next time to keep them moist inside?

Anyone who wants to pop in for a 'tasting' is most welcome.

Be safe, well and happy
Lotsa huggs
Catherine




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lilacwoman

Re: Tuna rissoles
« Reply #1 on: March 08, 2012, 02:44:58 pm »
the ingredients listed don't have natural oil so maybe some oil or butter or creme fraiche would give a nicer moistness?

Offline Devlyn

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Re: Tuna rissoles
« Reply #2 on: March 08, 2012, 06:21:08 pm »
I had never heard of these. My first instinct would be to add some mushrooms or onions, or both? Maybe just a little stock? A sauce to go on top might be nice. Hugs, Devlyn
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lilacwoman

Re: Tuna rissoles
« Reply #3 on: March 09, 2012, 01:35:52 am »
tuna tasteless in brine or nicer in oil or tomato?

Offline Catherine Sarah

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Re: Tuna rissoles
« Reply #4 on: March 09, 2012, 07:04:31 am »
Mmmmmm,
WOW. Thank you all. Great food for thought (Pardon the pun) Certainly I see, Tuna rissoles MkII and everyone being invited to sample their suggestions. All very good. Just remember to check or even increase your insurance before coming to the dinner  :laugh: .....  Oh! and don't forget to make me the beneficiary of your Will too please.  :angel:  ;D

Lillacewoman, Oil?? So something like an olive oil with ground black olives or anchovy, or both?

Hummmm sounds nice. Everyones invited !!!

Be safe, well and happy
Lotsa huggs
Catherine




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lilacwoman

Re: Tuna rissoles
« Reply #5 on: March 09, 2012, 11:02:11 am »
I'm English so I'm biased against shoving everything into the mix as we like to taste the basic ingredients.

I get tuna in oil or tomato because that in brine is tasteless...any oil or butter would be good so long as it didn't cover the taste of the tuna.

make it with precooked potatoes and then it barely needs ten minutes at 225.

serve it with a nice ratatouille kind of thing...or be very daring and serve it with parlsey sauce as tuna is fish after all.

Offline Catherine Sarah

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Re: Tuna rissoles
« Reply #6 on: March 10, 2012, 12:33:48 pm »
WOW,
Thanks lilacwoman. I'll take your advice on that one. The ratatouille sounds great, as much as the parsley sauce, quite subtle.

You confrimed my thoughts though, I was too hot and too long in the oven.

I'll let you know how MkII goes.

Huggs
Catherine




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