Thai Tuna Bake

This offering is based on a recipe for Thai Shrimp Cakes, which are a common street food in Thailand, and far more flavoursome than the western variety. The idea was to change the meat, and add an egg to bind and some breadcrumbs to stiffen things up. As it turned out, it was far too sloppy [having an egg, I did not need the coconut], so I turned it into a bake instead.

 

Ingredients.

300g potatoes, washed, grated.

25g butter.

Salt and pepper to taste.

1 egg, lightly beaten.

1x185g can chunky tuna, drained.

3 kaffir lime leaves, spine removed, chopped.

2 tsp Thai fish sauce.

1 tblsp Thai sweet chilli sauce.

1 tsp ground cumin.

½ tsp ground coriander

1 tblsp brown sugar.

3 spring onions, chopped.

25mm lump ginger grated.

1 more egg, lightly beaten.

½ cup breadcrumbs.

½ cup cooking oil.

1 cup breadcrumbs.

½ cup grated cheese.

½ cup chopped parsley.

1 tsp paprika.

 

Method.

Preheat the oven to 180°C. Grate the potatoes onto a piece of muslin and squeeze out as much water as possible. Tip into a bowl and mix in the butter, salt, pepper and egg. Using a fork, paste the mixture evenly on the bottom and as far as possible up the sides of a small baking dish. Place in the oven and bake for 30 minutes, remove and set aside.

While the base is baking, combine the tuna, kaffir lime, fish sauce, chilli sauce, coriander, cumin, sugar, spring onions, ginger, egg and breadcrumbs in a small bowl. Zap to a paste with a kitchen wand. Spread the tuna paste evenly onto the baked potato base and set aside.

Mix together the second quantity of breadcrumbs, the cheese, the parsley and the paprika. Spread the mixture evenly over the tuna mixture, tamping it down firmly. You can now either set the preparation aside for this evening [you can do all this the night before and leave it, covered, in the fridge until you are ready to cook it, if you wish] or cook it immediately. If the latter, place in the oven at 180°C and bake for 40 minutes or until golden brown on top.

 

Serve with: A crisp green salad.

 

Serves: 2 hungry, 4 less hungry.

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