The recipe calls for fresh tuna, but I have found that it works just as well with canned tuna in brine or spring water. The one in oil tends to be a bit greasy once cooked.
These small crab cakes served with a salad and a refreshing Wasabi Vinaigrette make a lovely starter for your dinner party or a stand alone lunch. I like it served with a piece of crusty french bread to soak up the vinaigrette.
These stuffed potatoes are a meal in themselves. You can add a number of different ingredients to the stuffing. The ones used here are tasty, but add what you fancy! Tuna, chicken, garlic, parsley, etc. I’m sure you get the idea.
This makes a nice main course or appetiser for those dinner parties you throw.
This is a rice salad with the flavour of sushi. You can change the flavour by changing some of the ingredients, such as tuna or salmon for the crab meat. Enjoy!