Christina Martin's Tuna Ring
Recipe by Christina Martin
A dill-and-tuna ring always seemed to be on examination papers at the Christina Martin School of Food and Wine - and yes, I got tested on this for my starter in the mid-year practical exam. Still today, the aroma of dill reminds me of this dish. I recall being extremely proud of my creation. Now when looking back I cringe at the simplicity - or was it naivety - of my effort. I guess we all have to start somewhere...
- 15ml gelatine
- 45ml cold water
- 125ml home-made mayonnaise
- 45ml fresh lemon juice
- 15ml Dijon mustard
- 45ml chopped chives
- 45ml chopped parsley
- 25ml chopped dill
- 125ml English cucumber, chopped
- 2 tins tuna
- Salt and pepper
- 187ml cream, whipped
- Slake the gelatine in cold water and melt in a bain-marie.
- Measure out and have all the ingredients ready.
- Scoop the mayonnaise into a large bowl, add the melted gelatine and whisk until light and smooth.
- Add lemon juice, mustard, chives, parsley,dill and cucumber.
- Carefully fold in the flaked fish and season to taste with salt and freshly ground pepper.
- Finally fold in the whipped cream.
- Pour the mixture into an oiled 22cm mould and refrigerate until set.
- Un-mould onto a wet platter.
- Garnish with fresh cucumber slices, black olives and mashed avocado.
- Serve with brown yoghurt bread.
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I look forward to hearing from you.