Christina Martin's Tuna Ring Recipe

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...

DILL-AND-TUNA RING

Ingredients :

• 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

Method :

1. Slake the gelatine in cold water and melt in a bain-marie.
2. Measure out and have all the ingredients ready.
3. Scoop the mayonnaise into a large bowl, add the melted gelatine and whisk until light and smooth.
4. Add lemon juice, mustard, chives, parsley,dill and cucumber.
5. Carefully fold in the flaked fish and season to taste with salt and freshly ground pepper.
6. Finally fold in the whipped cream.
7. Pour the mixture into an oiled 22cm mould and refrigerate until set.
8. Un-mould onto a wet platter.
9. Garnish with fresh cucumber slices, black olives and mashed avocado.
10. Serve with brown yoghurt bread.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713