Tuna Bake with Corn and Onions

This Tuna Bake recipe with corn and onions is incredibly simple to make, easy on the purse strings and absolutely delicious to eat.

Ingredients

• 2 cans (170g each) tuna chunks, drained
• 1 can (410g) whole kernel corn, drained
• 1onion, chopped
• 4 eggs, whisked
• 250ml (1 cup) milk
• salt and freshly ground black pepper
• 60ml (¼ cup) chopped fresh parsley OR 30ml (2T) dried parsley
• diced red onion (optional)
• Lime wedges (optional)

Method

1. Preheat the oven to 190°C.   Grease four small ovenproof dishes with nonstick spray.
   
   
2. Mix the tuna, corn and onion and divide amount the prepared ovenproof dishes.
   
   
3. Whisk together the eggs and milk and season with salt and Pepper.  Add the parsley and mix.  Pour the mixture into the dishes, dividing it evenly.
   
   
4. Bake for 15 - 20 minutes or until set and golden brown.  The baking time will depend on the size of the dishes, the bigger the baking dishes the longer it will take.

Serve with diced red onion and lime wedges if you select to use this option.

Plating

Spicy Mango Salad

3 Bean Salad

Now, plating is always such a personal choice, we all have our own special ideas, so use those ideas and likes to your hearts content.   We have  our normal suggestions which would be:

With a rolled warmed white roll and butter.

A healthy and easy to make mixed salad of  cherry tomatoes, red onions, lettuce and cucumber and we always enjoy adding some cranberries if we feeling a bit flush with money, otherwise just keep it simple without the cranberries.

You can also try our 3 bean salad, which is quick to make and to me it always seems to get better after been stored in a sealed container in the fridge for a couple of days.

And lastly if you have not tried it yet, you absolutely must give our spicy mango salad a chance, it is a delightful salad, which you will find yourself making over and over and over again.

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in and on top.

Brown: Two cook over high heat, usually on top of the stove, to brown food.

Caramelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to making pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.

Coriander:  Also known as Dhania.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc. to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  is barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid.

Seep:  To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.

Zest: The outer, colored part of the peel of citrus fruits.

.