Cook's Corner

Your fortnightly recipe to
tantalise your taste buds

    TUNA LOAF
4 large hard-boiled eggs
2 x 213g tins tuna in oil
1 medium onion
1oz/25g plain flour
1/2 pint/250ml milk
salt and pepper
1 level tablespoon finely chopped parsley
8oz/225g frozen peas
1/2 level teaspoon finely grated lemon rind
2oz/50g fresh white breadcrumbs

Shell and roughly chop the hard-boiled eggs.  Drain the tuna fish in a sieve.   Skin and very finely chop the onion.  Melt the butter in a saucepan.   Stir in the flour and cook it gently for 1 minute, stirring all the time.   Remove the pan from the heat and gradually stir in the milk. Return the pan to the stove and bring the sauce to the boil, stirring all the time.  Cook the sauce for 2 minutes until it is thick and smooth, stirring occasionally.  Season the sauce with salt and pepper and stir in the parsley.  Flake the tuna fish and stir it into the sauce with the eggs, onion, peas, lemon rind and breadcrumbs.  Mix well then taste for seasoning adding more salt and pepper if necessary.  Spoon the mixture into a 1 lb/500g loaf tin, greased with a little oil.  Smooth the surface, cover the tin with foil and bake the loaf in a moderate oven 350 f/180 c gas mark 4 for 30minutes.   Leave the loaf in the tin to cool, then turn it on to a serving dish and cut it into 8 slices.  Serve with mashed potatoes, or surround with salad ingredients.