Author Topic: Nan's Country Kitchen Curried Tuna Slice  (Read 48573 times)

Offline Cornish Cream

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Re: Nan's Country Kitchen Curried Tuna Slice
« Reply #105 on: June 17, 2013, 07:41:32 pm »
i making this agian this week some time, this time with left over shredded chicken thats in the freezer,and i will be 1/2ing  the recipe

julie i was thinking the same, chicken, corn and mushroom slice  ;D
 
I can't remember if anyone has made it with brown rice DJ but Uni has made it with chicken. ;D
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline Cornish Cream

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Re: Nan's Country Kitchen Curried Tuna Slice
« Reply #106 on: June 17, 2013, 07:44:05 pm »
Tried this using brown rice tonight, but chookies absorption method in the thermoserver didnt work with the brown rice - I ended up putting it into a saucepan and boiling it for a bit longer.  Also added 1/2 zucchini grated to the sauce to get extra veg into the kids.  Yummy!   Would do the brown rice again, even though I had to cook it separately.  5 stars *****
I see Karen used brown rice ;) :D
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline Droverjess

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Re: Nan's Country Kitchen Curried Tuna Slice
« Reply #107 on: June 18, 2013, 06:18:01 pm »
Ok this is now in the oven.
Cooked brown rice this afternoon and made sauce.

Put a little cooked spinach on top of the rice. Used leftover chicken and mushrooms as Uni suggested and put sliced tomatoes on top under the cheese on one and no cheese for me.

Here are the pics pre oven.
It was really good. My neighbour said similar to moussaka in texture. The spinach in it was great.
Thanks everyone for recipe and suggestions, keep on experimenting!
I liked it without the cheese, and the tomatoes stopped it drying out.



And served with coleslaw

« Last Edit: June 18, 2013, 10:14:56 pm by Droverjess »

Offline judydawn

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Re: Nan's Country Kitchen Curried Tuna Slice
« Reply #108 on: April 30, 2014, 08:26:17 am »
 I just had to make this again today.  I baked it in a 22cm square dish for a chunkier slice.
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline Kimmyh

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Re: Nan's Country Kitchen Curried Tuna Slice
« Reply #109 on: April 30, 2014, 11:32:11 am »
That's a great idea Judy. Think I will try it that way too. We love this recipe.

Offline KarenH

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Re: Nan's Country Kitchen Curried Tuna Slice
« Reply #110 on: May 02, 2014, 02:04:13 am »
This is a favourite recipe in our house.  I regularly use brown rice now, and cook it in the rice cooker.  I usually double the amount of rice and freeze half to use next time I make the recipe.  Then I just heat up the rice a bit before adding the egg and lemon pepper.

I really like the ideas about the added spinach and tomato and mushrooms too.  Thanks for those!
Karen in Adelaide

Offline judydawn

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Re: Nan's Country Kitchen Curried Tuna Slice
« Reply #111 on: September 05, 2014, 04:25:20 am »
Mum's freezer is almost empty so I made a batch of this sauce today, added some peas, corn & pineapple pieces, left out the egg and poured it over rice in these little dishes for individual serves.
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline rainbow

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Re: Nan's Country Kitchen Curried Tuna Slice
« Reply #112 on: October 13, 2014, 12:33:05 pm »
Tried this recipe tonight, will do again, easy, tasty and not to expensive to make. Used brown rice

Offline cookie1

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Re: Nan's Country Kitchen Curried Tuna Slice
« Reply #113 on: November 04, 2014, 11:03:50 am »
We had this again tonight. I had forgotten how nice it was. I only make a half quantity for the three of us.
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Offline judydawn

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Re: Nan's Country Kitchen Curried Tuna Slice
« Reply #114 on: June 16, 2015, 03:21:38 am »
I made this today for the current mini-loaf tin recipe challenge.

I lined the bottom of the oiled pans with baking paper, some just the bottom and others up the sides to use as a handle for ease of removal just to check which method worked best.  Baked for 25 minutes only as I under bake when something is going to be frozen and reheated later. 30 minutes and they would have been nice and brown on top if you wanted to serve immediately.  Leave to rest for 5 minutes before removing from the tins.

Those with baking paper up the sides worked best of course but if they were allowed to cool completely, the other method would also work..  Me being a bull at a gate, couldn't wait for that to happen of course so they were quite difficult to remove in a tidy piece.

 
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline mab19

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Re: Nan's Country Kitchen Curried Tuna Slice
« Reply #115 on: September 26, 2016, 05:21:39 am »
I made this for dinner tonight.  I added some spinach and topped it with tomato as suggested and a little grated cheese on top. 
The  man who said it can't be done should not interupt the woman doing it.