Tuna Wellington ????

[Clingy]

Although it doesnt make sense I have always wanted to concoct a recipe for Tuna Wellington . Much the same as Beef Wellington except use Fresh Tuna and a vege pate.

So yesterday I did. Some lovely fresh Tuna, cut fairly thin laid on some rolled out shortcrust pastry (realise now it should have been puff). Then I made some very nice walnut and green bean pate and spread that on top. Closed the pastry to make a pie and then 35 mins at 180C. Well, the Tuna was cooked just right, but the pastry needed longer. It was very filling and tasty although the pate masked the taste of the Tuna. Next time a lighter pate and and thinner pastry.

[Blub2k]

A bit strange but he who dares wins

[Nick]

Try a loin of tuna next time... it'll take longer to cook, giving the pastry time to cook. Also, black tapenade is great to use as pate, but let it down with some quorn pate mixed 50/50.

Oh yeah, and seal the tuna off on all sides first as it leaks less and stops the pastry going soggy....

[Clingy]

Phew. I knew you'd come along and help me out . Next weekend it is then. The boy (black sheep, meat eater) loved it and had half while the missis and I had a quarter. Of course now he is asking for the real beef jobby .