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Tasty tuna sauce: Submitted by: admin | Date Added: 11 Jan 2011
Listed in: Side Dishes / Snacks

1 red onion, thinly sliced
1 leek, washed and thinly sliced
1 small red pepper, seeded and finely diced
1 clove garlic, finely chopped
1 spoon light olive oil
700 g (1 lb 9 oz) fresh ripe tomatoes, skinned, seeded and chopped
115 g (4 oz) mushrooms, sliced
200 ml (7 fl oz) hot vegetable stock
1 spoon tomato puree
1 teaspoon caster sugar
Salt and freshly ground black pepper, to taste
1 teaspoon cornflour
400 g (14 oz) can tuna in spring water, brine or oil, drained and flaked
2 spoon chopped fresh parsley

Cooking Instructions

Place the onion, leek, red pepper and garlic in the ActiFry pan. Drizzle the oil evenly over the vegetables and cook for 5 minutes.

Add the tomatoes, mushrooms, stock, tomato puree, sugar and seasoning. Cook for a further 20 minutes. Stop the ActiFry once or twice during cooking and stir the mixture using a wooden spoon or spatula.

In a small bowl, blend the cornflour with a little cold water, then stir this into the tomato mixture in the ActiFry. Add the flaked tuna and cook for 5 minutes, or until the sauce is cooked and the tuna is hot, stirring once halfway through.

Stir in the chopped parsley. Serve with baked potatoes, crusty bread or with freshly cooked pasta such as fusilli or penne.

To add extra flavour and a slight kick to the sauce, add a pinch or two of cayenne pepper with the stock or a dash or two of Tabasco sauce, or to taste.
Use canned (drained and flaked) red or pink salmon in place of tuna.
Use white wine in place of some of the stock, if desired.

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