Tuna Sedaka
- 225 g Plain flour
- 2 1/2 ts Baking powder
- 1 Pinches ground cinnamon
- 2 tb Soft brown sugar
- 2 Eggs
- 100 g Greek yoghurt
- 4 tb Milk
- 3 tb Blueberry and lemon jam
- Icing sugar; to dust
- 250 g Cherry tomatoes
- 2 tb Orange juice
- 1 bn Spring onions
- 200 g Light cream cheese
- 1 tb Chopped fresh basil
- 1 sl Bread; 2cm thick
- 3 ts Olive oil
- 1 Pinches ground turmeric
- 55 g Spinach leaves
- 1 Romaine lettuce
- 1 Tuna steak
- 3 tb Chopped fresh coriander
- Salt and pepper
Preheat oven to 220c/425f/Gas 7 and grease a six-hole muffin tin.
1 For the Muffins: Place the flour in a bowl with the baking powder,
cinnamon and soft brown sugar. Beat together the eggs, yoghurt and milk and
gradually beat into the flour mixture.
2 Pour the mixture into the muffin tins and bake in the oven for 12-15
minutes, or until risen and cooked. Arrange the muffins on a plate, spoon
the jam on top and dust with icing sugar.
3 For the Tomato Salsa: Thickly slice half the cherry tomatoes and place in
a small bowl with 1 tbsp orange juice. Season with black pepper.
4 For the Pashka: Finely chop half the spring onions and mix together with
the cream cheese and chopped basil. Season with pepper.
5 Line a dariole mould with plastic film and fill with the cream cheese
mixture. Chill. Turn the pashka out onto a plate and top with tomato salsa.
6 For the Croutes: Cut the bread into cubes and finely slice the remaining
spring onions. Heat 1 tsp olive oil in an ovenproof frying pan, add the
bread cubes and turmeric. Stir in the spring onions. Cook the pan in the
oven for 4-5 minutes, until crisp and golden.
7 For the Salad: Shred the spinach and lettuce and put into a bowl. Halve
the remaining cherry tomatoes, add to the shredded leaves with 1 tsp olive
oil and 1 tbsp orange juice and toss together.
8 For the Tuna: Season the tuna steak with black pepper and brush over 1
tsp olive oil. Roll in the chopped coriander.
9 Heat a frying pan, add the tuna and cook for about three minutes on each
side, or until cooked to taste. Pile the salad onto a plate, top with the
tuna and scatter over the croutes.
Converted by MC_Buster.
NOTES : Chef - Lesley Waters with Neil Sedaka
Recipe by: Celebrity Ready Steady Cook
1 For the Muffins: Place the flour in a bowl with the baking powder,
cinnamon and soft brown sugar. Beat together the eggs, yoghurt and milk and
gradually beat into the flour mixture.
2 Pour the mixture into the muffin tins and bake in the oven for 12-15
minutes, or until risen and cooked. Arrange the muffins on a plate, spoon
the jam on top and dust with icing sugar.
3 For the Tomato Salsa: Thickly slice half the cherry tomatoes and place in
a small bowl with 1 tbsp orange juice. Season with black pepper.
4 For the Pashka: Finely chop half the spring onions and mix together with
the cream cheese and chopped basil. Season with pepper.
5 Line a dariole mould with plastic film and fill with the cream cheese
mixture. Chill. Turn the pashka out onto a plate and top with tomato salsa.
6 For the Croutes: Cut the bread into cubes and finely slice the remaining
spring onions. Heat 1 tsp olive oil in an ovenproof frying pan, add the
bread cubes and turmeric. Stir in the spring onions. Cook the pan in the
oven for 4-5 minutes, until crisp and golden.
7 For the Salad: Shred the spinach and lettuce and put into a bowl. Halve
the remaining cherry tomatoes, add to the shredded leaves with 1 tsp olive
oil and 1 tbsp orange juice and toss together.
8 For the Tuna: Season the tuna steak with black pepper and brush over 1
tsp olive oil. Roll in the chopped coriander.
9 Heat a frying pan, add the tuna and cook for about three minutes on each
side, or until cooked to taste. Pile the salad onto a plate, top with the
tuna and scatter over the croutes.
Converted by MC_Buster.
NOTES : Chef - Lesley Waters with Neil Sedaka
Recipe by: Celebrity Ready Steady Cook
