Tuna cabbage loaf

YOU
4 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (16)

8.00 cabbage
1.00 green pepper — chopped
1.00 onion — small, chopped
oil
200.00 g tuna — tinned in brine, drained
3.00 eggs — hard-boiled, chopped
500.00 ml rice — cooked
2.00 eggs — whisked
15.00 ml mayonnaise
5.00 ml mustard — prepared
salt and freshly ground black pepper — to taste
TOMATO AND GARLIC SAUCE
4.00 tomatoes — large, peeled and chopped
1.00 garlic — cloves, crushed
15.00 ml spring onion — chopped
15.00 ml fresh parsley — chopped
salt and freshly ground black pepper — to taste
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Method:

Preheat the oven to 180 ºC (350 ºF). Pour boiling water over the cabbage leaves and soak for about 2 minutes. Line a small loaf tin with the cabbage leaves.
Sauté the green pepper and onion in a little oil until soft. Add the remaining ingredients and mix. Spoon on top of the cabbage leaves. Also top the filling with cabbage leaves. Place the loaf tin in a dish filled halfway with boiling water and bake for about 35 minutes or until the filling has set.
Heat all the ingredients for the sauce until the sauce is no longer runny. Serve with the loaf.
Serves 4.



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