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Tuna eyes

Recipe from: 5/26/1994 12:00:00 AM
Ingredients 10
Servings 26


  • stuffed olives or red or green cocktail onions, thinly sliced
  • 185
    shredded tuna, in brine
  • 10
  • 50
    cucumber, coarsely grated and well drained
  • 25
    onion, very finely chopped
  • 100
  • 10
    parsley, finely chopped
  • salt and pepper to taste
  • 9
    slices brown bread
  • oil


Spray four patty pans (with small hollows) well with non-stick spray. Alternatively, use ice trays with small round hollows. Place an olive or onion slice in the bottom of each hollow. Drain the tuna, reserving the liquid. Sprinkle the gelatine over the liquid and soak until spongy. Chop the tuna slightly finer. Mix with the cucumber and onion. Dissolve the gelatine and add to the mayonnaise. Mix with the tuna mixture and add the seasonings. Spoon the mixture into each of the hollows and chill until set. Cut brown bread circles, slightly bigger than the tuna eyes and fry in a little oil until golden brown. Alternatively, toast the bread in the oven. Drain the bread on paper towelling. Unmould the tuna eyes and place one on each of the brown bread circles just before serving. Makes about 26 tuna eyes.

Read more on: fish/seafood  |  shallow-fry

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