Name: Tuna moulds with parsley sauce
Yield: 6 servings
Cuisine: Bake
Ingredients: 370.00 g tuna; 30.00 g breadcrumbs fresh; 15.00 ml lemon juice; 1.00 lemon zest only; 3.00 eggs seperated; salt and freshly ground black pepper to taste; 250.00 ml yoghurt plain; 50.00 ml fresh parsley chopped; salt and freshly ground black pepper to taste

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Ingredients (9)

TUNA MOULDS

370.00 g	tuna
30.00 g	breadcrumbs — fresh
15.00 ml	lemon juice
1.00	lemon — zest only
3.00	eggs — seperated
	salt and freshly ground black pepper — to taste

PARSLEY SAUCE

250.00 ml	yoghurt — plain
50.00 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). Spray six or seven ramekins or a muffin tin with deep hollows with non-stick spray. Drain the tuna and flake in a mixing bowl. Add the breadcrumbs, lemon juice and rind and mix. Add the egg yolks and season to taste with salt and freshly ground black pepper. Beat the egg whites until stiff and fold into the tuna mixture. Turn the mixture into the prepared ramekins or muffin tin, ensuring that the hollows are filled to the top. Stand in a pan filled halfway up the sides of the ramekins or muffin tin with boiling water and bake for about 30 minutes until the tuna moulds are cooked and golden brown on top. Using a sharp knife, gently loosen the moulds and turn out. Blend all the sauce ingredients. Place each tuna mould on a side plate, spoon a little parsley sauce on the side and garnish with a sprig of herbs.
Serves 6.