Tuna Tacos

Spicy Tuna Tacos for DinnerBorrowed from Wheat & Gluten Free by Jody Vassallo (It’s in the book as a lunch dish, but the rissoles are easier to take out somewhere.)

Ingredients
500g of tuna, thickly sliced OR just packaged tuna – whatever you like
2 teaspoons of Tabasco sauce (I guess it is gluten free… it’s in this book!)
1/2 a teaspoon of black cracked pepper
1 tablespoon of lime juice
3 small tomatoes, chopped
1 red spanish onion, chopped
1 tablespoon of capers, chopped
1 medium avocado, chopped
1 tablespoon of chopped fresh coriander (cilantro)
8 gluten free corn taco shells (most aer g/f, check the label – I’m sure you know the drill)
2 teaspoons of olive oil
2 cups (115g) of shredded lettuce
200g of reduced fat Greek-style plain yoghurt (for those who can have dairy)

Method
Pre-heat oven to 180 degrees.
Put tuna, Tabasco, pepper and lime juice into a bowl and mix to combine. Marinate for 15 minutes
Put the tomatoes, onion, capers, avocado & coriander into a bowl & mix to combine.
Arrange the taco shells on a baking tray and bake for 10 minutes or until heated through.
Meanwhile, heat the oil in a large non-stick frying pan over high heat. Cook the tuna for 5 minutes each side or until browned and tender.
Divide the tuna among the taco shells. Top with the lettuce and tomato mix and finish with a dollop of yoghurt (if you can have it). Serves 4

Rice and Tuna Rissoles

Rice & Tuna Rissoles for lunch

Ingredients:
• 2 x cups of rice
• 1 can of large tuna, drained
• 1 onion
• 1 cup of flour
• 1 x carrot
• 1 x can of champigions or 4 x fresh mushrooms
• 2 x tablespoons of oil

Method:
• Cook the rice but don’t drain the water – let it boil away but be somewhat gluggy – careful not to burn the saucepan!!! Transfer to a bowl then put in fridge to cool.
• Peel & dice onion
• Peel & grate the carrot
• Add the drained tuna, onion and grated carrot & to the cooled rice, mix well & leave to sit.
• Add the oil to a frypan – or pre-heat grill if preferred.
• Spoon some mixture out of the bowl & roll it into a ball with your hands. Set aside, repeat for entire mixture.
• Sprinkle the flour on a chopping board.
• Roll each individual rissole in the flour & set aside
• Cook rissoles until they are golden brown on each side

Only make as many rissoles as you need. Refrigerate unused rissole mix and cook it up the next day for lunch or diiner.

I highly recommend you use something like a George Foreman grill to cook them on, I made these last night & forgot the flour – fried them in a frypan with oil & they didn’t hold their shape too well as they kept sticking to the pan.

Serve with a side salad.
Serve on gluten free bread
Enjoy on their own with some sauce – tomato, g/f soy etc