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Tuna Cocottes


3 oz. (6 tablespoons) butter
4 oz. (1 cup) onion, chopped
4 oz. (1 cup) celery, chopped
1 tablespoon chopped green pepper
1 tablespoons (1 tablespoon) chopped fresh parsley
4 oz. (1 cup) dry breadcrumbs
2 hard boiled eggs, chopped
6 tablespoons ( cup) double (heavy) cream
2 tablespoons (3 tablespoons) lemon juice
3-7 oz. cans tuna fish, drained
1 teaspoon salt
teaspoon pepper
teaspoon dried oregano
2 eggs, beaten


Serves: 8


Put 2 oz. (4 tablespoons) of the butter in a large heat resistant bowl and cook on HIGH for 1 minute until melted. Stir in the onion, celery, green pepper and parsley and cook for 3 minutes. Add three quarters of the breadcrumbs, the chopped hard boiled eggs, cream and lemon juice.

Mix well. Flake the tuna fish, season with salt and pepper, add the oregano and gently fold into the breadcrumb mixture. Bind with the beaten egg. Divide the mixture between 8 individual cocotte dishes.

Melt the remaining butter and brush over the tuna moulds, sprinkle the remaining breadcrumbs on top and arrange the cocottes in a circle in the oven. Cook uncovered on HIGH for 12-15 minutes until heated through. Serve with anchovy sauce, if liked.

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