Tuna Croquettes with Pineapple

http://unusualcoleslaw.blogspot.com.au/ 
Thanks Vicki !

1/4 cup chopped onion, 1 slightly beaten egg, 2 tbspn butter, 1/2 cup grated cheese, 1/2 cup milk, 1/2 tspn salt, 1 tbspn cornflour, pinch of pepper, 1 can tuna, flaked and drained, 2 cups cooked rice, oil for frying.

Method: Cook onions in butter, add milk and thicken, then add rest of ingredients. Chill several hours. Shape into patties, roll in breadcrumbs. Fry. Serve on broiled pineapple pieces.

Source: contributed by Dora Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.14

I wasn’t too sure what “broiling” meant, turns out it’s similar to grilling and caramelises the pineapple, so I grilled some pineapple rings and tossed them in chopped fresh ginger and basil leaves, Anne.

Pineapple in Jingellic on the Murray

Jingellic Public School Centenary Cook Book NSW 1979

 

Sweet and Sour Tuna Chunks    
 

1 large onion; 1 green capsicum; 1 red capsicum; ½ cup pineapple pieces, drained; 1 cup pineapple juice; 3cm fresh ginger cut in pieces; ½ tsp salt; mixed pickles; 1 tblsp oil; ½ cup vinegar; 2 tspn tomato sauce; 2 tblsp sugar; 1 tblsp cornflour; 1 can 375g or 470g chunk style tuna, drained
 

Cut onion and capsicum into chunks. Fry onions in the oil until softened a little. Add capsicum, pineapple pieces. Cook another minute, drain and set aside. Combine vinegar, pineapple juice, tomato sauce, ginger, sugar and salt in a saucepan and heat. Blend cornflour in a little water and stir into a sauce. Bring to the boil, cook 1 minute. Add onions, capsicums, pineapple, pickles and tuna chunks and heat through. Serve with noodles or rice.
 

 

Tomato and Pineapple Salad  
 

4 medium sized tomatoes; 4 slices of fresh pineapple; ¾ cup sliced celery; 1 cup cubed cucumber; chopped parsley; lettuce leaves; ½ quantity yoghurt dressing; French dressing; pepper
 

Peel and quarter tomatoes, cut pineapple into cubes and put all in a bowl. Mix in celery, cucumber, salt and pepper, chill well. Spoon the yoghurt dressing over and toss lightly. Tear lettuce into bite size pieces, put into bowl and sprinkle with 1 dstsp French dressing. Top with tomato-pineapple mixture and a good sprinkling of parsley.

Pineapple Slaw

1 can (425g) pineapple pieces; 3 cups shredded cabbage; ¾ cup coarsely grated carrots; ½ cup sliced celery; ½ cup coleslaw salad dressing; 1 medium sized green capsicum; 1 tblsp thinly sliced shallots; pepper; salt

Combine cabbage, carrot, celery, drained pineapple pieces, capsicum and shallots, chill well. Just before serving, add salt and pepper and the dressing. Toss lightly.
 

Thai served in a pineapple

The New Internationalist Food Book, Troth Wells, 1995

Kao Pad Supparot (Pineapple Rice), a Thai Recipe

Serves 4-6

Ingredients: 1 large pineapple; 450g rice, cooked and kept warm; 3 tblspn oil; 1 egg, beaten; 1 medium onion, sliced finely; 1 tblspn soy sauce; 1 cup / 100g shrimps or tuna; ¾ cup / 100g cashew nuts; 1 fresh red chilli, sliced thinly; 1 tblspn fresh cilantro/coriander or parsley, chopped; salt and pepper

1. Cut a thin lengthwise slice off the pineapple to enable you to scoop out the flesh while keeping the shell intact to serve the meal in. Cut the flesh into chunks, keeping any juice

2. Next, heat the oil in a wok or pan and then pour in the beaten egg, circling the wok to distribute the mixture evenly. Cook the egg a few minutes on one side, then turn it over and cook the other side. Remove the omelette from the pan and cut it into thin strips

3. Then, using more oil if necessary, stir-fry the onion for 2-3 minutes until it is golden and soft. Add the soy sauce and the rice and cook for 3 minutes. Now put in the pineapple pieces and juice, shrimps/tuna, nuts and strips of egg. Cook for 2 minutes, stirring well, Season with salt and pepper

4. Fill the scooped-out pineapple with the mixture and decorate with chili slices and the cilantro/coriander or parsley. Place on a flat dish and spoon any remaining mixture around the pineapple before serving.

Pineapple and Tuna, hmmm colourful!

Gelatine Home Cooking Secrets 1975 Australia

“Pineapple and Tuna . . . tasty sweet and sour fish that may be served with salads or mashed potato and mixed vegetables.”

4 tspn gelatine; ½ cup hot water; 220g can crushed pineapple; 220g can tuna; ½ cup grated mature cheese; 1 tblspn grated onion or 2 chopped pickled onions; ¼ tspn mustard; ½ cu[p mayonnaise
 

Dissolve gelatine in hot water. Add mustard. Thoroughly blend into the crushed pineapple and juice. Fork through the tuna and add to the pineapple mixture with all other ingredients. Spoon into a mould and refrigerate until set.

"Cooking pineapple with gelatine tip:

When utilising fresh or canned pineapple in gelatine cookery, it should be noted that fresh pineapple must be thoroughly cooked and canned pineapple should be brought to boiling point for a few minutes. Pineapple contains an enzyme which liquefies gelatine mixtures. This enzyme is rendered powerless when heat is applied."

Tropical Casserole from Western Australia

Royal Flying Doctor Women’s Auxiliary Historical Cookbook, Boulder WA 1981

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This is a photo of my parents, Moira and Wal, on their visit to Boulder in the 1980s. Moira's mother, Eileen, was born in Boulder in 1900 when her father was mining for gold, Anne.

Tropical Casserole

1 tin tuna; 1 ¼ cups pineapple chunks; 1/3 cup blanched almonds; ¼ tspn salt; dash pepper; 1 cup cooked peas; 1 tin Cream of Celery soup

Method: Combine 1 cup pineapple, almonds, tuna, salt and pepper with undiluted soup. Add peas and mix lightly. Pour into casserole and decorate top with remaining ¼ pineapple. Bake in moderate oven about 20 minutes. Tasty when served with glazed carrots and onions.

Summer fare

Pineapple Tuna Spread

440g can Golden Circle Pineapple Pieces, drained, 200g can solid pack Tuna Fish, drained, ½ cup grated Cheddar Cheese, 1 tblspn grated onion or chopped eschalot, ¼ tsp dry mustard, 2 tblspns prepared mayonnaise.

Flake the tuna fish and blend with the pineapple pieces and cheese. Stir onion and mustard into mayonnaise and combine with pineapple mixture. Spread on buttered toast and serve with salad vegetables.

The Salad Bowl

440g can Golden Circle Sliced Pineapple, 1 lettuce, 1 cucumber, 1 onion (optional), 3 tomatoes, salad dressing.

Drain pineapple slices and cut in halves. Wash and crisp lettuce, break into thumb-sized pieces. Peel and cut cucumber into finger-lengths. Cut tomatoes in quarters. Slice onion finely. Wipe wooden salad bowl with warm olive oil then rub with cut garlic. At serving time arrange prepared vegetables in bowl. Toss and add dressing.

I enjoyed reading Ruby’s measurements in this recipe and half expected her to continue the body part lengths with ear-sized tomatoes and toe-nail sized chopped onions! Anne.

Tuning in with pineapple.

Good old Tuna Casserole, much celebrated in 1970s US sitcoms as a housewife’s favourite.

Tuna Noodle Casserole.

440g can Golden Circle Crushed Pineapple, ½ kilo egg noodles, 2 tblspns butter, 2 tblspns plain flour, 385ml can undiluted evaporated milk, ¼ cup chopped chives, ¼ tspn celery salt, dash pepper, 185g can tuna fish, ½ cup sluice stuffed olives, ½ tspn paprika.

Drain pineapple. Cook noodles according to directions. Drain, but do not rinse. Melt butter in saucepan. Stir in flour. Gradually add milk and cook over low heat, stirring until thickened. Add chives, celery salt, pepper, tuna and olives. Combine with cooked noodles. Turn into buttered casserole, top with pineapple and sprinkle with paprika. At serving time, heat well in moderate oven (180°C).