Thursday, July 28, 2011

Corned Tuna Melt and Mashed Potatoes

Another inspired dish from Chef Ed Quimson
So I was watching the very same episode of Full Time Moms where Chef Ed Quimson introduced his featured dish which is Fish Salpicao. In -between, he was sharing ideas on how to prepare fish dishes that can be enticing to the kids. One of them is this dish I am featuring. Chef Ed Quimson breezed through it really fast, so I was able to remember keywords: Mashed Potatoes, Corned Tuna, Quickmelt Cheese then Bake It!

I wasn't even able to get the name of this dish, so I named it myself. Corned Tuna Melt and Mashed Potatoes.

Ingredients: Servings 4-5
  • 5-6 medium sized potatoes (peeled, boiled then mashed) 
  • 3 cans of corned tuna
  • 1/2 tsp ginger (minced)
  • 1 medium red onion (chopped)
  • 1 medium eggplant (chopped into tiny pieces)
  • 2 tsp butter
  • olives
  • cooking oil for sautéing
  • 1 cup of grated Parmesan cheese
  • 1 cup of another kind of cheese (your choice)

White Sauce:
  • 4 tsp butter
  • 1 1/2 tbsp all purpose flour
  • 1 1/2 cup fresh milk
How To:
  • In a pan, saute onion, ginger and corned tuna. stir for a few seconds.
  • Add eggplants then stir again for a few seconds. Set Aside.
  • In a bowl mix mashed potatoes with 2 tsp butter to add texture.
  • In your baking dish spread the mashed potatoes evenly.
  • Layer your cooked corned tuna on top of the prepared mashed potatoes.
  • Add olives for more flavor.
In a sauce pan, prepare your white sauce: 
  • Mix 1 1/2 tbsp all purpose flour with fresh milk
  • In a sauce pan, melt butter.
  • Then add prepared flour and milk mixture.
  • Stir in low fire until thickened.
  • Top your dish with the cooked white sauce and your choice of cheeses.
  • Bake it for 15 minutes.
Potato is a great alternative  instead of pasta and rice. This dish turned out to be heavy. Of course, it's nice to treat the kids with some chips to match.



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