TUNA AND SPINACH LOAF
(Microwave)
2 tablespoons vegetable oil
1 onion, finely chopped
1 lemon
275 g frozen chopped spinach
2 x 200 g cans tuna, drained
4 slices white bread
120 ml soured cream
2 eggs
1/ 4 teaspoon salt
1/ 4 teaspoon Tabasco sauce
Parsley to garnish
Lightly grease 22.5 x 12.5 cm microwave- safe loaf dish.
In medium microwave-safe bowl, combine oil and onion. Cook, covered, on High (100% power) for 2-3 minutes, until onion softens; set aside.
Thinly slice half of lemon; cover and reserve. Squeeze juice from remaining lemon half.
Remove frozen spinach from packet and place on microwave-safe plate. Heat on Medium-Low ( 30 % power ) for 5-6 minutes, until thawed , turning spinach over once. Squeeze spinach to remove as much liquid as possible.
In large bowl, finely flake tuna. With hands, finely tear bread. Add bread to tuna with onion mixture, lemon juice, spinach, soured cream, eggs, salt and Tabasco; mix well. Spoon into prepared loaf dish.
Cook, covered with greaseproof paper, on Medium-High ( 70% power ) for 11-13 minutes, until knife inserted 2.5 cm from centre comes out clean, rotating dish halfway through cooking. ( If ends of loaf begin to overcook, shield with 7.5 cm wide smooth strips of foil. ) Allow loaf to stand, covered, on heatproof surface for 5 minutes.
Unmould loaf on to warmed serving platter. Garnish with reserved lemon slices and parsley sprigs, to serve.
