TASTY TUNA FINGERS

TASTY TUNA FINGERS

Serves 4

Points per serving 2½

180g can tuna in springwater or brine, drained

200g potatoes, boiled and mashed

2 tbsp fresh parsley, chopped

1 tbsp soy sauce

1 tbsp chutney

1 egg, beaten

90g cornflake crumbs

Combine tuna, potato, parsley, soy sauce and chutney in a bowl.  Add just enough egg to make a moist but not sloppy mixture.

Divide the mixture into 8 portions and form into fingers.  Coat in the crumbs and chill for 10 mins.

Preheat oven to 180ºC Gas 4.  Transfer the fingers to a tray and bake for 10 minutes until golden.

Chinese Marinated Salmon Fillet

Serves 1

Take 125g salmon fillet and marinate it in ½tsp clear honey, 1 tbsp soy sauce and ½tsp Chinese five spice powder in a shallow oven proof dish.  Roll the salmon in the mixture so all the sides are coated.  Leave at least 30 mins.

Cook skin side down in the dish for 20 mins at Gas 6/200ºC/400ºF until fish is cooked