Steps:
1. Chop or Grate large Onion
2. Place grated onion in microwave for 30 seconds
3. Drain the tuna and mix everything besides the chips together, add salt & pepper
4. Crush all the chips into tiny pieces and mix with everything in oven dish
5. Bake in oven at 180 degrees celsius for 30 minutes

Ingredients:10
Cooking time: 30 minutes
Total time: 35 minutes

Ingredients

• 250 ml (1 cup) Rice
• 1 Red onion, finely chopped
• 2 Tins tuna in oil
• 500 ml (16.90 fl.oz) water
• 1 Chicken and Mushroom Pan Dry Cook-in-Sauce
• 15 ml (1 Tablespoon) Finely chopped chives
  125 ml (1/2 cup) grated Cheddar cheese

Method

• Cook rice as per packet instructions and drain well.
• Preheat oven to 180°C (356ºF) and grease an oven proof dish.
• Sauté the onion in a little of the tuna oil.
• Add the flaked tuna to the onion and mix together.
• Place water and Chicken & Mushroom Pan Dry Cook-in-Sauce sachet contents into a pot and
• bring to the boil, stirring frequently.
• Add the tuna mixture and mix together well.
• Spoon half the rice into the dish and top with half the tuna mixture.
• Repeat layers.
• Sprinkle chives and cheese on top.
• Bake for 30 mins until browned.

1. Skin the fish and cut it into 12 portions

2. Season the fish with salt and pepper

3. Heat 2 tablespoons of oil in a large frying pan

4. Quickly fry the fish, a few at a time while adding some more oil if necessary

5. Remove the fish from the pan with a slotted spoon and place them in a serving dish

6. Add the remaining oil to the pan and fry the onions and garlic for about 5minutes

7. Stir in the ginger and fry for 1minute

8. Add the pepper and mushrooms and fry for a further 3minutes

9. Add the wine vinegar, water and sugar and bring to the boil
10. Season with salt and pepper

11. Reduce the heat and simmer gently for 5minutes

12. Pour over the fish, cover the pan and leave the fish to marinate for 24hours

13. Serve with granary rolls

List of ingredients required:

(serves 12 people)
6 oz (175g) sliced mushrooms
6 tablespoons olive oil
3 lb (1.4kg) haddock fillet
2 peeled and sliced onions
2 crushed cloves garlic
1 seeded and chopped red pepper
1 in (25mm) piece of root ginger, peeled and finely chopped
1 and 1/2 level tablespoons sugar
1/4 pint (150ml) water
1/2 pint (285ml) white wine vinegar
Salt and freshly ground black pepper