Aug 16, 2010

A 'tuna' wellington-- for the earthbound misfits

Who hasn't had crescent rolls in their life? 

I am no exception. While I am not a big fan of those, but I can't deny that on some days they do provide the much needed relief from baking and making. And its really one-stop way of makin wellingtons too! Now, here is where I come in. 

Wellingtons are really caramelized beaf steaks wrapped up in pastry dough and baked through. Simple and thereby delish. But what happens to people like us?  Who don't have beef? Or does not even like meat. Do we not get to taste wellingtons at all?  Are we to despair as earthbound misfits? 

Drama..and that's me :)

Well I have to say this for myself. I am pretty crafty...when it comes to food. I usually take a birds eye look at a dish and figure out how to customize it to me needs. So with that approach to precious wellingtons, they turn out to be 'stuff' inside pastry. Now, me is no big pastry chef. So I let the crescent rolls from the grocery take care of the 'pastry' part. The 'stuff' part I go with either chicken or more favorably fish or veggies. But I am not rich either. So when I think fish stuffing-- espeacilly with Tuna and salmon, I think 30$. No that's not me either. But then we have our easy peasy shunned and devalued canned Tuna. Healthy. Non pricey. And there are things that can make it really tasty and filling.

Any thoughts in mind?

Okay..I got it. Yams! or sweet potato. Best in the produce section. So here is what I do. Make a stuffing with canned Tuna and sweet potato, slightly dabble it in breadcrums and make my wellingtons with store bought rolls. You know a perefct solution to pantry cleaning without cleaning out your bank account! 



So to Tuna wellingtons. From the box :)

For the stuffing  (makes 6 big wellingtons)

1 big sweet potato. You can also use two regular potatoes. Peeled and cubed really tiny. Will allow for quick boiling.
1 tin of canned Tuna. You can also use 1/2 lb of fresh Tuna or salmon.
1/2 cup of white wine. You can also use chicken stock for this one.
1 bay leaf.
1 big handful of breadcrumb. Lay on a plate. I like Italian breadcrumbs. Comes with nice seasoning
2 clove of garlic
3 green onions. Thinly cut
1/2 cup pf finely chopped parsley. You can also really use cilantro too!
1 tbsf paprika
1 tbsf Cumin
1 egg
2 tbsf olive oil
salt and pepper for seasoning

Boil the sweet poatoes. Takes about 20 min. And drain well.
Poach the fish. If you are using canned fish, simply drain and heat in a saucepan with wine and bayleaf. Heat for about 5-6 minutes. Till wine is bubbling.If you are using fresh fish gently cover the fish with wine. Add the beayleaf and heat for about 5-6 minutes. Till fish turns white. 
While this happens, add garlic, paprika, cumin in a mixing bowl.
When fish is done, drain the tuna using a strainer as much as you can. And drop it in the mixing bowl. For fresh fish, take it out of the wine bath and using a fork,  scoop out the flesh of fish keep dropping in the mixing bowl. Let it cool. Add the boiled sweet potato cubes. Mash everything together and season with salt and pepper. Add egg and mix again.

Now, divide the mixture into six parts and make mini bagel size flat patti shapes. Give each a coating in the breadcrumb. Heat oil in a skillet and add the patties carefully. Let it brown for 2 min on each side and take it out of the pan and let it rest, while you spread out your pastry

For the pastry

1 store bought extra large crescent roll pack. It makes 6 rolls
1 egg 
2 tbsf water

Whisk the egg and water to form an egg bath.Roll out the pastry in shapes as they come. Unroll and lay flat on a baking ware. Place each of the six patties in each of the cresecnt rolls. Carefully roll and try to cover as much of the patti as you can with the dough. Now brush all over liberally with the eggbath. This is what makes the pattie look professionally crisp :)
Do all of them. Preheat oven according to package directions. And bake for 15-20 minutes.

And look at the beauties. A dinner by themselves. Just with some salsa or salad. A perefct snack, if you store it. And a perfect pantry cleaner- A tuna wellington for the earthbound misfits who don't eat/ like meat :)


Happy eating and healthy living!

6 comments:

The Japanese Redneck said...

You are very creative.

I luv using crescent rolls. Makes life a whole lot easier.

wenn said...

wow, i love it!

Sonia (Nasi Lemak Lover) said...

sound good.

Shabs.. said...

wow....nice recipe....:)

Jhonny walker said...

Hey shabs, Sonia, wenn and Ramona

Glad glad glad you all liked this cheap version :)

Mimi said...

Very creative! I love all the flavor you have combined.
Mimi