This is the first salad with pasta and also with tuna Bet it was good, really good We already made it for a few times. But next time I’ll put only half portion of celery because we discovered that my hubby doesn’t like it.

(3-4 servings)

300-400 ml pasta

1 (185 g) can of tuna

1/2 onion

1 paprika

1-1 1/2 celery stalks

chopped dills

Dressing:

150-200 ml mayonnaise

1 garlic clove

1 tsp. Dijon mustard

salt

pepper

Boil pasta, then douche with the cold water and drain. Chop onions, mix with the drained tuna, chopped paprika and celery stalks. Prepare the dressing: mix mayonnaise with crushed garlic and mustard, salt and pepper to taste. Mix pasta with tuna mixture. Pour over the dressing and mix well again. Sprinkle with dills.

Source: Sveikos šeimos virtuvė. Žurnalo “Sveika” serija. 2008

Quite easy fish cakes that you can make using ordinary products. Expecially good for using mashed potatoes leftovers. We don’t like fish very much, but this dish we liked even a lot Next to this fish cakes you’ll have to serve only salads. I also liked sprinkling these cakes with lemon juice.

(4 servings)

500 g potatoes, cup in cubes

salt

black pepper

500 g cod or salmon fillet

300 ml milk

1 bay leaf

9 black peppercorns

60 g butter

4 tablespoons chopped parsleys

1 lemon peel

tobasco to taste (optional)

1 egg, beaten

175 g fresh bread crumbs

sunflower oil for frying

Boil salted water and put in it potatoes. Boil about 15-20 minutes or untill the will be soft. In other pot pour milk, put fish, bay leaf, peppercorns. Bring to boil, then reduce the heat and boil 10 minutes or till fish will be done (but don’t overcook). Take out it from the pot, but don’t pour out the liquid. Cool the fish and chop up. Stain off potatoes and mash with butter and 3 tablespoons liquid that you reserved from the fish. Put fish, parsley, lemon peel, tobasco, salt, pepper and mix everything well. Form 8 cakes (7 cm diameter), coat with egg and then with bread crumbs. Heat oil in a pan and fry both sides for about 5 minutes, or till they will be golden brown. Serve hot with a sauce.

Source: Mary Berry. Klasikinė virtuvė. 2005

Very delicious cake. I never have a chance to photo it because every time it disappears very quickly. It’s so juicy, not dry at all. And my husband can eat almost half of the pie at once

Dough:

225 g flour

1 teaspoon baking powder

¼ teaspoon salt

¼ teaspoon sugar

75 g butter

100 g sour cream

Filling:

1 medium onion

1 (~250 g) medium zucchini

1-2 carrots

1 can tuna

2 eggs

100 g sour cream

100 g cheese, grated

salt

black pepper

curry

Place to the blender bowl flour, baking powder, salt, sugar, solf butter and blend till crumbs. Pour mixture the bowl, add sour cream and mix quickly. Fold dough to the plastic film and chill about 30 minutes.
Prepare filling: chop onion, grate carrots and zucchini. Pour some tablespoons oil to the pan and fry onion and carrots till they become soft. Then put zucchini and braise 4–5 minutes more. Let cool and mix with canned tuna (pour off water or oil). In the other bowl mix eggs with sour cream, salt, pepper and curry. Then mix in cheese and braised vegetables.
Heat oven to 190 C. Dough roll out to circle and line with it 26 cm diameter pie dish botton and borders. Prick with a fork and bake 10 minutes. Then take pie crust from the oven, put the filling and bake again about 20 minutes, till cheese browns nicely.

Source: Skanaus! (Sonatinos receptai SuperMamos forume)