Wednesday, 13 July 2011

Healthy Tuna Fish Crumble With Quinoa Flour and Olive Oil

This is a real quickie.  It's a savoury crumble, which went well today.  I seem to remember, from my days as a chef, a Fish Crumble recipe.  The trouble is the name is all I remember about it. 

Anyway, I'll call it Healthy Tuna Fish Crumble With Quinoa Flour and Olive Oil. 

I just used the same base/filling as I do with Quinoa Crunch With Broccoli and Tuna in Coarse Tomato Sauce.  Here's the link:

So, the new thing about today was that I made a Quinoa Flour Crumble Topping, instead of  Whole Quinoa Crunchy Topping.


1 Heaped tablespoon of quinoa flour
1 tablespoon of olive oil
¼ teaspoon of ground turmeric (for colouring)
¼ teaspoon of Fajita seasoning


Put all the ingredients into a mixing bowl, and rub them together to get a crumbly texture.

This is better done in a slow oven - about 200-250°. 

If you have vegetables in this dish that you don't want overcooked, put them in raw.  Remember, the thicker you chop the vegetables the longer they take to cook through - hence you'll kill off fewer vitamins.

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