PAFCO Old Capital Premium

Tuna Bread Cups with Salad

Use PAFCO Old Capital Premium to make perfect tuna bread cups with salad. Below is a recipe!

The Ingredients

Bread Cup

  • 1 can PAFCO Old Capital Premium Tuna Chunks, drained
  • Cooking oil spray
  • 10-12 pieces soft sandwich bread
  • 1 red onion, divided
  • 2 cloves garlic
  • 1 handful fresh parsley (optional)
  • 25 g butter (0.9oz)
  • 2 1/2 Tbsp Punjas Premium normal flour
  • 1 1/2 cups milk (375ml)
  • 1 tsp chicken or vegetable stock powder
  • 1 tsp Dijon mustard
  • 3/4 cup grated cheddar cheese (75g)
  • 400 g can whole corn kernels, drained (14oz)

Salad

  • 1/2 telegraph cucumber
  • 50 g pitted cocktail olives (1.8oz)
  • 1 handful fresh parsley (optional)
  • 100 g feta cheese (3.5oz)
  • 400 g can chickpeas, drained (14oz)
  • 60 g baby spinach (2.1oz)
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • 1 tsp caster sugar
  • 1 tsp Dijon mustard

The Steps

MAKE BREAD CUPS
  1. Preheat oven to 180ºC (360ºF) fan bake and lightly grease 2 x 6-hole Texas muffin pans with cooking oil spray. Gently press bread into muffin pans. Bake for 5 minutes, until just lightly toasted.
  2. Finely dice onion, crush garlic and finely chop parsley, if using. Melt butter in a large saucepan on medium heat, until bubbling. Add two thirds of the onion (set the rest aside for the salad) and garlic and cook until just soft. Stir in flour and cook for 1 minute. Gradually whisk in milk to form a smooth sauce.
  3. Once all the milk is added, stir in stock powder and mustard. Cook for a few more minutes, stirring, until sauce has thickened and coats the back of the spoon. Stir in cheese to melt, then stir in corn, tuna and parsley. Season to taste with salt and pepper.
  4. Scoop mixture into bread cups and top each one with a prawn, if using. Bake for 12-15 minutes, until golden brown.
MAKE SALAD
  1. Meanwhile, dice cucumber and cut olives in half. Roughly chop parsley, if using. Place cucumber, olives, parsley and reserved onion in a salad bowl and crumble feta over the top. Add chickpeas and spinach.
  2. Combine vinegar, oil, sugar and mustard in a small jar and shake well. Season to taste with salt and pepper. Drizzle over salad and toss to combine.
Serve tuna bread cups with salad on the side.