Spicy Tuna Pashtida

Tuna PashtidaFor those of you not in the know, a Pashtida (pash-ti-DA), is the Hebrew word a savoury pie, quiche or casserole. This fish recipe originally came from a family friend and neighbour, Esther Prisman, but we’ve made a few changes to adapt to the tastes of our family. The biggest change is that ours is more tomato-y with a can of diced tomatoes added, rather than two tomatoes, peeled and diced. Note, the tastes of my family seem to include lowering the intensity of the labour needed, as opening a can is a heck of a lot easier than peeling and dicing! You can also use pre-sliced olives, rather than cutting them up yourself. This can either be made as a large casserole, or as individual spring rolls for a fun appetizer!

Ingredients:

2 small onions, chopped
1 (796ml) can diced tomatoes
½ – 1 teaspoon red chili flakes (optional)
½ – ¾ cup green olives, sliced (about 15 olives)
2 cans tuna, drained
salt and pepper, to taste
1 package puff pastry dough (for casserole)
sesame seeds (for garnish)
~ or ~
1 package egg roll wrappers (for spring rolls)
oil for frying

Directions:

In a sauté pan, cook onions, tomatoes, chili flakes, olives, tuna, salt and pepper until all the liquids have evaporated. If making a casserole, take half of the pastry dough and place on the bottom of a baking dish. Spoon on the filling mixture, and then top with remaining half of dough. Make a light egg wash (one egg and some water, beaten) and brush the top of the dough. Score the top of the casserole and sprinkle with sesame seeds.

If preparing as individual spring rolls, spoon about a tablespoon or so of the filling on to an egg roll wrapper. Roll the wrapper up, tucking in the sides. Seal with water or egg wash along the edges. To cook the rolls, there are two options: You can either fry them in a sauté pan, with a few tablespoons of oil, until brown and crispy; or you can place them in a 375 degree oven on a cookie sheet for about 10 minutes, until brown and crispy.

Authentic Chinese Egg Rolls

Egg RollsOriginal recipe makes 20 egg rolls

Ingredients:

4 teaspoons vegetable oil
3 eggs, beaten
1 medium head cabbage, finely shredded*#
½ carrot, julienned#
1 (8 ounce) can shredded bamboo shoots
1 cup dried, shredded wood ear mushroom, re-hydrated (or other mushroom)
1 pound barbecued or roasted meat or tofu, cut into matchsticks
2 green onions, thinly sliced*
2 ½ teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1 (14 ounce) package egg roll wrappers
1 egg white, beaten
oil for frying, as needed

Directions:

Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.

Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, meat/tofu, green onions, soy sauce, salt, and sugar. Continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.

To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.

Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels. Alternatively, for a healthy version, you can bake the egg rolls at 350 degrees F for about 10 minutes, or until they are nice and golden brown.

* To see how to properly clean cabbage and green onions, click here.

# For ease of convenience, you can purchase pre-cleaned, pre-checked, bags of shredded cabbage and carrots.