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 15.
TUNA CONES
Before you begin:
• |
Kitchens
can be dangerous so make sure you have just read the Kitchen
Safety Checklist. |
• |
Check
with Mum or Dad that you are allowed to cook. |
• |
So
the food doesn’t get any germs wash your hands with
warm soapy water and dry them well. |
• |
Read
the recipe through before you begin and get out all
the equipment and ingredients you will need. |
• |
Don’t
forget to have fun, and the best cooks ALWAYS clean up
their mess. |
Makes: 12
Here’s what you need:
|
•
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185g
can John West Tuna in Brine, well drained |
|
•
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125g
can Edgell Corn Kernels, well drained |
|
•
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1
stick celery, finely chopped |
|
•
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1
tablespoon mayonnaise |
|
•
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1
tablespoon sour cream |
|
•
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Lemon
juice to taste |
|
•
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12
slices wholemeal bread |
|
•
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Curly
lettuce leaves |
Here’s how to
do it:
| 1. |
In
a bowl combine John West Tuna,
Edgell Corn Kernels,
celery, mayonnaise, sour cream and lemon juice to
taste. |
| 2. |
Using
a rolling pin gently flatten the bread slices and
remove crusts. Place a lettuce leaf in one corner
of the bread and spoon on tuna mixture. Roll into
a cone shape and secure with a toothpick. |
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