GFDF Tuna/Salmon & Sweet Spud Pie Pot

*There is some dairy on this plate in the form of the Greek yoghurt on the potato wedges but none in the Tuna & Sweet Spud pie pot.

 Using a 450gm tin of salmon or tuna add GF sauces of choice with finely diced capsicums, capers, red kidney beans, corn kernels, etc, to serve 4-6.
Alternatively, grab a selection of those little tins of flavoured tuna/salmon when they're on special, making certain to read the ingredients to check for gluten as some do contain it.
Peel and boil several Sweet Potatoes, then mash, adding soy milk and/or dairy-free margarine to taste.
Saute finely chopped onion, mushrooms and zucchini, when soft add to the mash and stir through.
Season to taste.
Grease ramekins, scoop 1 tin of tuna/salmon into each then top with potato mash, adding a dollop of mild mustard/tahini or other cheese substitute to the top after baking for approx. 10 mins.
In total bake in moderate oven for approx. 20 mins, serve with (white) potato wedges with topping of choice and a sprinkling of chopped Spring Onions/chives.
GFDF soda bread (pictured) with crushed garlic on top, warmed in the oven for 5mins.

GFDF Fish Batter

1 cup all purpose gluten-free flour

2 teaspoons gluten-free baking powder

gluten-free seasoning/spices to taste

1 egg

1 cup soda water

1 cup rice flour

On a large plate sprinkle the rice flour, this is what you will be coating the fish in first.
Into a mixing bowl toss the flour, baking powder, egg, seasoning of choice, stir.
Then add the soda water - it will fizz up a fair bit so make certain you use a deepish bowl.
Coat the fish well in the rice flour, then, when the oil is hot, dredge the fish in the batter and carefully place straight in the hot pan.
Turn after approx. 5 mins.
This is a pleasantly light batter that doesn't over-power the fish but compliments it nicely.
Serve with simple potato wedges, sour cream - or a dollop of Greek yoghurt for the healthier option - on a bed of rocket, dill and sauteed fennel.