Baked Tuna Anna Tasca Lanza, Tasca d'Almerita 3 cloves garlic 1/2 cup mint leaves 2 salted anchovies, filleted and rinsed, or 4 canned anchovy fillets 3 pounds fresh tuna, in 1 or 2 pieces, 2 inches thick Salt and freshly ground black pepper 1/4 cup olive oil 1 1/2 cups Regaleali white wine

6 tablespoons butter or margarine 1 cup chopped onion 1 cup chopped celery 3 tablespoons finely chopped parsley 1 cup packaged dry bread crumbs 2 hard-cooked eggs, chopped 2/3 cup evaporated milk, undiluted 3 tablespoons lemonjuice 2 eggs, beaten 11/2 teaspoons salt 1/4 teaspoon pepper 3 cans (7-oz

Combine vermouth, juice, rosemary, onion, celery, bayleaf, parsley in a bowl, Add fish.

Heat oven to gas mark 6. Gently fry the garlic, pepper and courgette in the olive oil for 10 minutes till soft. Add the chopped tomatoes and puree, bring to the boil and cook gently for another five minutes. Stir in the chopped olives. Spread a small quantity of this sauce over the bottom of a

Ingredients: 13 oz of evaporated milk. 10 oz of frozen chopped broccoli, thawed. 7 ounces (1 can) of tuna, drained, flaked. 1 cup of all-purpose flour. 1/3 cup of enriched corn meal. 1/3 cup of margarine. ¼ cup of cold water. ¼ cup of grated parmesan cheese. ½ teaspoon of salt.

Instructions Heat oven to 350 F. Combine flour, corn meal and 1/4 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly with fork until mixture forms a ball. On lightly floured surface, roll out pastry to form 12-inch circle. Fit