Warm Tuna Cream Salad

This will work with any firm fish like Ling, Gurnard, Tuna, Mackerel, or Salmon.


  • 1 cup/250 grams of firm fish
  • 2 medium red radishes, or daikon, or onion
  • 1/2 small fennel if in season
  • 1/4 cup of nut milk or coconut milk or half an avocado
  • 1/4 cup or 2 heaped tspn of Quark, Sour Cream or Creme Fraiche
  • 2 tspn of Lemon Juice
  • 1/2 tspn of dried basil or 2-3 shredded fresh basil leaves


  1. Heat Olive oil in saucepan and saute radishes/onion and fennel until soft. 5-8 mins.
  2. Add milk and creme and stir to blend. Reduce a little to thicken and cook milk, if desired.
  3. Remove from heat, add fish to saucepan and mix through. Cover and allow to stand to heat through fish. Then serve.

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This work by Rod Sherwin is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License

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