300 g tuna fillet, chopped
1 large onion, chopped
1/4 cup raisins
1 pc pork boullon cube
1 can (234 g) Fresh Cut crushed Pineapple, drained (reserve syrup)
1 medium red bell pepper, diced
1 small carrot, coarsely grated
1 stalk celery, chopped
1/4 cup flour
1. Marinate fish in pineapple syrup, 1/2 tsp iodized fine salt and 1/4 tsp pepper for 10 minutes. Drain. Discard marinade.
2. Combine fish with remaining ingredients. Season with 3/4 tsp iodized fine salt and 1/4 tsp pepper. Mix well. Divide into 3.
3. Wrap in foil then roll. Steam for 30 minutes. Cool. If desired, brown all sides in oil. Slice and serve with ketchup.
MAKES 8 SERVINGS