Baked Gefilte Fish Log with Vegetables

1 frozen kosher Gefilte Fish Log

2 onions
1 capsicum
2 sticks celery
4 large tomatoes or
one punnet cherry tomatoes
Good dollop of tomato ketchup

Dice onions and saute in some olive oil until translucent.

Add remaining chopped vegetables and cook for a few minutes until reduced somewhat. Add tomato ketchup and mix well in pan.

Take your slightly defrosted fish log and cut into ten slices.

Place half the vegetable mixture on baking dish, top with fish slices, and then the remaining vegetables.
Cover dish and bake in low oven 150 degrees for one and a half hours.

Tastes better when cold.

Tuna Mornay

Penne pasta shells
Tuna in springwater, drained, flaked

White sauce 
3 garlic cloves, finely chopped
1 leek, ends trimmed, finely chopped
 ½ cup butter
grated cheddar,
grated parmesan, grated
½ cup plain flour

1 cup white wine
1L milk
1 tsp finely grated lemon rind
dijon mustard
chopped fresh flat leaf parsley
salt pepper
panko bread crumbs

Method: Preheat oven to 180°C. Cook the pasta following packet directions. Drain. To make the white sauce, sweat the garlic and leek off with the butter until soft. Gradually add the flour, wine and milk, and stir. Mix in half of the cheese and mustard and whisk until combined. In a deep baking dish place the al dente pasta, add the tuna, lemon rind, tomato, herbs and mix together with the white sauce. Add the rest of the cheese to the top and sprinkle with the panko bread crumbs. Pop in the oven at 180C for 30-40mins until golden on top.