Tuna & Lentil Tamales

Tuna & Lentil Tamales

Gluten Free, Wheat Free, Soya Free, Rice Free, Refined Sugar Free, Yeast Free

Endometriosis, Crohns & Coeliac Safe.

Ingredients:

1oz Fine Cornmeal 
Enough water to make a dough
2 Tsp Fine Herbs 
Drizzle Grape Seed Oil

1 Tsp Horseradish 
Home Cooked Lentil
1/2 Tin Tuna in Olive Oil
A Handful of Spinach

Mix your cornmeal dough together combining your cornmeal and water and fine herbs into a ball.

Drizzle your oil onto the foil and smear it over the foil.

Now either roll your ball out with a rolling pin or using your hand.

Spread your horseradish onto your round.

Add your tuna.











Add your spinach and lentils.

Now for the rolling, Using the foil, pick up the one side and fold over as if you were making a calazone.

The cornmeal dough should come away from the foil because of the oil, but if it doesnt just use a knife gentily to get it to come away.







If you have holes do not worry you can just squish everything together at the end.

Fold the other side over and smooth it over in the middle to make it stick together.












Next fold the last two edges and squish any holes together
(don't worry too much about any holes)














Fold your foil - fold one side over your tamale then fold the other side over and roll the tamale so that you have excess foil at the top and bottom, fold these the same way you just folded the side pieces.

Now tie a piece of string around your tamale so that it stays together in the boiling water.

Boil for 25 mins then carefully fish it out with a fork.

Unravel your tamale and it is done.

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