Tuna custard


There’s a general consensus that the microwave oven has no place in a serious cook’s kitchen. The stigma seems to be that it’s the lazy cook’s way out – an implement forever banished to a world of ready-made meals and warming up a cup of hot chocolate. But apart from its water-wise ways and uncontested energy efficiency, the convection oven actually allows you to get quite innovative in the kitchen.


Tuna custard

1 tin of tuna (± 135g drained mass)

200ml of cream

5 egg yolks

A pinch of salt

A pinch of pepper 

Juice of 1/2 a lemon

Caramelised onion

150g onion marmalade

50g sugar 

10g butter

brine from a packet of olives

Pea sponge

120g frozen peas

4 large egg whites

3 large egg yolks

80g sugar

20g wheat flour


Pea sponge

Prepare the paper cups by cutting 3 small slits on the base of each cup using scissors. This will allow the vapour generated while heating to escape.

Spray the cups with a light coat of non-stick spray to make it easier to release the delicate sponge cake once cooked.

Using a siphon, fill about 1/3 of the paper cup with the pea foam. The foam will expand significantly when cooked, so fill the cup only about halfway.

Place the filled cup in the microwave and cook for 40 seconds at maximum power. You can cook 2 or 3 sponge cakes at a time.

Remove from the microwave and let it cool at room temperature.

With the help of a small spatula, carefully release the sponge cake from the paper cup. Flip the cup and tap the top to release the sponge cake.

Tuna custard
Mix all together. Then cook in the microwave in a tub of water for 2min and then 2min again.


Caramelised onion
Mix all together and cook in the microwave for 1 minute, stir and repeat 5 times.  Add some of the olive brine and blend it to a smooth paste.