Panada

This recipe is from the Minahasa region of northern Sulawesi; the name is probably Portuguese. The pasty is filled with locally smoked tuna fish, which is a speciality of the area. Smoked tuna is available in some London delicatessens, but it is very expensive. So I use fresh tuna fish instead, though canned tuna in oil, now also available smoked (in Thailand, over sugar cane) is a good substitute. Panada are delicious as hot snacks with drinks, or cold for a picnic. Incidentally, this doug