Ann Creber's - Very Easy Savoury Tuna Flan
Recipes
by Ann Creber
Over the years I have developed a lot of recipes for a range of food companies and this is one which uses canned tuna for an easy meal, especially easy if you choose to buy a frozen pastry shell rather than making your own! It is a satisfying evening meal served with vegetables or salad or packed as a nourishing lunchbox item.
INGREDIENTS
Serves 4
- 1 x 185g can Tuna in oil (plain or with savoury additions)
- 1 frozen (or home-made) savoury flan shell
- 4 free-range eggs
- 1/4 cup light sour cream
- 3 tablespoons chopped chives
- 1 small red capsicum, cored and diced
- 2 tablespoons freshly chopped Italian parsley
- Seasoned pepper
METHOD
- Precook pastry base in a moderate oven for 10 minutes.
- Drain oil from tuna and reserve. Beat the eggs with the cream, stir in chives, half the parsley and reserved oil.
- Spoon the tuna into the cream/eggs mixture, stir in the chopped capsicum and pepper to taste.
- Pour into the slightly cooled pastry shell, sprinkle remaining parsley on top.
- Return to a moderate oven and bake for approximately 30 minutes or until filling is lightly set.
- Allow to stand for 5-10 minutes before slicing.
Ann Creber
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