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.
1 x 185gr 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
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 (The Good Life on 3MDR 97.1 FM, streaming on www.3mdr.com - Live
to air Monday 3.00-5.00 P.M.)