Tuna flan

Name: Tuna flan
Total time: 2400 s
Yield: 6 servings
Cuisine: British
Ingredients: 225 g plain flour; 110 g butter; 110 g cheese (I used strong cheddar); 1/2 tsp paprika; handful chopped nuts (optional); 2 tins tuna (145g each); 1 small onion - chopped very finely; 2 tbsp mayonnaise; 145 ml soured cream; dash worcester sauce; 1/2 large red pepper, chopped; handful chopped parsley; 1 egg; tin (preferably flan tin with removable base) - 25cm diameter

Ettie Eyre @ettie

Bristol

This recipe is a real childhood favourite of mine (thanks @shropshirelass !) It's really easy to make - especially because there is no pastry kneading or rolling to do, you just need to mix the casing ingredients together then press into the tin.

Saved

Ingredients

35-40 minutes

6 servings

Casing
225 gplain flour
110 gbutter
110 gcheese (I used strong cheddar)
1/2 tsppaprika
handfulchopped nuts (optional)
Filling
2 tinstuna (145g each)
1small onion - chopped very finely
2 tbspmayonnaise
145 mlsoured cream
dashworcester sauce
1/2large red pepper, chopped
handfulchopped parsley
1egg
Equipment
tin(preferably flan tin with removable base) - 25cm diameter

Saved

Steps

35-40 minutes

1

Add the flour to a bowl. Cut the butter into small squares and add to the bowl with the flour with a pinch of salt. Mix together - either rub the butter into the flour with your fingers or you can use a food processor with the plastic blade as I did. Mix until the consistency is like breadcrumbs.
2

Add the rest of the casing ingredients to the flour/butter mixture and mix well with a spoon.
3

Reserve 1/2 - 1 cup's worth of the casing mixture for sprinkling onto the top of the flan later. Add the rest of the mixture into the flan dish, and press into the tin with your hands to make the flan casing.
4

Mix all the filling ingredients together in a bowl, and pour into the tin.
5

Sprinkle the remaining crumb mixture over the top
6

Bake for 35-40 minutes at 200 c. Remove from the oven and allow to cool a while before eating - can be eaten warm or cold.