175 g (6 oz) shortcrust pastry
198 g (7 oz) can tuna
1 level tbsp (15 ml) capers
2 eggs, beaten
142 g (5 oz) natural yogurt
salt and freshly ground pepper
30 ml (2 level tbsp) English Cheddar cheese, grated
198 g (7 oz) can tuna
1 level tbsp (15 ml) capers
2 eggs, beaten
142 g (5 oz) natural yogurt
salt and freshly ground pepper
30 ml (2 level tbsp) English Cheddar cheese, grated
method
1. Roll out the pastry and use to line a 20.5 cm (8 inch) flan dish or ring placed on a baking sheet. Bake blind in the oven at 200°C (400°F) mark 6 for 10 - 15 minutes until set.
2. Flake the tuna into a bowl, then mix in the capers, eggs and yogurt and season to taste.
3. Spoon tuna mixture into flan case, sprinkle with the cheese and bake in the oven at 190°C (375°F) mark 5 for about 30 minutes, until set. Serve hot or cold.
2. Flake the tuna into a bowl, then mix in the capers, eggs and yogurt and season to taste.
3. Spoon tuna mixture into flan case, sprinkle with the cheese and bake in the oven at 190°C (375°F) mark 5 for about 30 minutes, until set. Serve hot or cold.
serving amount
serves 4-6
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