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Tuna Tart

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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

Thanks to our next door neighbour Isabel Slabbert for this delicious recipe.

Everyone in my wife's office loves it as well.

Ingredients You'll Need

2 cups cooked rice
Half onion, sautéed in oil
30 ml chopped parsley
Salt and black pepper to taste
1 beaten egg

Filling Ingredients:

1 chopped onion
250 ml (1 cup) grated carrots
250 ml (1 cup) finely chopped cabbage
1 small green pepper seeded and cut into blocks
A few sliced mushrooms
Oil to sauté vegetables
340g shredded Tuna meat (use 2 small tins 170g each)
50 ml mayonnaise
30 ml chutney
5 ml fish spice
Salt and black pepper to taste
2 beaten eggs
125 ml milk
Parsley for garnishing


Preheat oven to 180 deg celcius.

Grease oven dish.

Mix all crust ingredients together and press into oven bowl bottom and sides to form crust.

Sautee the vegetables in a little oil until soft, remove from heat and stir in the Tuna, mayonnaise, chutney and spices and spoon into the crust. (Sprinkle with grated cheese if desired)

Beat the eggs and milk together and pour over the top. Bake until the egg mixture is set. (about 40 minutes)

Garnish if desired and serve.

Serves 4 healthy appetites.

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