Crustless tuna tartlets

Name: Crustless tuna tartlets
Yield: 24 servings
Cuisine: Bake
Ingredients: 200.00 g tuna; 4.00 eggs; 100.00 g cheese grated; 250.00 ml milk; 30.00 g flour cake; 1.00 onion medium, finely chopped; 25.00 ml fresh parsley chopped; 5.00 ml salt; 2.00 ml Tabasco sauce; cheese grated; paprika

24 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (11)

200.00 g	tuna
4.00	eggs
100.00 g	cheese — grated
250.00 ml	milk
30.00 g	flour — cake
1.00	onion — medium, finely chopped
25.00 ml	fresh parsley — chopped
5.00 ml	salt
2.00 ml	Tabasco sauce
	cheese — grated
	paprika

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Method:

Preheat the oven to 180 ºC (350 ºF).
Grease or spray two muffin pans (with a total of 24 hollows) with non-stick cooking spray.
Drain and flake the tuna. Hard-boil two eggs, peel and chop finely.
Beat the remaining two eggs.
Mix the tuna, eggs, cheese, milk, cake flour, onion, parsley, salt and Tabasco sauce together.
Spoon into the muffin pans and sprinkle with a little cheese and paprika.
Bake for about 20 minutes.
Allow to stand in the pan briefly. Loosen the edge of the tartlets carefully with a knife and turn out.
Allow to cool slightly before serving.