Tuna and vegetable loaf


Ingredients 20
Servings 6
Time

Ingredients

  • LOAF
  • 4
    eggs, whisked
  • 20
    g
    butter, melted
  • 410
    g
    fresh garden peas, whole kernel cwhole kernel corn or mixed vegetables, drained
  • 400
    g
    tuna in brine, drained
  • 200
    ml
    grated carrot
  • 200
    ml
    grated courgettes
  • 200
    ml
    grated potato
  • 200
    ml
    chopped red pepper
  • 125
    ml
    chopped spring onions
  • 70
    g
    self-raising flour
  • 5
    ml
    mixed herbs
  • salt and black pepper to taste
  • TOMATO SAUCE
  • 400
    g
    whole peeled tomatoes
  • 5
    ml
    sugar
  • 5
    ml
    grape vinegar
  • 2
    cloves garlic, crushed
  • 5
    ml
    basil
  • salt and black pepper to taste
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease a small loaf tin. Mix al! the ingredients and turn into the prepared tin. Bake for about 30 minutes or till the loaf has set. Leave in the tin for 5 minutes before turning out and slicing. Puree the tomatoes till smooth. Pour into a saucepan and add the remaining sauce ingredients. Bring to the boil and simmer for 5 minutes. Serve with the loaf. Serves 6. Serve this loaf with a tangy tomato sauce.
 

Read more on: fish/seafood  |  bake
 

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