Tuna tart

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4 servings Cooking: 30 mins
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By Food24 November 03 2009
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Ingredients (15)

CRUST
100.00 g margarine — soft
80.00 ml milk
2.00 ml garlic — flakes
200.00 g cream cheese — crushed
10.00 ml fresh parsley — chopped
FILLING
1.00 eggs — extra-large, whisked
100.00 ml evaporated milk
185.00 g tuna — tinned in brine, shredded
1.00 onion — finely chopped
1.00 green pepper — small, cubed
oil
5.00 ml wholegrain mustard
salt and freshly ground black pepper — to taste
50.00 ml cheddar cheese — grated
50.00 ml breadcrumbs — fresh
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Method:

Preheat the oven to 180 ºC (350 ºF). Spray a fairly small, oval ovenproof dish, 25 x 19 cm, with non-stick spray.
Heat the margarine and milk over low heat or in the microwave oven until the margarine has melted. Stir in the garlic flakes. Mix with the crumbs and parsley. Press the mixture onto the base and along the sides of the dish and set aside.
Whisk together the egg and evaporated milk. Mix with the tuna. Sauté the onion and green pepper in oil until soft and translucent. Stir in the mustard. Season with salt and black pepper to taste. Mix the onion mixture with the tuna mixture and turn everything into the prepared pie crust. Sprinkle with grated cheese and breadcrumbs and bake for about 25-30 minutes or until golden brown on top and the crust is crisp.
Serves 3-4.



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