|2.00||bread — white, slices|
|185.00 g||tuna — tinned in brine|
|3.00||eggs — beaten|
|1.00||onion — finely chopped|
|100.00 g||cheddar cheese — grated|
|2.00 ml||mustard — powder|
|Worcestershire sauce — little|
|5.00 ml||fresh parsley — chopped|
Grease the hollows of a microwave muffin pan with margarine.
Heat the milk for 3 minutes at 100 per cent power.
Break the bread into pieces and soak it in the milk.
Drain the tuna and add it to the bread mixture along with the beaten eggs, grated onion, grated Cheddar cheese and seasoning. Mix well.
Spoon 15-20 ml of the mixture into each of the hollows (if you do not possess a microwave muffin pan, the mixture can be spooned into paper cups instead).
Place one muffin pan or nine paper cups at a time in the microwave oven and microwave for 3 minutes at 100 per cent power.
Leave for 3 minutes before removing the tartlets from the pan. Repeat until all the mixture has been used.