Quick Crustless Tuna Tart: instant family supper

My kids groaned when they saw me making this, but as I pointed out to them, they cannot expect meat and two veg, and salad, every night of the week.

'We just want the meat. Forget about the veg and salad, ma,' they protested. But they ate up all their tuna pie, and even volunteered to eat it again.

A very useful, quick recipe that tastes surprisingly good.


Quick, Crustless Tuna Tart
5 eggs
2 cups [500 ml] milk
10 ml [2 tsp] Worcestershire sauce
75 ml [5 tablespoons] white flour
7.5 ml [1 1/2 tsp] baking power
5 ml [1 tsp] dry mustard powder
2 tins tuna, drained of oil or brine
1 medium onion, very finely chopped
1 1/2 cups [375 ml] grated Cheddar
125 ml [1/2 cup] chopped fresh parsley
250 ml [1 cup] frozen peas [optional]
salt and milled black pepper
paprika

Preheat the oven to 180° C. In a bowl, whisk together the eggs, milk, Worcestershire sauce, flour, baking powder and mustard powder. Now flake the tuna into the bowl and add the remaining ingredients. Stir well to combine. Season with salt and pepper. Tip the mixture into a well-greased ovenproof flan or pie dish, and dust with paprika.

Bake at 180°C for about 25 minutes, or until puffed and golden. Serve hot, or warm, with a green salad.

Serves five to six.

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