This is possibly the easiest dinner recipe you will ever make, apart from toast that is. As I am trying to mainly stick to eating only protein and veg after 16:00 each day (no starch), I have come up with a few variations of tuna or vegetable bakes that I love! Funny how adding milk and egg to vegetables can make them taste so yummy! Anyhow, here is one little tuna tartlet I made the other night. Feel free to adjust the recipe to your liking, adding peppers, spices, etc.
P.S Beware of adding rosa or cherry tomatoes - it makes the bake watery, unless you mush them up in a pan first, maybe adding some balsamic reduction and chilli flakes and then mixing it into the bake.
P.S Beware of adding rosa or cherry tomatoes - it makes the bake watery, unless you mush them up in a pan first, maybe adding some balsamic reduction and chilli flakes and then mixing it into the bake.
Crustless tuna tart
makes1 portion
1/2 cup fat-free or low-fat milk
1 large eggs, beaten
1 tbsp trim mayonnaise
1 tin tuna (brine), flaked
1 tbsp chopped parsley
1/2 small onion, chopped
1 tsp mustard (if you like)
1/4 cup reduced fat cheddar, grated
Pre-heat oven to 180degreesC
Mix the tuna, onion, mayonnaise and mustard together in a mixing bowl. Wisk the egg and milk together and add to the tuna mix. Stir in the parsley. Pour mix into baking dish (I used large creme brulee dish) and add the cheese on top. Bake for approximately 30-35 minutes. Let it cool for a few minutes and enjoy with salad.
