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Egg and tuna bake

Egg and tuna bake

Preparation : 10 min Resting : -
Cooking : 40 min Equipment :
Difficulty :
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Serves 6 :
250 g tuna in brine
80 g grated Gruyère cheese
1 spring onion
salt & pepper
4 eggs
120 ml single cream
1Preheat your oven to 210 °C (gas mark 6).
2Peel and quarter the onion and snip the chives. Using a fork break up the tuna.
3Break the eggs into the blender jug, add the cream followed by all the other ingredients.
4Turn the selector to 2 and blend for 30 seconds. Use the spatula to push the mixture down if necessary.
5Pour the mixture into a buttered cake tin (or silicon mould) and bake for 30-40 minutes.
Chef’s tip

Serve hot, either as a main dish with vegetables and a tomato coulis or as a starter with a green salad.


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