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Crispy Tuna And Egg

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  Canned tuna 3 1⁄2 Ounce, drained, flaked (1 Can, 99 Gram)
  Sweetcorn 2 Tablespoon
  Hard-boiled eggs 2 , chopped
  Butter 1⁄2 Ounce (15 Gram)
  Plain flour 2 Tablespoon
  Milk 1⁄4 Pint (150 Milliliter)
  Cheddar cheese 2 Ounce, grated (50 Gram)
  Chopped chives 2 Teaspoon
  Potato crisps 1⁄2 Ounce, crushed (Half Of 1 Ounce / 25 Gram Package)
  Chopped chives 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste

Place the fish in a 600 ml (1 pint) ovenproof dish.
Spoon the sweetcorn and egg over the top.
Melt the butter in a saucepan, stir in the flour and cook for 1 minute.
Gradually blend in the milk, then heat, stirring, until the sauce thickens.
Add the cheese, chives and salt and pepper to taste.
Pour over the fish.
Sprinkle the crisps over the top and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 30 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 997 Calories from Fat 539

% Daily Value*

Total Fat 61 g93.4%

Saturated Fat 28.5 g142.4%

Trans Fat 0 g

Cholesterol 603.3 mg201.1%

Sodium 1370.3 mg57.1%

Total Carbohydrates 46 g15.4%

Dietary Fiber 2.8 g11.2%

Sugars 9.4 g

Protein 66 g131.8%

Vitamin A 58.7% Vitamin C 32%

Calcium 64.8% Iron 22.5%

*Based on a 2000 Calorie diet


Crispy Tuna And Egg Recipe