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Crispy Tuna And Egg

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Fish

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