Crispy Tuna And Egg
|Canned tuna||3 1⁄2 Ounce, drained, flaked (1 Can, 99 Gram)|
|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)|
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.