|Dry shortcrust pastry mix||8 Ounce|
|Plump spring onion||6 Ounce, trimmed and cut into 1 inch slices|
|Canned tuna||7 Ounce, drained, flaked|
|Ground black pepper||To Taste|
|Parmesan cheese||1 Tablespoon, grated|
Make up the pastry dough as instructed on the packet. Roll out and use to line a 23 cm (9 inch) flan dish. Bake blind in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for 15 minutes or until the pastry shows signs of browning.
Heat the oil in a frying pan and fry the spring onions for about 3 minutes. Drain well. Arrange the onions and tuna in the pastry case. Whisk together the eggs and milk and season well. Pour over the filling in the pastry case. Sprinkle the centre with Parmesan cheese. Bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 30 to 35 minutes until the filling sets and lightly browns. Take to the picnic in the flan dish, foil wrapped.