Tuna Cheese With Dill
|Butter||1 1⁄2 Ounce|
|Onion||1 Medium, finely chopped|
|Condensed cream of mushroom soup||10 Ounce|
|White pepper||1⁄2 Teaspoon|
|Dried dill||1 Teaspoon|
|Tuna fish||1 Can (10 oz), drained, flaked|
|Canned sweet corn||4 Ounce, drained|
|Gruyere cheese||3 Ounce, grated|
|Gruyere cheese slices||6 (Thin)|
|Fresh breadcrumbs||1 1⁄2 Ounce|
Preheat the grill [broiler] to moderately high.
In a medium sized frying pan, melt the butter over moderate heat.
When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown.
Stir in the soup, pepper, salt and dill and mix well.
Bring the mixture to the boil.
Stir in the tuna fish, sweetcorn and half of the grated cheese.
Heat the mixture, stirring occasionally, for 3 minutes or until it is heated through.
Remove the pan from the heat and spoon the mixture into a medium sized baking dish.
Lay the cheese slices over the mixture.
In a small bowl, combine the remaining grated cheese and the breadcrumbs.
Sprinkle them over the cheese slices, to cover completely.
Place the dish under the grill [broiler] and grill [broil] for 5 to 8 minutes or until the top is brown and bubbly.
Remove the dish from the heat and serve at once.