Well it was tuna from a can but I'm sure that still counts as fish!
As some of you may have noticed I have been working my way through my Quiches and Flans cookbook. I have always liked this little cookbook but generally made the same things over and over, like Quiche Lorraine and Vegetable Slice - both firm family favourites. One of the reasons I started my blog was because of Paula aka The Cookbook Junkie, who has so many cookbooks that she decided she should put them to good use and cooks something different just about every single day. I thought I should take a leaf out of her book and start trying some of the other recipes that I had always said, "I'd like to make that one day" or "that looks nice".
I made this Tuna Flan a couple of nights ago and I have to admit that I quite enjoyed it. Hubby thought it was great (gee, it's nice to cook for someone who loves just about everything I make) and #2 polished hers off in record time although #1 was a more difficult critic. Hubby won him over by telling him it was tuna in a pie so this has now been dubbed Tuna Pie!
Tuna Flan (AKA Tuna Pie)
from Family Circle Delicious Quiches and Flans
6 sheets filo pastry
60g butter, melted
425g can tuna, drained
½ cup mayonnaise
4 spring onions, finely chopped Didn't have any so about 12 chives
4 eggs, lightly beaten
1 cup cream
½ cup grated cheddar cheese I used closer to 1 cup
1 tablespoon chopped fresh dill
Preheat oven to moderate 180˚C. Lay out oshe sheet of filo, brush with melted butter. Place another sheet of filo over the first, brushw ith butter. Repeat until all sheets are used.
Brush a 21 x 29cm oblong flan tin (I used my round flan dish instead) with melted butter or oil. Place the prepared pastry sheets in the tin, tucking in the edges.
To make filling: Combine ingredients in a large bowl; mix well. Pour the filling into the prepared tin, bake for 35 minutes or until ightly browned and set.
PS: It is stinking hot up here. Last night it was still 35˚C (that's 95˚F) at 11pm!