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Tuna & Capers Savoury Tart

Tuna & Capers Savoury Tart

 
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Method

Preheat the oven to 180ºC.

For the crust, add the soft butter to the crushed biscuits and mix well.

Press the mixture into the bottom and sides of a round 22cm diameter tart pan.

For the filling, mix all the filling ingredients together and pour into biscuit crust.

Place in oven and bake for 30-40 minutes until set.

Lightly fry the tomato slices in a bit of oil.

Place tomato slices decoratively onto the cooked filling and sprinkle with dill, parsley or chives.

Serve hot or cold as a complete meal.

Yields 6-8 portions

To garnish

3 large sliced tomatoes

30ml freshly chopped parsley, dill, or chives

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Ingredients

Crust

1x 100g Moir’s Yum Salted Biscuits, coarsely crushed

100g soft butter

Filling

2 tins tuna, drained and flaked

250ml grated Cheddar cheese

10ml chopped capers (optional)

5ml mustard powder

3 eggs, beaten

30ml mayonnaise

1 onion, grated

250ml milk

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