Tuna and Sweetcorn Flan
Ready in 55 minsPreparation Time
20 MinutesCooking Time
35 MinutesIngredients for Tuna and Sweetcorn Flan
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
To serve 4:
FOR THE PASTRY CASE
6 oz plain flour (all purpose flour)
pinch salt
1 tablespoon margarine
1 tablespoon lard
2 oz grated Cheddar cheese
1 - 2 tablespoons water
FOR THE FILLING
1 tablespoon butter
1 onion
7 oz tuna (in brine)
8 oz tomatoes
6 tablespoons sweetcorn
2 eggs
¼ pint single cream (half-and-half)
salt and pepper
6 oz plain flour (all purpose flour)
pinch salt
1 tablespoon margarine
1 tablespoon lard
2 oz grated Cheddar cheese
1 - 2 tablespoons water
FOR THE FILLING
1 tablespoon butter
1 onion
7 oz tuna (in brine)
8 oz tomatoes
6 tablespoons sweetcorn
2 eggs
¼ pint single cream (half-and-half)
salt and pepper
How to Cook Tuna and Sweetcorn Flan
- Make the pastry, adding the grated Cheddar cheese before the final mixing in the bowl. Roll the pastry out and use it to line an 8" (20cm) flan dish.
- Melt the butter in a pan and gently fry the onion pieces until they are soft (about 5 minutes) then place them at the bottom of the flan case (the pastry). Drain the liquid from the tuna can and fake the tuna into small pieces. Drain the tomatoes and chop each tomato into about 4 or 5 pieces. Place the tuna, tomato and sweetcorn on top of the onion n the flan case.
- Beat the eggs and cream together and then add salt and freshly ground pepper to taste. Pour this mixture over the other ingredients in the flan case and cook the whole flan in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 25-30 minutes until it is golden and firm (and very, very tasty).
If you can find a small tin of sweetcorn with peppers, the addition of the peppers adds a nice touch of colour to this flan.