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Crusty tuna pie

This budget meal is perfect to slice up with a side salad for dinner or take as a leftover lunch to work the next day. - by Alison Pickel
  • 19 Feb 2016
Crusty tuna pie
Cook: 50 Minutes - medium - Serves 4 - nut-free
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This budget meal is perfect to slice up with a side salad for dinner or take as a leftover lunch to work the next day.

Ingredients

50 g butter, melted

12 slices white bread

425 g Sirena tuna chunks in springwater, drained, broken into small pieces

2 green spring onions, thinly sliced

¾ cup grated Tasty cheese

8 eggs

½ cup sour cream

Salt and pepper, to taste

Mixed salad leaves, 
to serve

Method

  1. Grease an 18cm x 28cm rectangular slice pan with some of the melted butter.
  2. Cut away and discard crusts from bread. Flatten slices using a rolling pin. Brush both sides with remaining butter.
  3. Press a slice of bread on 
an angle into each corner, overhanging by 3cm to 5cm. Press two slices, on an angle, into each long side and one slice, on an angle, into each short side. Press the last slice into the centre of pan to cover the base.
  4. Scatter tuna over base. Sprinkle evenly with onions and cheese.
  5. Whisk eggs and sour cream together in a jug. Season with salt and pepper. Pour evenly over filling.
  6. Cook in a moderate (180C) oven for about 35 minutes, or until edges are golden brown and egg mixture is set. Remove from oven. Stand for 15 minutes.
  7. Serve warm, cut into squares, with mixed salad leaves.
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