Cheesy tuna and corn slice

MAKES 12 PIECES PREP AND COOK TIME 50 MIN­UTES

The Australian Women's Weekly - - Contents -

2 x 400g cans corn ker­nels, drained

1 medium (170g) red onion, chopped finely

425g can tuna in oil, drained, flaked

1 cup (150g) self-rais­ing flour (see Julie's tips)

1 cup (120g) grated tasty cheese

2 ta­ble­spoons chopped fresh dill

½ cup (125ml) veg­etable oil (such as grape­seed)

5 eggs, beaten lightly

1 Pre­heat oven to 170°C (150°C fan-forced). Grease a 20cm x 30cm lam­ing­ton pan; line the base and two long sides with bak­ing pa­per.

2 Com­bine corn, onion, tuna, flour, cheese and dill in a large bowl; sea­son with sea salt flakes and ground white pep­per.

Add com­bined oil and eggs; mix well. Pour into the pan.

3 Bake for 35 min­utes or un­til golden and set. Cool slightly be­fore cut­ting. Suit­able to freeze or mi­crowave.

Cheesy tuna and corn slice MAKE THIS gluten­free

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