Cheesy tuna and corn slice
MAKES 12 PIECES PREP AND COOK TIME 50 MINUTES
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