Mexican Tuna Filo Tart

Serves 6, Prep and Cook 1 hour

10 sheets filo pastry

75g butter, melted

185g can tuna in springwater,

well drained

125g can corn kernels, drained 4 green spring onions, thinly

sliced, plus extra to serve 1¼ cups grated Tasty cheese Mixed salad and dressing,

to serve

FILLING

6 eggs

250g tub sour cream 1 tblsp Mexican Chilli

Spice Blend

1 Lightly oil a 24cm round, loose-based flan tin (3.5cm deep). Place on an oven tray. 2 Layer five pastry sheets together, brushing in between each sheet with melted butter. Place into prepared tin. Repeat with remaining pastry sheets and butter. Place into tin at a different angle.

3 Flake tuna over base. Sprinkle over corn, onions and ¾ cup cheese.

4 To make filling, whisk all ingredients in a large jug until combined. Season with salt and pepper. Pour into tin. Sprinkle remaining cheese over top. Fold pastry inwards to form a border around the filling.

5 Cook in moderate oven (180C) for about 40 minutes, or until set. Cover edge with foil if pastry starts to over-brown. Stand 10 minutes.

6 Serve warm tart with mixed salad and drizzle over dressing.