45 mins
Tuna and Potato Flan
Recipe by Graham
This version of Tuna Flan (an open pie) is ideal when you have some left over creamed potatoes from a previous meal. If not, just make some using this recipe
If you're concerned about the marine environment, many supermarkets now stock pole-and-line tuna, which is caught in a way that doesn't kill other species (like dolphins)
Trout in Parma Ham 
Tuna and Sweetcorn Flan Ingredients for Tuna and Potato Flan
Currently displaying quantities in US Imperial Measurements
How to Cook Tuna and Potato Flan
- Grease an 8" (20cm) flan dish with butter. Use the cooked potato to line the dish up to ½" (1cm) thick. Drain the liquid from the tuna can and flake the tuna into small pieces. Beat the eggs, peel and chop the onion and grate (shred) the cheese.
- To make the filling, place the tuna, beaten eggs, milk, grated cheese, chopped onion, mustard and salt and pepper into the potato flan case then cook the whole flan in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 25-30 minutes until it is firm and golden.
GRAHAM'S HOT TIP:
If you have one or two cooked sausages left over, you can slice these thinly and add to the filling in place of the tuna. Obviously, this the becomes a sausage and potato flan, but it tastes so good, nobody will mind.
Reviews of Tuna and Potato Flan
| April 22 2015 Tuna? Potatoes? What could be better than combining the two together. This was very good and really easy to make. I will make this again but I think I might add a little extra cheddar next time. This one's a keeper. daniela (1 review) |
February 12 2013 Lovely, I searched for "tuna and potato" and what a result. A real storecupboard recipe particularly since it lets me use up any bits of left-over potatoes. Everyone cleared their plates and it has been requested again and again! Calista (3 reviews) |
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