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55 mins
Tuna and Sweetcorn Flan Recipe

Tuna and Sweetcorn Flan

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Tuna is as excellent in a flan (an open pie) as it is in a salad. Don't be afraid of the idea of making a little pastry; it is, in fact, much easier than it at first sounds. This dish can be served hot with French Fries, or cold either as a snack or with a salad.

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)

      Preparation Time: 20 Minutes

      Cooking Time: 35 Minutes

Ingredients for Tuna and Sweetcorn Flan

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
FOR THE PASTRY CASE
6 oz
plain flour (all purpose flour)
  pinch
salt
1 tablespoon
margarine
1 tablespoon
lard
2 oz
grated Cheddar cheese
1 - 2 tablespoons
water
FOR THE FILLING
1 tablespoon
butter
1
onion
7 oz
tuna (in brine)
8 oz
tomatoes
6 tablespoons
sweetcorn
2
eggs
¼ pint
single cream (half-and-half)
 
salt and pepper

 

How to Cook Tuna and Sweetcorn Flan

  1. Make the pastry, adding the grated Cheddar cheese before the final mixing in the bowl. Roll the pastry out and use it to line an 8" (20cm) flan dish.
  2. Melt the butter in a pan and gently fry the onion pieces until they are soft (about 5 minutes) then place them at the bottom of the flan case (the pastry). Drain the liquid from the tuna can and fake the tuna into small pieces. Drain the tomatoes and chop each tomato into about 4 or 5 pieces. Place the tuna, tomato and sweetcorn on top of the onion n the flan case.
  3. Beat the eggs and cream together and then add salt and freshly ground pepper to taste. Pour this mixture over the other ingredients in the flan case and cook the whole flan in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 25-30 minutes until it is golden and firm (and very, very tasty).


Graham GRAHAM'S HOT TIP:
If you can find a small tin of sweetcorn with peppers, the addition of the peppers adds a nice touch of colour to this flan.
 
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Reviews of Tuna and Sweetcorn Flan

Rating 4 out of 5 - Many cooks will make this recipe again April 25 2015
It tastes fantastic, thank you for sharing!
(2 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again January 25 2014
Really yummy quick meal (I used ready-made pastry!) The nice thing about this is that you can easily change the ingredients, making it just how you want. I think next time I will add a more varied range of vegetables.
(2 reviews)
 

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