Tuna and Potato Flan

Name: Tuna and Potato Flan
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves to serve 4
Ingredients: 1 small bowl mashed potatoes; 7 oz tuna (in brine); 2 eggs; ¼ pint milk; 3 oz Cheddar cheese; 1 medium onion; ¼ teaspoon English mustard; salt and pepper

Ready in 45 mins

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)

Preparation Time

10 Minutes

Cooking Time

35 Minutes

Ingredients for Tuna and Potato Flan

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

1 small bowl mashed potatoes
7 oz tuna (in brine)
2 eggs
¼ pint milk
3 oz Cheddar cheese
1 medium onion
¼ teaspoon English mustard
salt and pepper

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.