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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A great quick lunch to throw together when you have unexpected company. I usually add some of the salsa in the tuna mix and then top with salsa & some cheese for the last few minutes of baking. Ingredients:
425 g canned tuna in water, drained |
4 spring onions, trimmed and sliced |
1 cup soft breadcrumbs |
300 g canned creamed corn |
1 teaspoon chili powder |
1/4 cup parsley, chopped |
3 eggs |
300 g salsa |
grated cheese (optional) |
Directions:
1. Mix all ingredients except salsa together until well combined.
2. Line the bottom of a 20 x 10xm loaf pan with baking paper and pack the mixture inches.
3. Cover with foil and bake at 180 c for 30 minutes.
4. Remove foil and continue to cook for a further 15 mins or until set.
5. Remove from oven and let stand for 10 mins to firm before turning onto a serving dish.
6. Serve with tomato salsa.
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