Tuna and veggie slice

Tuna and veggie slice

tuna and veggie slice

This tuna and veggie slice makes an easy budget supper or serve at room temperature in lunchboxes.

  • 50 mins
  • 4-6
  • Easy

INGREDIENTS

  • 170g tin tuna, drained
  • ½ onion, chopped
  • 125ml self-raising flour
  • 5 eggs
  • 125ml Cheddar, grated
  • 1 baby marrow, grated
  • 2 carrots, grated
  • handful dill, chopped
  • green salad, to serve

METHOD

  1. Preheat oven to 180°C. Combine all the ingredients (except green salad). Season.
  2. Pour into a 14cm x 21cm x 5cm deep greased dish.
  3. Bake for about 40 minutes or until just set. Slice and serve with a green salad.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: April, 2019


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About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.

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