This tuna and veggie slice makes an easy budget supper or serve at room temperature in lunchboxes.
- 50 mins
- 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
- Preheat oven to 180°C. Combine all the ingredients (except green salad). Season.
- Pour into a 14cm x 21cm x 5cm deep greased dish.
- 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