Crispy Tuna And Egg Recipe
Ingredients
| 1 x 99 g (3 1/2 oz) can tuna, drained and flaked | ||
| Sweetcorn | 2 Tablespoon | |
| Hard-boiled eggs | 2 , hardboiled | |
| Butter | 15 Gram | |
| Plain flour | 2 Tablespoon | |
| Milk | 150 Milliliter | |
| Cheddar Cheese | 50 Gram, grated | |
| Chives | 2 Teaspoon, chopped | |
| 1/2 x25g (1 oz) packet potato crisps, crushed | ||
| Chopped chives to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the fish in a 600 ml (1 pint) ovenproof dish.
Spoon the sweetcorn and egg over the top.
Melt the butter in a saucepan, stir in the flour and cook for 1 minute.
Gradually blend in the milk, then heat, stirring, until the sauce thickens.
Add the cheese, chives and salt and pepper to taste.
Pour over the fish.
Sprinkle the crisps over the top and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 30 minutes.
Spoon the sweetcorn and egg over the top.
Melt the butter in a saucepan, stir in the flour and cook for 1 minute.
Gradually blend in the milk, then heat, stirring, until the sauce thickens.
Add the cheese, chives and salt and pepper to taste.
Pour over the fish.
Sprinkle the crisps over the top and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 30 minutes.
Chef
