I've been pulling out my picnic set at every opportunity over the past month - it's just the perfect weather for it! This tuna slice is perfect picnic food, and super versatile. It's pretty simple on its own, but the pesto definitely takes it to the next level. You can use any veges you like, or even bake it in muffin pans for individual serves. A new picnic staple for our family!
Ingredients
375g tin tuna, drained, broken into small pieces
500g mixed vegetables, fresh or frozen, chopped
1 onion, chopped
2 eggs
1 tablespoon fresh herbs, chopped
3/4 cup plain flour
1/2 cup milk
1/2 cup grated tasty cheese
1/2 cup parmesan cheese
Pesto
1/2 bunch fresh coriander
1/2 cup pine nuts
1/2 cup parmesan cheese
1/4 cup light olive oil
Method
Preheat oven to 200 degrees celsius/180 fan-forced.
Steam vegetables and onion in a saucepan or in the microwave until tender.
In a separate bowl, whisk eggs, then add herbs, flour and milk. Whisk until well combine and there are no lumps left. Add tuna, vegetables and half of the cheese.
Spoon into a lightly greased round pie dish or muffin pan. Top with remaining cheese. Bake for 40 minutes (large) or 20 minutes (small) until golden brown.
Make pesto: processor all ingredients in a blender or food processor until it reaches desired consistency.
Serve warm or cold, dolloped with pesto.
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