This is another of Chrissie's creations and is perfect as a light lunch dish, part of a grazing table or added to a lunchbox.
Ingredients
1 bunch of spring onions roughly chopped
1 tablespoon of butter
150gm spinach, washed and roughly chopped
185g tin of tuna
3 eggs
375ml milk
120gm self raising flour
330gm cooked corn kernels (or use frozen)
150gm grated cheese
2 tablespoons chopped Italian parsley or dill.
Salt and fresh ground black pepper to taste
Method
Grease a 5 cup capacity (approx 280mm x 180mm x 50mm) baking dish very well. Or, line it with baking paper.
Preheat oven to 180C (160C fan forced)
Saute spring onions in a the butter until soft adding a pinch of salt, then add spinach and cook a few minutes until wilted. Set aside to cool.
Drain tuna and spread evenly over the base of the baking dish.
In a bowl, whisk eggs and milk until well amalgamated then stir in the flour until just combined.
Add spring onion, spinach, corn, cheese and herbs and mix lightly.
Check for seasoning then pour and spread this mixture evenly over the tuna.
Gently push a fork through the mixture to ensure some of the liquid goes through to the tuna layer.
Bake for around 40 minutes or until slightly risen, firm to the touch and golden brown.
Cool slightly before cutting.
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