Ingredients for Curried Tuna Slice
- All Purpose Flour
- 15g butter
- 1 large egg yolk
- 5-7 tbsp cold water
- 2 x 125g cans tuna in brine or oil, well-drained
- 1 tsp curry powder
- 1 stalk celery, finely chopped
- 15g all-purpose flour
- 1 medium onion, finely chopped
- 200ml milk
- 2 large eggs, lightly beaten
- ½ tsp paprika
- Cheddar Cheese
- Salt And Pepper
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How to Make Curried Tuna Slice
- Preheat oven to 180°C (350°F).
- Make the pastry: Sift 200g flour into a bowl. Rub in 100g cold cubed butter until the mixture resembles breadcrumbs. Stir in 1 egg yolk and gradually add 5-7 tbsp of cold water until a stiff dough forms.
- Wrap the dough in cling film and refrigerate for 30 minutes.
- Roll out the pastry to fit a rectangular baking tin (approx. 20x30cm).
- Spread the well-drained tuna evenly over the pastry base.
- Sauté 1 chopped onion and 1 chopped celery stalk in 15g butter until the onion is translucent.
- Spread the onion and celery mixture over the tuna.
- Melt 15g butter in a saucepan. Stir in 15g flour and 2 tsp curry powder until smooth. Gradually whisk in 200ml milk until the sauce boils and thickens.
- Reduce the heat, stir in 30g grated cheddar cheese until melted. Season with salt and pepper.
- Stir in the 2 lightly beaten eggs, mixing well.
- Spread the cheese sauce evenly over the onion and celery layer.
- Combine 50g grated cheddar cheese, 1 tsp curry powder, and ½ tsp paprika. Sprinkle evenly over the top.
- Bake for 10 minutes at 180°C (350°F), then reduce the heat to 160°C (325°F) and bake for another 25-30 minutes, or until golden brown and the filling is set.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
8g
Fat
125g
Carbs
11g
