Yield: 1 servings
|4 \N||Eggs lightly beaten|
|2 tablespoons||Plain flour|
|1 can||John West Tuna & Onion; (185 gram ) drained|
|1 teaspoon||John West Chili|
|2 \N||Zucchinis; grated|
|½ \N||Red capsicum; finely diced|
|1 cup||Grated tasty cheese|
1. Place eggs, milk and flour into a bowl, whisk until smooth. Stir in Tuna & Onion, chili, zucchinis, capsicum and cheese.
2. Pour into a greased and baking paperlined 18x27cm lamington tin and bake in a moderate oven (180*C) for 30 to 35 minutes, until set.
3. Cut into fingers and serve warm or cool.
Tuna Chili Slice may also be served as a light meal, cut in larger slices, accompanied by crusty bread and salad.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.