Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Eggs lightly beaten |
| ¼ cup | Milk |
| 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.
Makes 24.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.