Hot tuna slice
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|¼ cup||Fresh parsley|
|½ cup||Plain unsweetened yoghurt|
|1 pinch||Cayenne pepper|
|1 to taste||Salt & freshly ground pepper|
- Heat oven to 160 degrees C fan bake. Line a 17 x 27cm slice tin with baking paper.
- Use a 425g can tuna, drained and flaked. finely chop the spring onions, grate the carrot and chop the fresh parsley. Add the grated zest and juice of 1 lemon.
- Place remaining ingredients in a bowl and stir to combine. Season with salt and pepper, to taste. Spread mixture into prepared tin.
- Bake for 35 minutes or until firm. Slice to serve hot or warm with your favourite chutney on the side.