Grilled tuna pan

Name: Grilled tuna pan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Garlic clove; 1/8 l Milk; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1/2 (approx. 250 g) Flatbread; 4 (approx. 400 g) big tomatoes; 1 medium onion; 1 can(s) (425 ml) Vegetable corn; 50-60 g Butter or margarine; 1 can(s) (150 g drained weight) Tuna fillets in oil; 150 g Sheep's cheese; 1/2 bunch Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Garlic clove
1/8 l Milk
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1/2 (approx. 250 g) Flatbread
4 (approx. 400 g) big tomatoes
1 medium onion
1 can(s) (425 ml) Vegetable corn
50-60 g Butter or margarine
1 can(s) (150 g drained weight) Tuna fillets in oil
150 g Sheep's cheese
1/2 bunch Parsley

Directions

1
Peel the garlic, press through a garlic press and beat with milk, eggs, a little salt, pepper and nutmeg. Cut flat bread into half slices and pour the egg milk over them.
2
Leave to stand for 5-10 minutes. Meanwhile wash the tomatoes, dab dry and cut into slices. Peel and chop the onion. Drain the corn. Heat some fat in an ovenproof pan and fry the bread in portions, turning it over until golden brown.
3
Place the bread, tomato slices and corn in the pan in a fan shape and sprinkle with onions, salt and pepper. Spread the tuna with the oil on top and finally crumble the feta cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes.
4
Wash parsley, dab dry and chop except for something to garnish. Sprinkle the finished pan with parsley and serve garnished.