Crustless Tuna Tart

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April 18, 2016

Crustless Tuna TartTurn ordinary cans of tuna into a delicious crustless tart. Served with a fresh garden salad, this tart makes for easy entertaining during the summer months.


Total Time: 10 minutes preparation; 50 minutes baking

Yield: 6 servings


  • 2 cans (170g) light meat shredded tuna in salt water (119g when drained)
  • 1 cup (250 ml) mixed frozen vegetables
  • 1/2 cup (125ml) Orgran Gluten Free Pizza & Pastry Multimix
  • 2 cups (500ml) grated white cheddar cheese
  • 2 cups (450ml) milk
  • 3 beaten eggs
  • 1/4 cup (60ml) chopped shallots
  • 1 tsp (5ml) finely chopped fresh parsley
  • 1 tsp (5ml) salt
  • 1 tsp (5ml) hot English mustard powder
  • 1 tsp (5ml) paprika


  1. Preheat the oven to 350º F.
  2. Add the frozen vegetables to a strainer. Run tap water over it for a few seconds, so that the ice can melt. Drain the vegetables thoroughly.
  3. Drain the tuna thoroughly.
  4. Add all the ingredients to a bowl and use a wooden spoon to mix well together.
  5. Pour the mixture into a lightly greased oven pie dish with a capacity of 1.8 liters (approx. 2 qt).
  6. Bake for 50 minutes until golden brown on top.
  7. Crustless Tuna Tart

  8. Note: A test skewer must come out clean when inserted into the middle. Serve with a fresh garden salad.
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