Tuna Vegetable Puff
photo by mersaydees
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 2 cups self rising flour
- 3 eggs, Beaten
- 1 1⁄2 cups milk
- 1⁄2 teaspoon salt
- 1⁄4 cup vegetable oil
- 1 tablespoon dried cilantro
- Pam cooking spray
- 1 (12 ounce) can tuna, drained
- 3 large carrots, shredded
- 1 (4 ounce) can mushroom stems and pieces, drained
- 1 (15 ounce) can kidney beans, drained
- 2 tablespoons white vinegar
- 2 tablespoons water
- 2 teaspoons sugar (or Splenda)
- 1 avocado, peeled, sliced
- 1 tablespoon lemon juice
- sour cream (optional)
directions
- In medium mixing bowl, add flour, eggs, milk salt, and oil. Mix well with spoon. Set aside.
- Spray Pam in 2 qt casserole, round or square. I like to use round. Peheat oven 375* Set aside.
- In mixing bowl add tuna, shredded carrot, mushooms, kidney beans.
- In small bowl add white vinegar, water, sugar. Mix until sugar is dissolved.
- Drizzle over the tuna mixture and mix gently.
- In casserole dish, spread one half of flour mixture in dish, make sure that some of it is on the sides.
- Pile tuna mixture in the dish, try to keep it from touching the sides.
- Arange the avocado slices in a circle for round dish in a line for a square dish.
- Drizzle or drop balance of flour mixture on top, spread it gently.
- Bake 25 to 30 minutes. Top crust should be golden brown.
- Set 10 minutes before serving. Slice a few vent holes around the top.
- Serve with sour cream in desired.
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Reviews
-
Made as directed. This is quite a vegetable-tasting puff! I didn't notice the tuna flavor coming through. I think I'd prefer more seasonings, such as from oregano. It is very festive in appearance and would make a great addition to a brunch buffet table. I loved how wholesome the beans and carrots made this dish, thus giving it a dense, flavorful, and healthful character. Made for Dining on a Dollar recipe contest.
RECIPE SUBMITTED BY
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