Mustard Crunch Tuna and Sweet Potato Pie

Ingredients

• 4 slices multi grain bread
• 100 g almond meal
• 100 g Parmesan cheese, grated
• 80 g butter, melted
• 2 eggs
• 1 tbsp Keens Mustard
• 1 onion, diced and sautéed
• 185 g can tuna, drained
• 1 medium sweet potato, cooked and mashed
• Extra cheese for the top of the pie

Method

1. Pre-heat the oven to 180c Blend bread, almond meal and Parmesan cheese in a food processor until resembles bread crumbs. Add in the melted butter and blend through the crumb. Press into a 25cm pie dish and place in the oven for 10 minutes.
2. Mix together eggs, KEENS Mustard Powder, onion, tuna and sweet potato. Fill the pie dish with the mixture and sprinkle with cheese.
3. Cover with foil and place back into the oven for 15 minutes. Take the foil off the pie and let brown for a further 10 minutes. Serve warm with a green salad.