Mustard Crunch Tuna & Sweet Potato Pie
4
peopleServes
20
minutesPreparation Time
35
minCooking Time
Ingredients
- 4 slices multigrain bread
- 100 g almond meal
- 100 g Parmesan cheese, grated
- 80 g butter, melted
- 2 eggs
- 1 tbsp KEEN'S Mustard Powder
- 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
Directions
- Preheat oven to 180°C.
- Blend bread, almond meal and parmesan cheese in a food processor until it resembles breadcrumbs. Add in the melted butter and blend through the crumb. Press into a 25cm pie dish and place in the oven for 10 minutes.
- Mix together eggs, KEEN’S mustard powder, onion, tuna and sweet potato. Fill the pie dish with the mixture and sprinkle with cheese.
- Cover with foil and place back into the oven for 15 minutes. Take the foil off the pie and let it brown for a further 10 minutes.
