Tuna Crumble

  • Preparation Time:
    10 mins
  • Cook Time:
    25 mins
  • Serves:
  • 80 g butter
  • 375 ml self raising flour
  • 60 g cheddar cheese grated
  • 4 ml salt
  • 4 ml pepper
  • 1 ml mustard
  • 1 onion chopped
  • 20 ml oil
  • 1 red pepper chopped
  • 125 ml green beans sliced
  • 2 tins tuna drained
  • 1 packet ROYCO® Chicken a la King Cook-in-Sauce
  • 400 ml milk
  • Preheat oven to 180°C.
  • To make the crumble, rub the butter into the flour, salt and pepper. Add the cheese and mustard, the mixture should resemble course breadcrumbs.
  • Fry onion in oil until soft, add red pepper and green beans, stir fry for 2 minutes.
  • Add ROYCO® sauce to the onion mixture and bring to the boil.
  • Remove from the heat, add the tuna and then place the mixture in a 20cm oven-proof dish.
  • Place mixture in a small oven-proof dish, sprinkle the crumble on top and bake for 20 minutes until the crumble is light golden.
  • Serve with a green salad.
  • Use tuna in water, it tends to be less oily.


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