Starters Recipes - Tuna Baked Custard

Ingredients

• 75 g/3 oz/3/4 cup soup pasta

• 100 g/4 oz/1 cup frozen mixed vegetables

• 185 g/6 1/2 oz/1 small can tuna, drained

• 2 eggs

• 300 ml/1 1/4 cups milk

• 2.5 ml/1/2 tsp dried mixed herbs

• Salt and freshly ground black pepper

• Parsley sprigs

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Method:

1. Cook the pasta and mixed vegetables in plenty of boiling salted water for 5 minutes. Drain.

2. Mix with the tuna and divide between 4 individual ovenproof dishes. Beat the eggs and milk together with the herbs and some salt and pepper.

3. Pour over the tuna. Stand the dishes in 2.5 cm/1 in of hot water in a baking tin (pan).

4. Bake at 190°C/375°F/gas mark 5 for about 30 minutes until set. Serve hot, garnished with the parsley.