Tuna Vegetable Puff
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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
776
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).