Tuna and Cucumber Flan


8″ shortcrust pastry flan
7 1/2 oz (220g) tin tuna fish
2″ piece cucumber, chopped
4 tblsp mayonnaise
2 level tsp gelatine
2 tblsp cider or wine vinegar
2 tblsp water
salt and pepper


1. Drain and flake tuna.
2. Add cucumber and mayonnaise.
3. Dissolve gelatine in water and vinegar and add to mixture.
4. Season mixture and spoon into baked flan case.
5. Chill and decorate as desired.

Marion Morrison, St. Vincent St. – Milton, Glasgow