Recipe for Tuna, Spring Onion and Lemon Flan 
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Yield:
6 servings
Ingredients:
Amount Ingredient
1 x 250 g frozen vegetable fat shortcrust, defrosted pasty
50 gm Dairy free margarine, (2oz)
50 gm Plain flour, (2oz)
300 ml Soya milk, ( 1/2 pint)
1 x 185 g tuna chunks, drained
2 x Spring onions, chopped
1/2 x Lemon, juice and rind of
1 tbl Snipped chives
Salt and freshly ground black pepper
Instructions:
Instructions: Roll the pastry out onto a floured surface and line a 20cm (8 inch) flan tin. Line with greaseproof paper and fill with baking beans and allow to rest for 20 minutes. Preheat the oven to 200 C, 400 F, Gas Mark 6. Bake blind for 10-15 minutes.

Make the filling: Melt the margarine and stir in the flour. Cook for 2-3 minutes, then gradually stir in the milk. Bring slowly to the boil and simmer for 2-3 minutes until thickened.

Stir in the tuna, spring onions, lemon rind and juice, chives and seasoning. Remove the greaseproof paper and baking beans, pile in the filling mixture into the flan case and spread evenly.

Place on a baking sheet and cook in the centre of the oven for 25-30 minutes until the pastry is golden and the filling is set. Garnish with slices of lemon and chives.

NOTES : A tasty blend of flavour make up this dairy free flan.Ideal served with salads and hot new potatoes.

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