Baked tuna-and-egg savoury tarts

Baked tuna-and-egg savoury tarts

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  • 6
  • Easy
  • Carb Conscious
  • 15 minutes
  • 35-40 minutes
  • Eagles Nest Viognier 2013


  • 2 x 170 g Woolworths chunk light-meat tuna in brine cans, drained
  • sea salt and freshly ground black pepper, to taste
  • 250 g bacon, roughly chopped
  • 2 T olive oil
  • 5 free-range eggs
  • 2 cups cream
  • 30 g parsley, roughly chopped

Cooking Instructions

Preheat the oven to 180°C. Mix the eggs, cream, parsley and tuna in a large mixing bowl and season to taste.

Add half the bacon, reserving the other half. Fill 6 individual ovenproof bowls (or tuna cans) with a cup of mixture and bake for 30–40 minutes, or until the egg has set.

Fry the remaining bacon in the olive oil until crispy and sprinkle over the cooked savoury tarts.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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