• 50g butter, melted
• 12 slices white bread
• 425g can tuna chunks in brine, drained, broken into small pieces
• 2 green spring onions, thinly sliced
• ¾ cup grated Tasty cheese
• 8 free-range eggs
• ½ cup sour cream
• Mixed salad leaves, to serve
Grease an 18cm x 28cm rectangular slice pan with some of the melted butter.
Cut away and discard crusts from bread. Flatten slices using a rolling pin. Brush both sides with remaining butter.
Press a slice of bread on an angle into each corner, overhanging by 3cm to 5cm. Press two slices, on an angle, into each long side and one slice, on an angle, into each short side. Press the last slice into the centre of pan
to cover the base.
Scatter tuna over the base. Sprinkle evenly with onions and cheese.
Whisk eggs and sour cream together in a jug. Season with salt and pepper. Pour evenly over filling.
Cook in a moderate (180°C) oven for about 35 minutes, or until edges are golden brown and egg mixture is set. Remove and stand for 15 mins.
Serve pie warm, cut into squares, with mixed salad leaves.