Tuna, Scallion and Lemon Flan

• 8 ounces shortcrust pastry
• 2 ounces butter
• 2 ounces all-purpose flour
• 1 14 cups milk
• 6 12 ounces tuna in water, drained
• 2 scallions, chopped
• 12 lemon, Juice and rind finely grated
• 1 tablespoon chives, snipped, extra for garnish
• fresh ground black pepper
• lemon slice, to garnish

1. Roll the pastry out onto a floured surface and line a 8in flan tin.
2. Line with greaseproof paper and fill with baking beans and allow to rest for 20 minutes.
3. Preheat the oven to 400F Bake blind for 10-15 minutes.
4. Melt the butter and stir in the flour.
5. Cook for 2-3 minutes, then gradually stir in the milk.
6. Bring slowly to the boil and simmer for 2-3 minutes until thickened.
7. Stir in the tuna, scallions, lemon rind and juice, chives and pepper.
8. Remove the greaseproof paper and baking beans, pile in the filling mixture into the flan case and spread evenly.
9. 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.
10. Garnish with slices of lemon and chives.

shortcrust pastry, butter, flour, milk, water, scallions, lemon, chives, fresh ground black pepper, lemon slice

Taken from www.food.com/recipe/tuna-scallion-and-lemon-flan-355844 (may not work)