450gm Can of Tuna in brine, small cans of lemon, chilli and tomato, drain for the oil
Heat pan with butter, then include the above ingrediants, once slightly heated stir in the tuna. Rub a smear of butter around the ramequin, put crumbs in then add the contents of the pan. Include peas and corn. Put in the oven for 20 mins on low, add my favourite moz cheese, back in the oven for 10 mins and serve.


  • Mozarelli (as much as I like)

  • Grated Mozarela in between for flavour/woolworths grated cheddar

  • grated garlic through everything at different stages

  • Fresh Breadcrumbs

  • Chopped/fine carrots/red onion

  • Fresh Corn

  • Tuna, tinned/fresh, 3 x differnt

  • Grated black pepper corn and sea salt

  • frozen pea and corn

  • Tasmanian Duck River Butter


  • 1.

    Open all tins of tuna

  • 2.

    Blend together

  • 3.

    Add salt and pepper to taste

  • 4.

    Chopped carrots, corn and peas heated

  • 5.

    Add to mixture

  • 6.

    1/2 cup grated mozarela added with 1/2 cut red onion

  • 7.

    Line the ramekins with the butter, liberally

  • 8.

    Use a layer of fresh breadcrumbs seasoned with garlic

  • 9.

    Layers of bread crumbs, tuna, onions, cheese and vegetables.

  • 10.

    Another layer of Duck River Butter

  • 11.

    A sprinkle of breadcrumbs.

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Posted by JD75Report
What is the Duck River Butter, can I use any brand of plain or unsalted butter for this dish? I live on the mainland and cann't get Tasmainian Duck River Butter.