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Tuna Souttert with TUC Crackers

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Servings: 4 People
Course: Lunch, Main Course
Method

Method
 

  1. Tuna Souttert with TUC Crackers
    A delicious South African favourite with a buttery whole TUC cracker crust, creamy tuna filling and plenty of melted cheese. Perfect for lunch, picnics, brunch or served with a crisp green salad.
    Serves: 6–8
    🛒 Ingredients
    Whole TUC Cracker Crust
    - 2–3 packets TUC Original Crackers
    - 60–80 g butter, melted
    Filling
    - 2 cans (170 g each) tuna in brine, drained and flaked
    - 1 onion, finely diced
    - 1 tbsp oil
    - 1 tsp BlixSam Pasta a la Sam
    - ½ tsp BlixSam Yanky
    - 4 large eggs
    - 250 ml fresh cream
    - 125 ml milk
    - 2 cups grated mature Cheddar cheese, divided
    - 2 spring onions, sliced
    - 2 tbsp chopped fresh parsley, divided
    - ½ tsp paprika
    - Salt and black pepper to taste
    👨‍🍳 Method
    1. Build the Crust
    - Preheat the oven to 180°C.
    - Brush a pie dish lightly with melted butter.
    - Arrange whole TUC crackers across the base, breaking only a few crackers where needed to fill small gaps.
    - Stand whole TUC crackers around the sides of the dish, overlapping them slightly to create a complete crust.
    - Brush generously with the remaining melted butter.
    - Bake for 5–7 minutes until lightly crisp.
    2. Build the Flavour
    - Heat the oil in a frying pan.
    - Fry the onion until soft.
    - Add BlixSam Pasta a la Sam and BlixSam Yanky and allow the spices to bloom for 30–60 seconds.
    - Remove from the heat and gently fold in the flaked tuna.
    3. Prepare the Filling
    - Whisk together the eggs, cream and milk.
    - Stir in most of the grated Cheddar cheese, spring onions, most of the parsley and the tuna mixture.
    - Season with black pepper and add salt only if needed.
    4. Bake
    - Carefully pour the filling over the prepared TUC cracker crust.
    - Sprinkle the remaining grated Cheddar cheese evenly over the top.
    - Lightly dust with paprika and sprinkle with the remaining chopped parsley.
    - Bake at 180°C for 35–40 minutes, or until the filling is set and the top is golden brown.
    - Allow the souttert to rest for 10 minutes before slicing and serving.
    🥗 Serve With
    - Fresh green salad
    - Tomato, cucumber and feta salad
    - Beetroot salad
    - Potato salad
    - Sweet chilli sauce or chutney
    💡 BlixSam Tip
    For extra flavour, add ½ cup sweetcorn kernels, finely chopped red pepper, or a handful of chopped spinach to the filling before baking.
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