TO COOK 1:15 hour
Recipe by Jenny Fanshaw
250g baby broccoli, trim stems and use off cuts
10 slices thick white bread, crusts removed, halved
425g can tuna in oil, drained, flaked
3 green onions, thinly sliced
2 teaspoons mild English mustard
1 cup reduced fat milk
2/3 cup grated cheese
Baby cos lettuce leaves, halved cherry tomatoes and sliced cucumber, to serve
Preheat oven to 180 degrees or 160 degrees for fan forced. Place baby broccoli florets and stems in a microwave safe bowl. Drizzle with 2 tablespoons cold water. Microwave, covered on high (100%) for 2 minutes or until bright green and just tender. Refresh under cold water.
Lightly grease a 6cm deep, 20cm (bas) square ovenproof dish. Place 10 bread pieces in base of dish. Top with broccoli, tuna and onions. Top with remaining bread.
Whisk eggs, mustard and milk together in a jug. Season with salt and pepper. Pour over bread. Sprinkle with cheese. Bake for 1 hour 10 minutes or until just set (cover with foil if over-browning). Stand for 5 minutes. Serve with lettuce, tomato and cucumber.