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Preparation
in 20 minutes
Cooking
in 35 minutes
Temperature
180 °C
- Remove the skin from the onion, cut a section into thin rounds and set aside to use for the final decoration
- Grate the rest of the onion and place in a pan in which a little oil has been heated. Cook the onion, stirring with a wooden spoon, for a couple of minutes. Add a little water and continue to cook until the onions are soft
- In the meantime, grate 100 of parmesan cheese and drain the excess oil from the tuna
- Line a 20 cm cake mould with ovenproof paper
- Pre-heat the oven to 180°
- Break the eggs into a bowl and beat with a fork. When smooth, add the cooked onion (which should be cool by this time) and tuna. Mix together, season with salt and pepper and pour into the mould
- Level the mixture with a spoon and decorate the surface with the onion rings. Sprinkle a little finely chopped parsley on top, place in the oven and bake for 35 minute
- Test with a toothpick to check that the dish is cooked through. If the toothpick stays dry, remove the tart from the oven and allow it to cool. Otherwise, let it bake for another 5-10 minutes
- The savoury tuna and onion tart will keep for a couple of days
- Serve at room temperature
Ingredients
1
red onion
3
eggs
180
g
100
g
Parmesan cheese
150
g
tuna in oil
100
ml
whole milk
15
g
yeast
2
tsp
extra virgin olive oil
1
pinch/es of
salt
as required
pepper
as required
parsley
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
Palm oil free
Wheat free
Products
in this recipe
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