recipe

Mediterranean Tuna Flan

Shortcrust pastry
4 eggs
250ml cream
100ml milk
salt & pepper
100g rocket or english spinach leaves
420g tuna
100g halved pitted black olives
100g semi sun-dried tomatoes
2 shallots, chopped

1. Pre heat oven to 180C. Line a 24cm round flan tin with  shortcrust pastry. Prick pastry & bake for 15 minutes. Remove from oven & set aside.

2. Whisk together eggs, cream, milk, salt & pepper.

3. Place rocket leaves (or English spinach leaves) in pastry case. Add tuna, olives, semi sun-dried tomaotoes & shallots.

4. Pour the egg mixture into tart case.

5. Bake for 30-35 minutes until set. Serve with salad.

Deb Hodge