Preparation Make the pastry by mixing the ingredients, then roll out on greaseproof paper and line the tart tin with the pastry dough. Cover the base of the pastry case with paper cut in a circular shape and place the dried vegetables (lentils or dried beans) on top. Cook the pastry for 10 minutes in an oven preheated to 180°C, then take out the dried vegetables and the paper. Cook the onions in the oil for 5 minutes. Beat the eggs with the mascarpone, lightly salt, pepper and add the drained and crumbled tuna, then the chives and the olives. Pour into the base of the tart. Cook for 20 minutes in an oven preheated to 180°C. Serve hot with a salad of rocket, cherry tomatoes and red onions. There you have a delicious dinner ready to eat!

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