Ingredients (For 4 persons): For the pastry: 250g of flour, 1 sachet of bakers yeast, 150 ml hot water, 3 tablespoons of Carli
Extra Virgin Olive Oi l, 1/2 teaspoon of salt For the filling: 200 g Carli White Tuna, 500 g sliced mild onions, 2 tablespoons Carli Extra Virgin Olive Oil, 2 tablespoons of Carli Pitted Black Olives
Preparation Prepare the pastry mixing the ingredients together, leave to rest for 1 hour, then roll out as thinly as possible. Line a tart dish (previously strewed with flour) with the dough. In a high-sided frying pan, brown the onions in the oil for 15 minutes, then add the previously chopped olives. Pour the mixture onto the base of the tart and cook for 10 to
15 minutes in a preheated oven at 180°. Drain the tuna and crumble into pieces, then divide evenly over the onions. Return to the oven for 3 minutes.
This tart can be eaten hot, but it is also excellent served cold the next day.
Tuna Tart
