Tuna Tart

Cook Time 1 hour 10 minutes

Servings 8


Short Crust Pastry
125gm butter, cold and cubed
250gm plain flour
1 egg yolk
2 tspn cold water

300gm olive tapenade
1 can 185gm tuna in springwater, drained
4 tomatoes, thinly sliced
2 sprigs thyme, leaves picked
1/2 cup grated parmesan cheese


Short Crust Pastry
Place flour and butter into a blender and blend for a few seconds, until it forms a crumb-like consistency. Add the egg yolk and water, and blend for a few more seconds.

Tip out onto a clean surface and form into a disc. Cover this cling wrap and chill in the fridge for an hour.

Preheat oven at 180° C
Grease and flour a 28cm (approx.) tart mould.
Roll out pastry to be approx. 2mm thick and then lay the mould with the pastry. Place a piece of baking paper over the laid pastry followed by cooking beans (or rice). Blind bake for 15-20 minutes, removing the baking beans and paper half way through the cooking process.

Spread the olive tapenade onto the base of the tart, then flake the tuna over the top. Arrange the tomato slices on top of the tuna and sprinkle the parmesan over the top. Put the tart back into the oven for another 20-30 minutes or until the cheese is slightly golden and the tomatoes are cooked through


Tuna Tartare betel leaves with chilli plum dressing


Tuna Rice Paper Rolls