Easy

Tuna Nicoise Tart

Name: Tuna Nicoise Tart recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 x 375g sheet frozen puff pastry, thawed (we used Carême All Butter Puffed Pastry); 1 egg, lightly beaten for egg wash; ¾ cup (210g) caramelised onion relish; 100g cherry tomatoes, halved; ¼ cup (30g) mixed pitted olives, roughly chopped; ½ preserved lemon, rind finely chopped, pith and flesh discarded; 2 tbs dill leaves, roughly chopped; 1 tbs sherry vinegar; 400g small Kipfler potatoes, cooked, peeled and sliced; 200g sugar snap peas, blanched and refreshed, halved; 1 jar (200g) Premium Tuna Fillets in Extra Virgin Olive Oil, drained, oil reserved; 1 bunch rocket leaves

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https://healthimprovements.info/recipes/tuna-nicoise-tart-recipe/xc6kt641

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by Lucy Busuttil

delicious. on Sunday Food Editor

Mar 23, 2021

For easy entertaining try this simple but delicious tuna fillet tart.

1 x 375g sheet frozen puff pastry, thawed (we used Carême All Butter Puffed Pastry)
1 egg, lightly beaten for egg wash
¾ cup (210g) caramelised onion relish
100g cherry tomatoes, halved
¼ cup (30g) mixed pitted olives, roughly chopped
½ preserved lemon, rind finely chopped, pith and flesh discarded
2 tbs dill leaves, roughly chopped
1 tbs sherry vinegar
400g small Kipfler potatoes, cooked, peeled and sliced
200g sugar snap peas, blanched and refreshed, halved
1 jar (200g) Sirena Premium Tuna Fillets in Extra Virgin Olive Oil, drained, oil reserved
1 bunch rocket leaves

Method

1.

Preheat oven to 200°C. Grease a large baking tray and line with baking paper. Place pastry on prepared tray, and using a sharp knife, score a 2cm border in from the edge then brush the edge with egg wash. Bake for 15 minutes or until the pastry is lightly golden.
2.

Allow to cool slightly, then, using a clean tea towel, gently flatten the puffed centre of the pastry base. Spread onion relish evenly within the border and bake for a further 10 minutes or until golden.
3.

Meanwhile place tomato, olives, preserved lemon, half the dill, vinegar and 2 tbs of the reserved oil in a bowl, season and toss to coat.
4.

Place potato and remaining 1 tbs dill in a separate bowl, season and toss to coat.
5.

When you are ready to assemble, scatter potato and sugar snap peas over the tart, keeping within the border. Top with tuna fillets, spoon over tomato and olive mixture. Drizzle over a little of the reserved oil, cut into four pieces and serve with rocket leaves.