TUNA RATATOUILLE TART

Cost
Difficulty
Range	DÉLIFRANCE A LA FOLIE
With	FISH
Hot or cold	HOT
Main ingredient	Tuna

Ingredients

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FOR 20 PORTIONS

RATATOUILLE
- Eggplant : 70g

- Tomatoes : 70g

- Assorted bell peppers : 70g

- Zucchini : 70g

- Provence herbs

RATATOUILLE TUNA MIXTURE
- Ratatouille : 300g

- Tuna : 75g

- Eggs : 150g

PREPARATION
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- RATATOUILLE
Cut all the vegetables into small slices.
Fry separately in a pan with olive oil and season (including herbs).
Mix fried vegetables and correct seasoning if necessary.

- RATATOUILLE TUNA MIXTURE
Mix all ingredients together.

Method

DRESSING
1. Fill Délifrance A La Folie! savoury tart shells with ratatouille tuna preparation (25 g per unit).
2. Bake 15 mn at 160°C/320°F.
3. Serve with green salad.

Chef’s tip

This recipe is ideal as a starter, served with a side salad. You can also make variations on tuna: try one tartlet with flash-fried tuna and one with tuna sashimi. Serve hot.