TUNA RATATOUILLE TART
Cost |
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Difficulty |
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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
FOR 20 PORTIONS
RATATOUILLE
- Eggplant : 70g
- Tomatoes : 70g
- Assorted bell peppers : 70g
- Zucchini : 70g
- Provence herbs
RATATOUILLE TUNA MIXTURE
- Ratatouille : 300g
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.