4: Heat 3 tablespoons olive oil in a pan over medium heat, then add the chopped shallot, salt and pepper. Cook for 1 or 2 minutes. Note: if you are using tinned tuna in oil, use the oil from the tin.
5: Add the chopped mushrooms, stir well and cook until the liquid released by the mushrooms has almost all evaporated.
6: Add 1 tablespoon flour and stir well. Cook while stirring for 1 or 2 minutes.
7: Add 100 g tuna in oil and stir well.
8: Add 200 g cream, stir well and cook over low heat for a further 5 minutes.
9: Pour the mixture into the pastry case.
10: Bake for about 30 minutes...
11: ...until the tart is nicely browned. Eat hot or warm, preferably with a green salad.
Remarks
You can also make this tart using shortcrust pastry. You might like to try adding herbs of your choice to the mixture before it is cooked.