Leek and fresh tuna tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 300 g leek
• 2 2 tablespoons olive oil
• 3 250 g fresh tuna
• 4 2 tablespoons olive oil
• 5 500 g Quiche filling mixture
• 6 200 g Puff or flaky pastry (pâte feuilletée)
• 7 salt
• 8 pepper
• Total weight: 1,310 grams

Times:

Preparation	Cooking	Start to finish
40 min.	35 min.	1 hour 15 min.

Step by step recipe

1	Prepare and chop 300 g leek.
2	Cut 250 g fresh tuna into chunks, then salt and pepper lightly.
3	Pour 2 tablespoons olive oil into a large frying pan on high heat. When hot, add the tuna chunks. Fry quickly, stirring frequently, until just starting to brown. They do not need to be cooked through. Set aside.
4	Using the same pan, pour in 2 tablespoons olive oil, then the chopped leeks. Cook very lightly, stirring from time to time. Salt and pepper after removing from the heat. Set aside.
5	Preheat the oven to 430°F (220°C). Prepare 500 g Quiche filling mixture.
6	Roll out the puff pastry and line the tart tin or mould. Prick all over the base with a fork.
7	Spread the leeks in an even layer.
8	Arrange the chunks of tuna on top.
9	Pour the quiche mixture around the tuna chunks.
10	Bake for around 25 minutes.
11	Serve warm or cold, with a green salad, for example.

Remarks

One way you can make this tart even better is to marinate the chunks of tuna before cooking in a mixture of olive oil and lemon juice.

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