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Liz McClarnon's tuna, red pepper and olive tart
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This supper tart, created by Celebrity Masterchef winner Liz McClarnon, is a tasty mid-week treat or an easy weekend meal.
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Serves: 4
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Prep time: 5 mins
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Cooking time: 25 mins
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Skill level: Easy peasy
Ingredients
Tinned tuna is versatile and great value, but it's also low in fat and high in protein
- 375g ready-rolled puff pastry
- 2tbsp olive oil
- 2 large onions, finely sliced
- 1tbsp balsamic vinegar
- A good handful of black olives, halved
- A handful of rocket or watercress leaves
- 2tbsp sliced roasted red peppers (from a jar)
- 2 x cans no-drain tuna e.g. John West
Method
- Preheat oven to 200°C/gas mark 6. Cut the pastry into 4 discs approximately 10cm/4" wide.
- Heat the olive oil in a large frying pan, add the onions and cook over a low heat for 10-12 mins or until soft and golden. Add the vinegar and cook for 2 more mins, then allow to cool.
- Put the pastry discs onto a non-stick baking tray. Divide the onion mixture between each, leaving a 1cm border to allow the pastry to puff up. Bake in the oven for 10-12 mins or until puffed up and golden brown.
- Mix the black olives, rocket, red peppers and tuna together and season lightly. Once the discs of pastry come from the oven, spoon the tuna mixture on top and serve straight away.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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