- 1 large or 2 small cans of tuna
- 1 tomato
- 1 onion
- 200 ml of evaporated milk
- 3 eggs
- salt and pepper.
To make the pastry:
- 150 g of flour
- 75 g of butter
Place the flour on the marble top in the shape of a volcano, in the centre insert small lumps of butter, a little salt and 2 or 3 spoonfuls of water. Knead lightly to obtain a well bound pastry; leave to rest for 30 min.
Roll out and line a cake mould. Prick the base with a fork and cook in oven for 8 min.
Cut the onion and fry in oil over mild heat until it starts to go tender, add the tomato cut into slices and fry lightly; drain and mix in crumbled tuna. Place on the pastry base.
Beat the eggs, add evaporated milk and season with salt and pepper. Pour into the cake mould and cook in medium oven for about 45 min.
©Conservas Valcárcel 2010 - All rights reserved - Design: publimix.es