TUNA RATATOUILLE TART
Cost
Difficulty
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
- Tomatoes : 70g
- Assorted bell peppers : 70g
- Zucchini : 70g
- Provence herbs

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.

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