for 4 portions

Tuna sauce

1 tin	white tuna in oil (MSC-approved, approx. 80 g)
20 g	anchovy fillet
1 tbsp	capers
100 g	crème fraîche
a little	salt
a little	pepper

To bake the tarte flambées

2	rolled tarte flambée dough
100 g	crème fraîche
1	red onion, thinly sliced
300 g	boiled meatloaf in slices
50 g	rocket

How it's done

Tuna sauce

Drain the tuna, anchovies and capers, puree with the crème fraîche, season.

To bake the tarte flambées

Place the dough on two trays along with the baking paper. Spread the crème fraîche over the top, cover with the onions.

Bake each tray for approx. 15 mins. on the bottom shelf of an oven preheated to 220 °C (or both for approx. 15 mins. at 200 °C in a convection oven). Remove from the oven, top with the meat. Spread the tonnato sauce and rocket over the top.

Show complete recipe