-FOR THE SHORTCRUST PASTRY-
115 g Plain flour
25 g Butter
25 g Lard
1 tb Freshly grated Parmesan
FOR THE FILLING
450 g Tomatoes
2 tb Olive oil
1 Clove garlic; finely chopped
1 md Onion; finely chopped
1 ts Oregano
Salt and freshly ground
6 Anchovy fillets; chopped
1 sm Can tuna
1 115 gram pie fresh tuna
25 g Strong Cheddar; grated
2 lg Eggs
150 ml Single cream
25 g Stoned black olives; chopped
1 Sift the flour and salt together and rub in the butter and lard until the
mixture resembles breadcrumbs. Add the cheese and bind with a little cold
water. Chill for 30 minutes and roll out to line a 20cm/8″ flan dish.
2 Chill again for 30 minutes, cover with foil and baking beans and then
bake blind in a preheated oven at 200c/400f/Gas 6 for 10 minutes. Remove
the foil and baking beans and cook for another five minutes.
3 Peel the tomatoes, deseed, slice, strain and save the juice. In a small
pan heat the oil over a low heat and saute the onion until soft, add the
garlic and oregano and cook for one minute.
4 Add the tomato juice, season and cook until the juice is almost absorbed.
Put this in the pastry case and cover with the fish. If you are using fresh
tuna cook it in a pan with a little more oil for about two minutes, turning
as necessary, and then flake.
5 Cover with the tomatoes and cheese. Whisk the eggs and cream, pour over
the top and scatter over the olives. Bake in a preheated oven at
200c/400f/Gas 6 for 15-20 minutes. Serve hot or cold with a green salad, or
green beans or deep-fried French beans in batter.