58 minutes ago
Tuesday, February 23, 2010
Sounds like a tongue twister: Tunisian Tuna Tart.
Say that 10 times.
I wasn't sure if I wanted to try this recipe, because it did sound odd, but I had leftover preserved lemons and was looking for a recipe in which to use them in.
Trust me, the Tunisian Tuna Tart found on Tastespotting from Tasty Trix blog was Terrific.
Ok, the cute tongue twister nonsense will end now.
This is a fairly simple recipe if you are using a premade pie crust, like Trader Joe's or Whole Foods brand, and I had those wonderful preserved lemons left over from the Israeli Couscous recipe.
The recipe calls for Italian Tonno or Spanish Bonita tuna packed in oil.
Don't substitute albacore packed in water. The imported tuna, though pricier, has such a different flavor and needs no mayonnaise. I eat it straight out of the can.
Warning: This tart looks kind of ugly before going into the oven, and I was skeptical at first glance, mixing tuna w/ heavy cream, but then I remembered a great Italian spread called Spuma di Tonno that I made which everyone loved, so I got over my fears quickly.
Tunisian Tuna Tart: (adapted from Tasty Trix)
9" tart pan with removable bottom is needed for this recipe.
Roll out your pie crust to fit tart pan, keep refrigerated until baking time.
1 preserved lemon, seeds removed and chopped
1 tablespoon Dijon mustard
1 medium onion, diced
2 cans of Italian or Spanish tuna in oil, drained
a few sprigs of fresh thyme, leaves removed
a few oil cured olives, sliced thin for decorating the top
1/3 cup whole milk
1/3 cup heavy cream
Mix all ingredients together in a large bowl and add the cream/milk egg mixture and blend with the tuna/onion/lemon mixture.
Sprinkle the top of the tart with some fresh thyme leaves and some sliced olives for decoration.
No salt is needed in this recipe, the lemons and tuna are salty enough.
Bake for 40 minutes in a 375F oven. Let rest 10 minutes before slicing.
Serve with an arugula salad with mustard vinaigrette.
This recipe is a keeper.