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A quick flan with tuna, cherry tomatoes and rocket
PREP TIME: 30 minutes
Stampa PRINT
Immagine di presentazione della ricetta

Rio Mare product: Tuna in olive oil

Courses: Appetisers

Difficulty: Difficoltà

Season: Autumn-winter

Ingredients for four people:

2 x 160g tins of Rio Mare Tuna in Olive Oil – 300g of cherry tomatoes – 40g of soft rocket – 1 tablespoon of flour – 2 tablespoons of grated Parmesan cheese – 200 ml of fresh cream – 4 eggs – olive oil – breadcrumbs – salt

A single portion of the recipe contains:

CALORIES kcal 402
Protein g 24,3
Lipids g 29,3
Glucides g 11,0
Calcium mg 157
PHOSPHEROUS mg 212
IRON mg 1,9
Zinc mg 1,4
* Guideline Daily Amounts for one adult.
 
Prep:
1. Wash the tomatoes and cut them in half, drain the tuna, chop the rocket (being sure to keep a few leaves aside for decoration), and pre-heat the oven to 200°C.

2. lightly grease 4 small oven dishes with the olive oil, sprinkle these with the breadcrumbs. Divide the tomatoes and tuna into 4 equal portions.

3. In a small bowl, mix the eggs, cream, Parmesan cheese, flour and the chopped rocket together, adding a pinch of salt. Pour the mixture into the oven dishes and cook in the pre-heated oven for around 20 minutes. Serve immediately straight from the oven.