200g shortcrust partry
1tbsp olive oil
1 small onion, chopped
260g tuna in spring water, drained
100g cooked green beans, sliced
2 tbsp chopped sun-dried tomatoes
2 tbsp pine nuts
12 pitted black olives, quartered
3 eggs
250ml cream
1 tbsp chopped parsley
salt and pepper
2 tbsp finely grated Parmesan
tomato slices, sprigs of basil and Parmesan shavings

Line a fairly deep 23cm tart tin with the pastry and refrigerate for at least an hour. Preheat the oven to 200˚C, line the pastry with greaseproof paper and baking beans and bake for 15 minutes. Remove the paper and beans and cook for another five minutes or until the pastry is cooked and golden. Lower the temperatureto 170˚C.

Heat the oil in a pan, add the onion and fry until soft but not browned. Flake the tuna into a bowl and add the onion, beans, sun-dried tomatoes, pine nuts and olives. Toss it all together, trying not to break up the tuna too much, then turn it into the pastry case.

Whisk the eggs with the cream and parsley and season well with salt and pepper, then pour the mixture over the tuna and fork it gently through. Sprinkle with the grated Parmesan and bake for about 30 minutes until golden and just set.

Let the tart cool, then decorate with sliced tomatoes, a sprig of basil and Parmesan shavings. This is nice served with small, buttered new potatoes, a green salad and some lemony mayonnaise.

(Serves 4 to 6)