FLOURLESS & Delicious! Healthy Tuna Potato Pie! The Best Tuna Tart I’ve Ever Eaten! скачать в хорошем качестве

FLOURLESS & Delicious! Healthy Tuna Potato Pie! The Best Tuna Tart I’ve Ever Eaten!

Potato Crust Tuna Tart (Crustless) This tart is incredibly tender, delicious, and lower in calories than a classic shortcrust version. It’s perfect for dinner, breakfast, or as a snack. Pro tip: it tastes even better when chilled! Ingredients: For the base: 5-6 boiled potatoes (approx. 600g) Vegetable oil Salt, pepper, dried basil For the filling: 2 cans of tuna (280g total), drained 300g sour cream or natural yogurt 100g Suluguni cheese (or any melting cheese), grated 3 eggs 150g tomatoes, chopped (don't overdo it to keep the filling stable) 30g fresh herbs (parsley, dill), finely chopped Spices to taste (dried dill, pepper) 1 tbsp cornstarch (add only if using low-fat sour cream or yogurt) For topping: Extra tomato slices for decoration Instructions: Prepare the Base: Boil the potatoes until tender. Grease a baking dish with butter. Place the potatoes in the dish and mash them right there using a potato masher or the bottom of a glass. Press the mash to form the bottom and sides (crust). Brush lightly with oil, sprinkle with salt, pepper, and dried basil. Bake at 200°C (400°F) for 15-20 minutes until slightly golden and firm. Make the Filling: Drain the liquid from the tuna and mash it with a fork. In a separate bowl, lightly whisk the eggs (whisk in the cornstarch here if needed). Mix the tuna with sour cream/yogurt, eggs, chopped tomatoes, and fresh herbs. Assemble & Bake: Pour the tuna mixture onto the pre-baked potato base. Top with grated cheese and decorate with tomato slices. Final Bake: Bake at 180°C (350°F) for 30-40 minutes until the filling is completely set. Serving: Let the tart cool down before slicing—the colder it is, the better it holds its shape. Enjoy your meal!