Sally’s Cooking: Tuna Nicoise Tart

TUNA ‘NICOISE’ TART – Serves 4

2 TUNA STEAKS
4 TABLESPOONS FRESH BASIL PESTO
1 BUNCH ASPARAGUS
12 KALAMATA OLIVES, PITTED
5 BOCCONCINI, ROUGHLY TORN
6 CHERRY TOMATOES, QUARTERED
2 TBSP PINE NUTS
375GR PRE ROLLED PUFF PASTRY
1 TBSP MILK
SMALL TIN OF ANCHOVIES, OPTIONAL
Pre heat the oven to 210C.

1. Slice the tuna into 1-2cm chunks and marinate in half the pesto.
2. Trim asparagus ends, then carefully slice lengthwise, and then in half.
3. Score a 2cm border around the outside edge of the pastry, then use a fork to prick all over the centre.
4. Spread remaining pesto all over the centre of the tart.
5. Scatter the tuna pieces, asparagus, bocconcini, tomatoes, pinenuts and olives over the pesto. Scatter with sliced anchovies if using.
6. Paint the outside edge of the tart with a little milk.
7. Bake for 20 minutes until pastry is puffed and golden.
8. Serve immediately with a good squeeze of lemon.