Appetisers & Snacks

Tuna & Corn Tart

low carbshigh protein

Prep time

~40 min

Temperature

180°C

Calories

117 kcal

/ 100 g

Protein

13 g

/ 100 g

Nutritional values / 100 g

117 kcal

Calories

13 g

Protein

7 g

Carbs

4 g

Fat

Ingredients

Tart base

60 g — medium hen egg – M (1 piece)
20 g — rye flakes
10 g — flaxseed flour

Filling

185 g — shredded tuna in its own juice
150 g — sweet corn
80 g — grated zucchini, well drained
25 g — parmesan
5 g — inactive dry yeast flakes – can be omitted
to taste — fresh dill
to taste — salt

Preparation

Tart base:

I mixed the egg with the rye flakes and left them to hydrate for about 5 minutes, then blended them with a few pulses using a hand blender. I added the flaxseed flour and baked the tart base for approximately 10 minutes at 180°C in a loaf tin measuring 27x14x6 cm.

Filling:

I mixed the corn with the very well-drained canned tuna, the well-squeezed grated zucchini, salt to taste, chopped dill, finely grated parmesan, and the inactive yeast flakes, then poured this mixture over the base and baked the tart for a further approximately 15 minutes at 180°C. I sliced it cold!

Recipe in pictures