tuna tartLa Sablaise tuna tart

Ingredients for 4 people

•    1 tablespoon of mustard on the tart base
•    3 tomatoes chopped into thin slices
•    1 large onion chopped and cooked in butter
•    1 jar of 140g jar of La Sablaise tuna rillettes
•    1 jar of 200g pot of La Sablaise cuttlefish marinated in oil
•    Half a red pepper sliced
•    10cl whipping cream

Preparation time: 15 min
Cooking time: 30 min



 •    Arrange the ingredients on the tart base in the order above.
•    Cook on gas mark 7 (210°C) for 30 minutes while checking that the pastry turns golden.
•    The La Sablaise tuna tart can be enjoyed hot, with a lettuce salad, or warm, in small slices for an aperitif.


You can also try this recipe with La Sablaise two salmon rillettes.