butter, for greasing
200 g/7 oz canned tuna in spring water, drained
4 eggs, separated
salt and pepper
chopped fresh fat leaf parsley, to gamish
For the sauce 25 g/1 oz butter
2 tablespoons double cream
4 leeks, trimmed and sliced
salt and pepper


1.Preheat the oven to 180°C/350 F/Gas Mark 4 and grease a tart tin with butter.
2.Place half the tuna and the egg yolks in a food processor, process to a puree and scrape into a bowl.
3.Whisk the egg whites to stiff peaks, then fold them into the tuna mixture.
4.Finely chop the remaining tuna, season with sall and pepper and fold in.
5.Pour the mixture into the prepared tin, place in a roastirg tin and pour in boiling water to come halfway up the side.
6.Bake for about 45 minutes. For the sauce, heat the butter and cream in a saucepan, add the leeks and cook overa low heat for 20 minutes.
7.Season with salt and pepper. Turn out the mould and top with the leek sauce.
8. Garnish with parsley and serve immediately.

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