Tuna niçoise tarts

  • 30 mins cooking
  • Makes 36 Item
  • Print


Tuna niçoise tarts
  • 200 gram yellowfin tuna
  • cooking-oil spray
  • 150 gram kipfler potatoes, unpeeled
  • 100 gram green beans
  • 1 large_piece (220g) tomato, seeded
  • 2 eggs, hard-boiled
  • 1 tablespoon olive oil
  • 2 teaspoon balsamic vinegar
  • 1/2 teaspoon wholegrain mustard
  • 3 anchovy fillets, drained, chopped finely
  • 1 tablespoon baby capers, rinsed drained, chopped finely
  • 2 tablespoon parmesan cheese, finely grated
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 36 shortcrust pastry cases (see page 112)


Tuna niçoise tarts
  • 1
    Coat tuna with cooking-oil spray. Heat medium frying pan over high heat, cook tuna about 45 seconds each side. Remove from pan, cover.
  • 2
    Cut potatoes into 3mm cubes. Boil, steam or microwave potato until tender, drain. Slice beans thinly, boil, steam or microwave beans until tender. Drain.
  • 3
    Chop tomato, egg white and tuna the same size as potatoes. Finely grate egg yolk or push through a sieve.
  • 4
    Combine oil, vinegar, mustard, anchovy, capers, cheese and parsley in medium bowl. Add chopped ingredients, mix gently.
  • 5
    Divide niçoise mixture into pastry cases, sprinkle each with egg yolk. Serve immediately.


Use sashimi quality tuna; the loin is the best cut for this recipe. A non-stick pan is best to use for cooking the tuna. Don't overcook the tuna, it should be rare. Make-ahead tips 8 hours Make filling; cover, refrigerate.

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