1 sheet pâte brisée
2 cans tuna, drained (about 230 g)
1 shallot, finely diced
Spring onions or chives, finely chopped
100 g cream cheese
Zest of 1 lemon
2 boiled eggs
1 tbsp mayonnaise
1 - 2 cucumbers, thinly sliced
Olive oil
Extra spring onions or chives
Preheat the oven according to your pâte brisée instructions.
Drape the dough over the outside of an ovenproof dish or bowl. I’m using 28 cm dish but you can use smaller as well.
Prick all over with a fork.
Bake until golden, using a fork to gently release any air bubbles that form during baking.
Allow the crust to cool completely.
In a bowl, combine the tuna, shallot, spring onions, cream cheese, lemon zest, boiled eggs and mayonnaise.
Mix well, breaking up the eggs as you stir.
Spread half of the tuna mixture inside the cooled crust.
Arrange a layer of thinly sliced cucumber on top.
Add the remaining tuna mixture.
Finish with another layer of cucumber slices.
Drizzle with olive oil and sprinkle with extra spring onions or chives.
Slice, serve and enjoy
