International dishesSavory CakesEurope and North Americaabout 45 minutes
Savory tuna mayo tarts are convenient because the cases come ready made. The tuna filling is gently salty, the onion stays crunchy and the cheese pulls into strings on top.
The difficulty is oil, since a wet filling leaves the case soggy and takes away the crispness. The tuna is drained thoroughly through a sieve before it meets the onion and Lean Mayo. The oven gets a full 10 minutes of preheating before the tarts go in.
This batch weighs about 392g, at roughly 195 calories per 100g. Eat them straight from the oven while the cheese still pulls.
Method
Dice the onion. Tip 140g canned tuna into a sieve and drain it so only the fish is left.
Add 80g onion and 2 tablespoons Lean Mayo to the bowl of tuna and mix well. Add 3g spring onion, 1/2 teaspoon seasoning powder, 1/2 teaspoon kOBE Monk Fruit Blend and black pepper, then mix again so the seasoning soaks in.
Heat the oven to 180 degrees C for 10 minutes.
Spoon the filling into the tart shells and scatter 50g mozzarella cheese over the tuna.
Bake at 180 degrees C for 30 minutes, until the tarts are golden and crisp.
Tips
Drain the tuna through a sieve so the filling tastes fuller and the shell stays crisp.
Tart shells can be made at home with a butter tart pastry, or found at baking supply shops.
Fill the shells to just short of the rim, since overfilling sends cheese over the edge onto the tray.
A full 10 minutes of preheating gives an evenly golden top.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.