MEDITERRANEAN TUNA TART adapted from French Tarts by Linda Dannenberg
• 1 9-inch tart shell, full baked • 4 - 5 ounce can white albacore tuna, packed in olive oil • 1/2 cup, plus 2 tablespoons extra-virgin olive oil • 1 large pearl onion, thinly sliced • 6 large shallots, thinly sliced • 1 large clove garlic, finely chopped • 1 sprig fresh thyme or 1/4 teaspoon dried • 2 bay leaves • 1 teaspoon salt • 1/2 teaspoon freshly ground black pepper • 3/4 cup chopped fresh chives • 3/4 cup chopped fresh cilantro • 4 large basil leaves, finely chopped • 10 Nicoise olives
1. Heat 3 tablespoons olive oil in a skillet over medium heat. Add the onion, shallots, garlic, thyme, bay leaves, salt and pepper. Stir to combine with the oil, then reduce the heat to medium low and cook just until the onions and shallots become translucent. DO NOT let them brown. Remove from heat and take out the bay leaves and thyme sprig, if using fresh. Set aside to cool. 2. Drain the tuna. In the bowl of an electric mixer, flake the tuna with a fork, then add the onion mixture, the chives, the cilantro and the basil. Mix on low speed and drizzle in the remaining olive oil. Mix, scraping the sides of the bowl, until well blended. Spread the mixture over the bottom of the tart shell. Scatter the olives evenly over the top of the tart. Serve at room temperature or slightly chilled.