Tuna cheese tart

By admin
17 January 2012

Preparation time: 30 min

Cooking time: 15 min

Makes 18 tarts

Brain-food ingredients

eggs, low-fat dairy, complex carbohydrates, tomato.


1 container (250 g) cherry

tomatoes, halved

2 onions, finely chopped

3 garlic cloves, crushed

15 ml (1 T) fresh thyme, chopped

2 lemons, juice and rind

2 cans (170 g each) tuna in water, drained

285 g (1 container) ricotta cheese or smooth cottage cheese

60 ml (¼ c) chopped fresh herbs

5 eggs, beaten

3 egg yolks, beaten

15 ml (1 T) Dijon mustard

salt and pepper to taste


750 ml (3 c) cooked brown rice (from 250 ml uncooked)

250 ml (1 c) Edam cheese, grated

5 egg whites, beaten

Preheat the oven to 180 ºC.

Spray the hollows of a deep muffin tin with non-stick spray.


Arrange the tomatoes in the muffin tin hollows and set aside.

Stirfry the onion, garlic and thyme until fragrant.

Add the rest of the filling ingredients and mix well. Season well with salt and pepper.


Mix all the ingredients well. Fill the muffin pan hollows to three quarters with the filling.

Add the rice mixture to make up the remaining quarter.

Place in the oven and bake for 15 to 20 minutes until the filling is firm. Turn out so that the rice crust is at the bottom.

Serve hot or cold with tomato sauce.


Make tuna pasta by replacing the brown rice with pasta, mixing all the ingredients together and baking.

TIP: Remember to put an ice-pack in the lunchbox to keep them cool.

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