Tarte flambée with tuna sauce

Total time: 50m
Preparation Time: 15m

For 4 portions

Nutritional Information

Contains 746 Kcal, 36g Protein, 72g Carbohydrates, 47g Fat


  • Tuna sauce
  • 1 tin white tuna in oil (MSC-approved, approx. 80 g)
  • 20 g anchovy fillet
  • 1 tbsp capers
  • a little pepper
  • 100 g crème fraîche
  • a little salt
  • To bake the tarte flambées
  • 2 rolled tarte flambée dough
  • 100 g crème fraîche
  • 1 red onions, thinly sliced
  • 300 g boiled meatloaf in slices
  • 50 g rocket

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  • Tuna sauce

    Drain the tuna, anchovies and capers, puree with the crème fraîche, season.
  • To bake the tarte flambées

    Place the dough on two trays along with the baking paper. Spread the crème fraîche over the top, cover with the onions. Bake each tray for approx. 15 mins. on the bottom shelf of an oven preheated to 220°C (or both for approx. 15 mins. at 200°C in a convection oven). Remove from the oven, top with the meat. Spread the tonnato sauce and rocket over the top.
  • Tip:

    Use roast beef instead of roast pork.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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