• 6 oz (175 g) shortcrust pastry
• 1 x 7 oz (198 g) tuna fish
• 1 onion, peeled and chopped
• 1 or 2 cloves of garlic
• 2 eggs, beaten
• 4 oz (112 g) medium-fat curd cheese
• ¼ pint (150 ml) single cream
• 1 tablespoon chopped chives
• Salt and pepper
• 1 tablespoon grated Parmesan cheese
• 8 black olives, halved

Method:

1. Roll out the pastry and use to line a 8" (20 cm) flan dish. Prick the base and put in the fridge for about 15 minutes.
2. Drain and flake the tuner, reserving about 1 tablespoon of the oil.
3. Heat this oil in a pan, add the onion and garlic and fry until soft.
4. Put the tuna in the chilled pastry case.
5. Blend the eggs, curd cheese and cream together. Stir in the chives and salt and pepper to taste.
6. Pour over the tuna in the flan case, sprinkle with the parmesan cheese and arrange the olives on top.
7. Bake in a pre-heatedoven at Gas Mark 5 (190°C/375°F) for 40 to 45 minutes until firm and golden in colour.

Serves 4.  Can be eaten either hot or cold.