I‘m in awe over quick and easy savoury tarts. So much so that anything with potato equals versatility. Potatoes for my are like kitchen towels, they absorb flavour, wipes away any leftover sauce and very forgiving and one of the reasons why I love potatoes.


You can have them plain, boiled or simply roasted and each and every time they turn out delicious. You could say the potato is somewhat of a chameleon of textures, they are best, crispy on the outside and fluffy like clouds on the inside. Seriously speaking if you are in the mood for crispy-soft potatoes absorbed with the flavours of roasted tuna belly fillets and sweet plum and kumato tomatoes. So why not get cooking and gorgeous tart won’t disappoint.


500 grams new potatoes, thinly sliced
500 grams mixed baby plum and kumato tomatoes, cut into halves lengthwise
500 grams tuna belly fillets, torn into pieces
20 grams fine gluten-free bread crumbs
A generous handful of fresh thyme
2 tablespoons olive oil
1 teaspoon sea salt


Preheat the oven to 200°C and line a 9-inch spring-form pan with greaseproof paper.

In a large bowl mix the potatoes, tomatoes, salt and olive together. Place in the pan and lightly flatten using a spatula.

Top the potatoes with the torn tuna and sprinkle with the bread crumbs and freshly torn thyme.

Place in the oven and bake for 45 minutes until the tune is nicely roasted. Serve warm and enjoy with a nice bottle or two of chilled white wine.



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