Directions
- 1Sizzle an onion.
- 2Cut two zucchini into slices.
- 3Sauté the zucchini with salt and pepper in an olive drizzle.
- 4Add a clove of garlic to the zucchini.
- 5Once cooked, reserve the zucchini and garlic.
- 6Bake a shortcrust pastry for about fifteen minutes.
- 7Mix Greek yogurt, Saint-Moret, and Polish tuna in a bowl.
- 8Add the juice from a lime.
- 9Add parsley to the mixture.
- 10Mix well with a fork until homogeneous.
- 11Salt and pepper the mixture to taste.
- 12Add a layer of the mixture to the baked pie base.
- 13Spread the mixture carefully.
- 14Add your zucchini slices on top.
- 15Repeat the same operation with a new layer of your preparation.
- 16Finish with your zucchini slices.
Ingredients
- 1 onion
- 2 zucchini slices
- 1 clove of garlic
- 1 shortcrust pastry
- 150 g Greek yogurt
- 300 g Saint-Moret
- 185 g tuna
- 1 lime juice
- 1 handful parsley
- olive drizzle
- salt
- pepper
Equipment
ovenfork
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