Tuna and Spinach Tart Recipe

Tasteful tuna and spinach tart. Perfect for Sunday brunch or weeknight dinner.

Ingredient

– 1 whole cauliflower – 1/4 cup pine nut – 3 ounces stale bread – 3 tablespoons olive oil – 1 medium onion – 4 canned anchovy fillet – 1/4 cup raisins or currant – 1 teaspoon saffron strand – 1 pound pasta

Direction

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1

Bring a large pot of salted water to boil. Add cauliflower and cook for 10-15 minutes until tender but not mushy. Transfer cauliflower to a large bowl with a slotted spoon. Remove the pot from heat and reserve the water for pasta.

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2

Place raisins in a small bowl and cover with warm water to plump while cauliflower cooks. Add saffron to another small bowl and cover with 2 tablespoons warm water.

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3

Toast the pine nuts in a small sauce pan over medium heat until golden brown, stirring occasionally with a wooden spoon to avoid burning. Wait until golden brown, then place in a small bowl.

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4

Cut bread into small pieces for bread crumbs. Pulse it in a food processor to make coarse crumbs. Add a tablespoon of olive oil to the pine nut pan and heat on medium. Add bread crumbs.

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5

Stir them with a wooden spoon as they toast to avoid overbrowning. Put them in a small bowl and set aside when crispy and dark golden.

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6

Boil the cauliflower-cooking pot and add more water if needed.  Add pasta to boiling water and cook until al dente, following pasta box instructions.

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7

Add 2 tablespoons of olive oil to a large frying pan over medium heat. When oil is hot, add onion and cook for 5 minutes until translucent. Add anchovies and stir with onions now. 

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8

They will crumble and melt with onions. Drain and add raisins. Add toasted pine nuts. Reduce heat and mix. Put cauliflower and saffron water in the pan. Break up large cauliflower pieces with a wooden spoon as you stir. Sprinkle salt.

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9

Stir everything in. If necessary, add more reserved pasta water and stir with the pan on heat (don't overcook). Season with salt and freshly ground pepper to taste. Put pasta on a platter. Use high-quality extra-virgin olive oil. Top with toasted bread crumbs. Serve now and enjoy!

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also see

also see

Best Ricotta Tart with Spring Pea Recipe