Sprouttail with tuna

Name: sprouttail with tuna
Cook time: 25 min
Total time: 65 min
Yield: 4
Ingredients: 5 slices dough for savory pie grab 10 slices, freeze; 2 cans tuna moot in olive oil 160 g; 1 bag sprouts (500 g), halved; 2 onions in thin rings; 1 tray Cherry tomatoes (250 g), halved; 3 Eggs; 200 ml milk; 4 anchovy fillets on olive oil (can 46 g)

A tasty recipe. The main course contains the following ingredients: fish, dough for savory pie (pack 10 slices, frozen), tuna moot in olive oil (160 g), Brussels sprouts ((500 g), halved), onions (in thin rings), cherry tomatoes (( 250 g), halved), eggs, milk and anchovy fillets (on olive oil (can 46 g)).

Ingredients

Kitchen Stuff

baking dish (20 x 28 cm), greased

Directions

Preheat the oven to 200 ° C. Line the baking dish with the slices of dough and poke the bottom regularly with a fork. Drain the tuna, collect the oil and divide the tuna into pieces.
Meanwhile, bring plenty of water to the boil and boil the sprouts for 5 minutes. Heat 2 tbsp of the oil from the cans of tuna in a frying pan and fry the onion for 3 minutes. Scoop the tuna, the sprouts, the onion and the cherry tomatoes in the baking dish. Beat the eggs with the milk and pepper and salt to taste and pour over the tuna and vegetables.
Bake the cake 40 min. Serve in rectangular pieces, place an anchovy fillet on each piece.