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🍽️ Tuna ramekins with cherry tomatoes and rocket

458 kcal · 30 min · 4 servings

Ingredients

• 2 cans à 185 g Saupiquet tuna fillet
• 300 g cherry tomatoes
• 40 g arugula
• 2 tbsp breadcrumbs
• 4 eggs
• 200 ml heavy cream
• 2 tbsp grated parmesan
• 1 tbsp flour
• salt
• freshly ground pepper

Instructions

1. 1. Wash the cherry tomatoes thoroughly.
2. 2. Cut the tomatoes in half.
3. 3. Open the can of tuna in brine.
4. 4. Drain the tuna in a sieve.
5. 5. Catch the draining tuna liquid in a small bowl.
6. 6. Wash the rocket (arugula).
7. 7. Set aside a small amount of fresh rocket for decoration.
8. 8. Take four small baking ramekins (about 15 cm in diameter).
9. 9. Grease the inside of the ramekins with the reserved tuna liquid.
10. 10. Coat the greased ramekins with breadcrumbs.
11. 11. Distribute the halved tomatoes evenly across the four ramekins.
12. 12. Place the drained tuna fillets on top of the tomatoes in the ramekins.
13. 13. Whisk the eggs in a separate bowl.
14. 14. Add the cream to the eggs.
15. 15. Stir the grated Parmesan into the egg mixture.
16. 16. Add the flour to the mixture.
17. 17. Whisk everything vigorously.
18. 18. Chop the remaining rocket into coarse pieces.
19. 19. Set the rocket pieces aside for later.
20. 20. Season the egg mixture with salt and pepper.
21. 21. Pour the egg mixture evenly over the tuna in the ramekins.
22. 22. Preheat the oven.
23. 23. Set the oven temperature to 200 degrees Celsius.
24. 24. If using gas, set the level to 4.
25. 25. If using fan-assisted heat, set the temperature to 180 degrees Celsius.
26. 26. Place the ramekins with the tuna mixture into the preheated oven.
27. 27. Bake the flan for about 20 minutes.
28. 28. Remove the ramekins from the oven when the surface is golden brown.
29. 29. Sprinkle the hot flan with the rocket reserved for decoration.
30. 30. Serve the tuna ramekins immediately.

Nutrition per serving

• kcal: 458
• Protein: 32 g · Fett/Fat: 33 g · Carbs: 8 g