Enticing, tasty and rich in nutrients because it combines the delicious flavour of tuna with the wholesomeness of vegetables and the protein of Parmesan cheese.
What about today’s recipe? A Vegetable and tuna flan can become a pleasant main course, or a one-course meal dish if you want a light but tasty meal.
Certainly, this flan is a way to make even the most stubborn children eat vegetables, thus a solution to ‘train’ their taste towards vegetable dishes in which vegetables are even more prominent, as in the Three-coloured flan.
Want some advice? You can easily make double the amount because I am sure your family will not complain eating the dish a second time!
Vegetable and tuna flan
4.28g carbohydrates per 100g
- 400g aubergine
- 400g courgettes
- 200g tuna in oil, drained
- 60g Parmigiano Reggiano cheese, grated
- 40g breadcrumbs**
- 2 eggs
- 20g milk
- extra virgin olive oil, parsley, basil, salt and pepper
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Wash, dry and clean aubergines and courgettes. Using a mandoline, slice the vegetables to a thickness of 2-3mm and cook them sprinkling them with a pinch of salt in a hot non-stick pan until they are soft.
- Put the eggs in a bowl and beat them lightly with milk and a pinch of salt. Add chopped tuna, grated cheese, chopped parsley and basil and 10 grams of oil.
- Lightly grease a rectangular mould (approx. 24x12cm), form a layer of aubergines, cover with the tuna mixture and then a layer of courgettes. Continue until all ingredients are used up.
- Sprinkle the surface with breadcrumbs, drizzle with a little oil and bake in a convection oven preheated to 180°C for 30 minutes.
Serve warm or cold to taste.
Version with gluten of Vegetable and tuna flan
Replace the gluten-free breadcrumbs with standard breadcrumbs.