Low carb dinner recipe for Dill and Tuna Tart – simplicity at its best
125 ml pouring cream (half and half) / full cream milk
Pinch of salt and pepper to taste
1.5 tbsp dried dill or 4 tbsp freshly chopped dill
2 tins of Tuna in brine (drained)
1 cup of grated cheddar cheese *(Keep 1/3 aside)
1 medium onion finely chopped
Preheat oven to 180 degrees Celsius.
Lightly oil your tart dish with a little butter, coconut oil or olive oil.
Whisk the eggs and cream/milk, add the rest of your ingredients and mix through.
Sprinkle the remainder of the cheese on top and bake for 25-30 minutes until slightly browned.