INGREDIENTS

INSTRUCTIONS

Sift the flour and salt together and rub in the butter and lard  until
the mixture resembles breadcrumbs. Add the cheese and bind with  a
little cold water. Chill for 30 minutes and roll out to line a  20cm/8"
flan dish.  2 Chill again for 30 minutes, cover with foil and baking
beans and  then bake blind in a preheated oven at 200c/400f/Gas 6 for
10  minutes. Remove the foil and baking beans and cook for another five
minutes.  3 Peel the tomatoes, deseed, slice, strain and save the
juice. In a  small pan heat the oil over a low heat and saute the onion
until  soft, add the garlic and oregano and cook for one minute.  4 Add
the tomato juice, season and cook until the juice is almost  absorbed.
Put this in the pastry case and cover with the fish. If you  are using
fresh tuna cook it in a pan with a little more oil for  about two
minutes, turning as necessary, and then flake.  5 Cover with the
tomatoes and cheese. Whisk the eggs and cream, pour  over the top and
scatter over the olives. Bake in a preheated oven at  200c/400f/Gas 6
for 15-20 minutes. Serve hot or cold with a green  salad, or green
beans or deep-fried French beans in batter.  Converted by MC_Buster.
Recipe by: Two Fat Ladies  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2160
Calories From Fat: 1230
Total Fat: 139g
Cholesterol: 614.2mg
Sodium: 6905.5mg
Potassium: 1709.9mg
Carbohydrates: 129.7g
Fiber: 10.5g
Sugar: 17.4g
Protein: 102.6g