Tuna bake with courgette

For this recipe, prefer eggs from free-roaming hens and responsibly caught tuna from fisheries which respect the local quotas and guarantee quality fish. Serve the dish with a green side salad and good whole wheat bread for a balanced meal.

2 servings

1 courgette

2 eggs

2 tbsp. crème fraiche 15% fat or cream

Olive oil

About 100 g (net weight) tinned tuna in brine

A handful of grated parmesan

Freshly ground black pepper

Preheat the oven to 180° C.

Wash the courgette and cut into very  thin slices.

Coat a non-stick oven-proof dish with olive oil. Divide the tuna and courgette slices in it. Whip the eggs with crème fraiche, black pepper, and parmesan and pour into the dish. 

Bake for 25- 30 minutes. Serve at once.