the tomatoes, seed
, 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 1 minute. Add the tomato juice, season and cook until the juice is almost absorbed. Put this in the pastry
case (shell) and cover with the fish
. (If you are using fresh tuna cook it in a pan with a little more oil for about 2 minutes turning as necessary, then flake it.) Cover with the tomatoes
and grated cheese. Whisk
the eggs with the cream
and pour over the tomatoes, scattering the olives on top. Bake in the oven for 15 to 20 minutes.
Serve hot or cold with a green salad, or a salad of green beans
, or deep fried French Beans
which you have dipped in batter