Embedded in the night

Ingredients for 4 servings:

• 200 g flour
• 150 g butter
• 80 ml water
• ½ tsp salt
• 2 cans of tuna, in its own juice
• 200 g mushrooms
• 1 large onion(s)
• 2 garlic cloves
• 500 g tomatoes
• 75 g green olives, stuffed
• some butter
• basil
• salt and pepper
• Breadcrumbs, for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tuna cake

For the dough: Preheat the oven to 220°C. Sift the flour into a bowl and knead with the butter, water, and salt, first using a hand mixer, then on the countertop by hand. Roll out the dough. Grease a springform pan (28 cm in diameter) and sprinkle with breadcrumbs. Place the dough in the pan, press up the edges slightly, and prick several times with a fork. Bake in the oven for fifteen minutes. For the topping: Clean and slice the mushrooms, peel and finely chop the onion, blanch the tomatoes, remove the seeds, and slice them. Peel and press the garlic. Drain the olives and tuna. Sauté the onion in a little butter until translucent, add the mushrooms, tomatoes, garlic, and olives, and saute. Shred the tuna and add it to the mixture. Season with salt, pepper, and basil and simmer over medium heat for ten minutes until reduced. Further preparation: Pour the filling onto the pre-baked dough, sprinkle with breadcrumbs and butter flakes, and bake for another fifteen minutes at 220°C.