ASPARAGUS AND TUNA TART

Open the tuna cans and save the oil to use it in the dough. Trim and cut the asparagus spears into pieces. Place in hot water and let sit until barely tender, about 2 minutes. Peel and dice the potatoes and cook in boiling salted water until tender. When ready drain them and let cool.

Prepeare the dough. In a mixing bowl combine all the ingredients until thay come together and form a ball. Wrap in plastic and chill until firm. Preheat the oven to 160ºC. Light dust the dough and place it between two sheets of parchment paper. Roll out the pastry and line a tart tin. Using your fingers, gently press the dough into the edges of the tin. Arrange the potatoes and asparagus spears and bake for about 20 minutes or until the tart is baked. Remove from the oven add the oven add the tuna and serve with fresh rocket leaves.

For serving

Rocket leaves