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- 150 g dried tomatoes in olive oil
- 80 g tuna in olive oil
- 4 egg whites
- 200 g flour
- 100 g melted butter
- 80 g powdered almonds
- A pinch of Le Guérandais ground salt with vegetables
- Freshly-ground pepper
Mix the flour and powdered almonds in a salad bowl. Pour in the melted butter. Mix well.
Add the lightly-beaten egg whites, a pinch of Le Guérandais ground salt with vegetables and one or two twists of the pepper mill. Mix again.
Add the flaked tuna and the drained tomatoes to the bowl.
Pour the mixture into the non-stick financier dishes.
Place in a pre-heated oven at 180°C and cook for 8 minutes.
Check to see whether the financiers are cooked by piercing them with a knife: they are cooked when the knife comes out dry.
Remove from the dishes and serve as an aperitif or as a starter with a salad.