Sun-dried tomato and tuna Financiers
Personnes
4
Difficulty
Easy
Preparation
20 min
Cooking
min
Budget
Inexpensive
Idéal avec Ground salt
Ingredients
- 150 G DE TOMATES SÉCHÉES À L’HUILE
- 80 G DE THON À L’HUILE D’OLIVE
- 4 BLANCS D’ŒUF
- 200 G DE FARINE
- 100 G DE BEURRE FONDU
- 80 G DE POUDRE D’AMANDE
- UNE PINCÉE DE SEL MOULU AUX LÉGUMES LE GUÉRANDAIS
- POIVRE DU MOULIN
Preparation
-
Mix the flour and almond powder in a bowl. Pour in the melted butter. Mix well.
Add the lightly beaten egg whites, a pinch of Le Guérandais ground salt and a turn or two of ground pepper. Mix again.
Add the crumbled tuna and drained sun-dried tomatoes to the salad bowl. -
Pour into non-stick financier moulds.
-
Bake in a preheated oven at 180°C for 8 min.
-
Make sure the financiers are cooked by pricking them with a knife: they will be cooked when the knife comes out completely dry.
-
Unmold and serve as an aperitif or starter with a salad.
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