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1
Blanch the spinach, drain and cool in cold water, squeeze out and cut into 3 cm pieces.
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2
Parboil the carrot also and cut into 3 cm rectangular slices.
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3
Slice the onion thinly.
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4
Put 10 g of butter and the oil from the tuna can into a frying pan.
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5
(Don't put in the tuna itself in yet.)
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6
Add the onion and carrot to the frying pan and saute.
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7
When the onion and carrot are cooked, season with salt, pepper, thyme and sage.
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8
Add the spinach and stir fry lightly, then turn off the heat.
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9
The thyme and sage are optional, but they really go well with tuna so I recommend adding them.
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10
Cool down the sauteed vegetables.
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11
If they are still hot when you add them to the egg, the egg will curdle, so watch out!
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12
While the vegetables cool down, butter the mold and so on.
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13
Beat the eggs in a bowl.
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14
Add the cooled down vegetables, tuna, cheese and mayonnaise, and mix well.
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15
Pour the mixture into a buttered mold, and smooth out the surface.
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16
Sprinkle lots of grated cheese on top if you like.
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17
You could put some more melting pizza cheese on top instead.
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18
Cook for about 15 minutes in a toaster oven and it's done!
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19
I used a 350 ml capacity gratin plate this time.
