Italian Tuna Pie

Ingredients:

• 225-250 gram of boneless, skinless tuna fish (that is: about ½ pound drained weight, not the
  weight of the can). Use 1-2 cans of tuna in water, not in oil.
• 100 gram grated cheese (not hard/dry cheese such Parmesan, which does not melt well; Frank
  uses Gruyere)
• 25-50 gram grated cheese
• 50 gram bread crumbs (dried)
• 1 egg, beaten
• 2 table spoons Italian herbs (mix of marjoram, thyme, rosemary, sage, oregano, basil)
• 10-12 black olives, chopped
• 1 grated onion
• 4 rounded tablespoons tomato ketchup
• 2 teaspoons minced garlic (or 1 rounded teaspoon of ground garlic)
• salt & pepper

Instructions:

• in a bowl, mash the tuna into small pieces
• add all the other ingredients (except the 25-50 gram grated cheese), and mix well
• press into quiche pan (a pan of 18 cm diameter and 6-8 cm high is fine)
• sprinkle the 25-50 gram cheese on top
• pre-heat oven to 180 °C (375 °F)
• bake for 30-40 min
• can also be made in personal-size ramekins, instead of one pan

[Recipe by Frank Dörenberg]