Ingredients
Serves 4
3 eggs
40 g lactose-free grated cheese
4 g fine salt
50 g extra virgin olive oil
250 g lactose-free milk
16 g instant yeast for savory pies or 8 g cream of tartar + 4 g baking soda
300 g rice flour
60 g potato starch
50 g pitted green olives
50 g pitted black olives
100 g natural tuna in glass jar, drained weight
100 g lactose-free mozzarella
100 g lactose-free emmental
Preparation
1-Break the eggs in a bowl. Add the teaspoon of salt, the grated cheese and mix with a fork.
2-Now pour in the extra virgin olive oil, the lactose-free milk, the ground white pepper and mix all the ingredients.
3-Add the rice flour, potato starch, cream of tartar previously combined with the bicarbonate (or the sachet of yeast for savory preparations) and mix with a whisk, until the mixture is smooth and without lumps.
4-Add the drained tuna, the green and black olives cut into rounds, the lactose-free mozzarella and the Emmental in pieces and mix all the ingredients.
5-Oil and flour a 22 cm diameter cake tin and pour in the mixture. I used a star-shaped mold, but you can use the cake tin you prefer.
6-Bring the savory tuna and olive pie to cook in a static oven, preheated to 180° for about 40 minutes. The toothpick test is valid.
7-Once the savory pie is cooked, let it cool before removing it from the mold and bringing it to the table for dinner
