- 2 x 170 g Woolworths chunk light-meat tuna in brine cans, drained
- sea salt and freshly ground black pepper, to taste
- 250 g bacon, roughly chopped
- 2 T olive oil
- 5 free-range eggs
- 2 cups cream
- 30 g parsley, roughly chopped
Preheat the oven to 180°C. Mix the eggs, cream, parsley and tuna in a large mixing bowl and season to taste.
Add half the bacon, reserving the other half. Fill 6 individual ovenproof bowls (or tuna cans) with a cup of mixture and bake for 30–40 minutes, or until the egg has set.
Fry the remaining bacon in the olive oil until crispy and sprinkle over the cooked savoury tarts.