Tuna with tomatoes and olives "Clawfoot" in French

300 g canned in its own juice tomatoes

250 g canned tuna (preferably in its own juice)

200 g olives pitted

100 ml milk
what kind of milk should I choose? we'll show

50 g hard cheese grated

2 eggs

1 tbsp. olive oil

1 tsp. starch

Recipe French cuisine that combines two useful ingredient - tuna and olives, to serve this dish better in the cold.

With tuna decant the liquid, mash with a fork, pulling fish from the banks.

2 tbsp. of milk to dissolve the starch.

Egg whisk, pour in the remaining milk, add diluted in milk, starch and stir.

Crush the tomatoes and mix with the fish, then mix everything with egg and milk mass, pepper and salt.

Olive oil to grease a baking dish, put the mixture at the same distance to decompose whole olives, sprinkle with cheese.

To cook the tuna with tomatoes and olives "Clawfoot" in French in a preheated 180 degree oven for 30-40 minutes, serve cold or after the dish has cooled to room temperature.