Tuna, Cranberry and Arugula Tart

Ingredients:

• 1 unbaked pie crust
• 1 can of tuna, drained
• 1/2 cup dried cranberries
• 1/2 cup chopped arugula
• 1/2 cup mayonnaise
• 1/4 cup chopped red onion
• 2 tablespoons lemon juice
• 1 teaspoon dried dill
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Roll out pie crust and place it in a 9-inch tart pan. Trim away any excess crust.
3. In a medium-sized bowl, mix together tuna, cranberries, chopped arugula, chopped red onion, mayonnaise, lemon juice, dried dill, salt, and pepper.
4. Spoon the tuna mixture into the prepared tart crust and smooth it out evenly.
5. Bake for 25-30 minutes, or until the crust is golden brown and the filling is hot and bubbly.
6. Remove from oven and let cool for a few minutes before slicing and serving.

Verdict:

This Tuna, Cranberry and Arugula Tart is a delicious and unique twist on a classic tuna salad. The combination of sweet cranberries and peppery arugula add a nice balance of flavors to the dish. The creamy mayonnaise and tangy lemon juice create a smooth texture with a nice kick of acidity. Overall, this tart is a perfect blend of savory and sweet.

Serving Suggestions:

Serve this tart warm or at room temperature as a main dish for lunch or dinner. It pairs well with a simple green salad or roasted vegetables on the side. It can also be sliced into smaller pieces and served as an appetizer or as part of a party platter.