I used a 7½ x 11½ inch tart pan with removable bottom, if you use a smaller one just adjust the ingredients.
1 can of Genova brand tuna packed in olive oil
3 hard-boiled eggs, sliced
yellow, orange and red bell pepper, ¼ each, sliced thin into strips
olives, pitted and sliced, kalamata or green, a good ½ cup
capers, 1 or 2 tablespoons sprinkled about
green beans, precooked, steamed, a good handful
cherry tomatoes, sliced ½ cup to ¾
tiny red potatoes, sliced the same size and roasted until slightly golden, 8 or 9 or enough to scatter about the tart pan.
6 to 8 layers of phyllo dough, each layer sprayed or brushed with olive oil
FOR THE CREAM MIXTURE
3 large eggs
1 cup half and half
1 heaping tablespoon Dijon mustard
salt and pepper to taste
Instructions
Spray tart pan with olive oil, layer first sheet of phyllo, fitting it in around the tart pan. Spray or brush layer with olive oil, repeat until all 6 or 8 layers are used, if using a smaller tart pan adjust, keep in mind you want a nice crust that will hold all the ingredients.Place tart pan on top of a baking sheet for easy oven removal.
Whisk eggs, cream and Dijon together then pour mixture into the tart pan.
Arrange the ingredients on top of the creamy egg mixture, placing clumps of tuna all around. Arrange as you wish to fill in your pan, pressing down ingredients slightly to anchor into the mixture.
Bake at 400 degrees for 25 to 30 minutes or until egg mixture has set and phyllo is a nice golden color.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2015/02/tuna-nicoise-tart-phyllo-giveaway.html