Carrot toast

Peel the carrots, then cut them into thin slices using a vegetable peeler. Arrange them on a baking tray lined with parchment paper so that the carrot slices overlap well. Double the layers so the base is sufficiently thick, BUT NOT TOO thick. (MULTIPLE LAYERING IS IMPORTANT! If the carrot layer is too thin, it may burn before the Plain cheese melts properly!)

Grate the Plain cheese and sprinkle it evenly over the carrot rectangle. Bake in a preheated oven at 190°C using the top and bottom heating setting for 15-20 minutes. Keep a close eye on it, as baking time may vary depending on the oven!

In the meantime, prepare the filling: combine the tuna with the olives, dill, salt, pepper, and sliced spring onion, then mix well with the Vegan crema. Once the tortilla base is baked, let it cool completely before filling. Spread the tuna cream on top first, followed by the arugula. Fold it in half and cut it into four equal triangles.

Enjoy your meal!