Preparation

1. Mix the flour and almond powder in a bowl. Pour in the melted butter. Mix well.
   Add the lightly beaten egg whites, a pinch of Le Guérandais ground salt and a turn or two of ground pepper. Mix again.
   Add the crumbled tuna and drained sun-dried tomatoes to the salad bowl.

2. Pour into non-stick financier moulds.

3. Bake in a preheated oven at 180°C for 8 min.

4. Make sure the financiers are cooked by pricking them with a knife: they will be cooked when the knife comes out completely dry.
   

5. Unmold and serve as an aperitif or starter with a salad.