Without draining, use a fork to mix the contents of the tuna in brine with the REGILAIT powdered semi-skimmed milk.
Beat the eggs, chopped basil and garlic for 2 minutes.
Grate the courgettes.
Add the olives, salt and pepper and mix well.
Cover the mixture and cook on a low heat for 6 to 7 minutes in a non-stick, lightly oiled pan.
Flip over like a pancake and cook for a further 2 minutes until golden brown.
Serve hot with a tomato coulis or cold with a mixed green salad and olive oil vinaigrette.

Chef’s tip:
For individual servings cook in two small frying pans or use a blinis pan.