Clean / peel and cook the Brussels sprouts and potatoes. Cut the potatoes into slices approx. 5 mm, halve the Brussels sprouts. Take a baking dish and start with a layer of potatoes. Open the tuna can and spread the oil over the potatoes. then layer a layer of Brussels sprouts. Cut the tuna into small pieces with a fork and spread 1/2 can on top of the Brussels sprouts in the form of flakes. Spread the beaker of creme fraiche, now season with spices. then start again with the potatoes as described above. For the shot, use the cream instead of the creme fraiche and spread the cheese. The whole thing is then placed in the oven preheated to 175 ° C for about 20 minutes on the middle rack.
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