Thinly slice 1 large zucchini. crack 2 large organic eggs into a bowl and whisk until light and frothy, add 2 cans of Spanish tuna to a sieve and move around with a fork to drain the oil and reserve 1 can of diced tomatoes

Drizzle a generous tablespoon of extra virgin olive oil to a casserole dish and brush around the casserole, add a single layer of the sliced zucchini and season with sea salt and freshly cracked black pepper, add ½ of the diced tomatoes on top of the zucchini and evenly spread around, add ½ the tuna and evenly spread around, add ½ of the whisked eggs, again evenly spreading around, then add another single layer of the sliced zucchini and season again with sea salt and freshly cracked black pepper, add the remainder of the diced tomatoes and evenly spread around, add the remainder of the tuna and evenly spread around, add the remainder of the whisked eggs, freshly shred in about 1 cup of Manchego cheese, sprinkle with some dried oregano and a generous sprinkle of sweet smoked paprika, cover with foil paper

Add the casserole dish to a preheated oven bake+broil option 210 C - 410 F for 25 minutes, then remove the foil and add the casserole dish back into the oven, hit the heat to 250 C - 480 F and cook for 10 more minutes, remove from the oven and cover with a dish cloth for a couple of minutes, then sprinkle with freshly chopped chives and serve, enjoy!