Tuna Puff Pastry
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Author Notes: Thanks to boulangere I had some tuna packed in oil waiting in my pantry! Using a lemon mascarpone cream to tie together a few elements, this pastry came about. It is good for a nice supper, or a warm lunch, or cut up for appetizers. They are easier to eat with a fork and knife, as the creamy filling is a little runny, but very good! - Bevi
Makes 8 generous portions
- 2 sheets of puff pastry, rolled out slightly to form 12" x 12" squares
- 1 can Ortiz tuna, packed in oil. Reserve the oil.
- 2 teaspoons anchovy paste
- 4 ounces mascarpone cheese mixed well with the juice of 1/2 lemon
- 2 generous handfuls arugula, well washed and well dried
- 2 dozen or more roasted cherry tomatoes, or the equivalent of another variety roasted tomato
- oil from the tuna
- 1/2 cup Grana Padano or other hard Italian cheese, shaved or grated
- Preheat your oven to 375 degrees. Follow the instructions for each pastry sheet: With an offset spatula, spread a teaspoon of anchovy paste on the pastry sheet, leaving a one and a half inch margin around the edges of the sheet. Then, spread 1/4 cup of the mascarpone mixture over the anchovy paste. Scatter a generous handful of arugula atop the sheet.
- Open the can of tuna and drain out the oil; save it in a small bowl. Chunk the tuna and use half a can per pastry sheet. Scatter it over the arugula, and then place at least a dozen roasted tomatoes over the sheet.
- Fold each corner of the pastry sheet to the middle to form an "envelope". Brush the tuna oil over the top of the pastry, and then sprinkle 1/4 cup of cheese over the pastry. Place a few extra tomatoes in the center of the pastry. Make some knife slits on the pastry.
- Place on a parchment paper lined baking sheet and bake for about 17 minutes, or until the pastries are puffed and golden. Allow the pastries to cool slightly so the flavors will be enhanced, and so you save your tongue from a burning. Serve with a light salad.
- This recipe was entered in the contest for Your Best Lettuce
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
- This recipe was entered in the contest for Your Best Canned Fish Recipe
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11 months ago LE BEC FIN
hmmmm, love it! but i'd like some more texture in here, so i might add toasted pine nuts, chopped sauteed fennel and celery, and maybe some green olives......... Thx much for the inspiration!
over 1 year ago inpatskitchen
This looks and sounds absolutely heavenly!!
over 1 year ago Bevi
Thanks Pat!
over 1 year ago ChefJune
Wow! this sounds delicious. I even think I have all the ingredients in the house. It may be on deck for this weekend. Would be especially yummy with a glass of Champagne!
over 1 year ago Bevi
I knew I was missing an ingredient! The Bubbly! Thanks, ChefJune - I hope you enjoy!
over 1 year ago Fairmount_market
This sounds delicious. I'm glad you were able to post it,
over 1 year ago Bevi
Thanks F_m!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Oh I do love puff pastry and what a delicious filling, Wonderful!
over 1 year ago Bevi
Thank you Suzanne! I think it would also be great with smoked salmon.
over 1 year ago lapadia
I'll take puff pastry anytime, thank you, and what a delicious looking photo, Bevi!
over 1 year ago Bevi
That's high praise coming from a priestess of breads stuffed wit goodness!
over 1 year ago Bevi
with wit and with goodness!
over 1 year ago lapadia
:) :)
over 1 year ago Bevi
Thank you, and thanks to you!
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Ohhhhhhhh, did someone say puff pastry? Heavenly, so heavenly.