Ingredients to make tuna puff pastry:
- 500 grams of frozen puff pastry
- 250 grams of fresh tuna crumbled
- 250 ml of cream
- 3 egg yolks
- 1 bunch of chives
- 1 bunch of chervil
- 1 bunch of tarragon
- 1 egg yolk to paint the puff pastry
- Salt
- Pepper to taste
How to make tuna puff pastry:
Roll out the puff pastry with a rolling pin, leaving it 5 mm thick. Cut two pieces of dough giving them the shape of a fish. Put them on a plate and put it in the fridge. Meanwhile, beat the very cold cream until it is whipped, add the yolks and whip again. Carefully add the shredded tuna, chopped herbs, salt and pepper. Remove the dough from the refrigerator, spread the filling over one of the fish-shaped pieces, leaving a cm from the edges uncovered. Moisten the edges with a little water, place the other part of the puff pastry on top and press the edges to stick. With a knife mark the two thicknesses of the dough all around and draw the fish scales (and the rest to your imagination). Paint the surface with the egg yolk. Put in a hot oven at 210º C for about 20 minutes. and serve garnished to your liking.
