Tuna, caper and lemon parcels.
Cook time: 20 mins | Prep time: 20 mins | Makes: 8
Ingredients.
425g Sirena tuna, drained
1/4 cup capers
2 tablespoons tomato paste
1 lemon, zest
1 shallot, thinly diced (1/2 cup)
pepper to taste
2 sheets puff pastry, store-bought (approximately 250g)
Garnish:
mayonnaise
shallots
Method.
1. Preheat oven to 180°C fan forced (350°F). Grease 8 holes of a muffin tray. Get a 10cm round disc. Bring pastry to room temperature.
2. In a bowl add tuna, tomato paste, baby capers, lemon zest, shallots and pepper. Mix to combine.
3. With a 10cm round disc, cut 8 circles. Place in the palm of your hand and add 1 full dessert spoon of tuna mixture into the centre. Bring the outside of the pastry in by pinching and then pleating up and around in a circular motion. Repeat 7 times and place each parcel into the greased muffin hole.
4. Bake for 20 minutes and let cool for 5 minutes before serving with some mayonnaise and shallots.
