Puff Pastry Boats with Serrats Bonito del Norte White Tuna

little-puff-pastry-boats-with-white-tuna-albacore-cogote-fillets.jpg Serrats Bonito del Norte en oliva_Frasco 250gr.jpgIngredients

Preparation

For the little boats:

  • Preheat the oven to 180-200º.
  • Use the tuna can (empty and clean) to shape the little boats. Cover the outside of the can with ¼ of the puff pastry. Flatten the pastry until it is the same shape as the can and cut off any extra.
  • In a bowl, mix the honey and a few drops of water. Microwave for 15 minutes.
  • When the mixture is diluted, use it to baste the pastry and bake in the oven for 10 minutes with the can opening facing downwards.
  • Remove the pastry from the mold and repeat the operation to make the other 3 little “boats”.

Stuffing:

  • Put a layer of tomato sauce and a little oregano in the bottom of the pastry cases. Put a slice of boiled ham on two of the little boats. Top with a little of the grilling cheese mixture and put to one side.
  • Microwave the garlic shoot with a few drops of oil. Slice into pieces and add to the other two little boats.
  • Add the cubes of cheese and the Herbes de Provence.
  • Place “Bonito del Norte Cogote” fillets on each little boat, without having strained off too much of the liquid.
  • Top with a little grated grilling cheese and a little more oregano.
  • Lastly, put the little boats in the oven (switched off but still warm) for a few minutes, until the cheese has melted as desired.

 

Photo and recipe courtesy of the Serrats kitchen! Thanks, Serrats! 


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