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Tuna and Chive Parcels with Virgin Frozen Spritz
These pastry tuna bites are one of my mum’s most requested savoury treats, absolutely addictive! Paired with a Virgin frozen spritz… next level! @silviasitalianmasterclass
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Ingredients
For the Tuna and Chives Parcels
1 tablespoon of extra-virgin olive oil
2 brown onion, finely chopped
4x 160g x 95gr tins of tuna in olive oil, drained
120 gr of melty cheese, like provola or scamorza, chopped into cubes
1 tablespoon of dijon mustard
2-3 tablespoons of chopped chives
salt and pepper for seasoning
2x 30×30 thin sheets of puff pastry
1 beaten egg
2-3 tablespoons of fennel seeds
Preheat your oven to 200 C, conventional. Line an oven tray with baking paper.
Heat up the oil in a medium pan, add the onion and cook over medium heat for 2-3 minutes or until soft, then add the drained tuna and mix through. Turn off the heat, add cheese, chives and mustard. Mix and allow the residual heat to melt the cheese. Taste for seasoning and adjust accordingly.
Let the mixture cool for 10 minutes, then divide it into two and place each half in the centre the two pastry sheets. Wrap to create 2 parcels. Brush with egg and sprinkle with fennel seeds. Score the top with a sharp knife, creating 7-8 slashes.
Bake for 25-30 minutes or until nicely puffed and golden brown.
Serve warm or at room temperature.
For the Frozen Virgin Spritz
serves 4
2x 330ml 200 ml bottles of Aranciata
300 gr of frozen raspberries
1 cup (250ml) of freshly squeezed orange juice
fresh raspberries and orange slices to serve
Place frozen raspberries and orange juice into the bowl of a food processor and whiz until smooth and soft serve constancy. Divide into 4 Spritz glasses, top with the aranciata, top with fresh raspberries and serve with orange slices around the rim of the glass.
Capriccio Tuna (beautiful, fleshy, yellowfin Tuna in olive oil) by @basile_imports
Salamini cheese (sweet, delicate and super melty) by @floridiacheese
Aranciata (sweet, tangy, effervescent) by @sanpellegrino_aus | Posted on 13/Mar/2024 01:46:10
