Tuna Cream on Puff Pastry Flowers

5 from 7 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 407 kcal


Tuna creme:

  • 195 g Tuna in its own juice, canned
  • 200 g Sour cream
  • 200 g Olive oil
  • Salt pepper

Tomato and pepper salad:

  • 6 Vine tomatoes
  • 1 Yellow pepper
  • 1 Green paprika
  • 1 small Onion
  • 2 tbsp Olive oil
  • 1 tbsp Ginger honey vinegar
  • Salt pepper

Puff pastry flowers:

  • 1 role Puff pastry
  • 2 tbsp Liquid butter


Puff pastry flowers:

  • Roll out the puff pastry and use a cookie cutter to cut out small flowers. Place these on a baking sheet lined with baking paper, brush with the liquid butter and bake in the preheated oven at 175 ° C for about 10-12 minutes.

Tuna creme:

  • Drain the tuna. Puree the sour cream and tuna with a little olive oil. Season the cream with salt and pepper.

Tomato and pepper salad:

  • Wash tomatoes and peppers and rub dry. Peel the onion. Cut the tomatoes, peppers and onions into small cubes, mix with the olive oil and the ginger-honey-vinegar, season with salt and pepper.


  • Arrange the tuna cream, tomato and pepper salad and a puff pastry flower together (the remaining puff pastry flowers are also sufficient - instead of bread).

A notice:

  • As you can see in the pictures, I served half quail eggs ...


Serving: 100gCalories: 407kcalCarbohydrates: 2gProtein: 2gFat: 44g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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