John Myers
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Tuna Cream on Puff Pastry Flowers
The perfect tuna cream on puff pastry flowers recipe with a picture and simple step-by-step instructions.
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.
Serve:
- 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 …
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