I always stock up on cans of tuna whenever they are on sale at Costco. Versatile, nutritious, affordable, readily available and shelf-stable. An excellent source of lean protein, rich in omega-3 fatty acids, vitamin D and selenium. Filling for the puffs is easy and can be prepared in minutes. With frozen puff pastry from the store, these puffs can be assembled and baked in no time. Perfect as a starter for a party and a crowd-pleaser.
Defrost puff pastry in the refrigerator and work with it when it is cold. Roll it on a lightly floured surface. The filling should be at room temperature. If warm with moisture, the puffs will turn soggy. The oven has to be preheated at the right temperature before the puffs can be baked. Intense heat from the oven turns the moisture in the dough into steam. The steam forces the layers of dough to separate, rise and puff up before evaporating into the oven.
Defrost puff pastry in the refrigerator and work with it when it is cold. Roll it on a lightly floured surface. The filling should be at room temperature. If warm with moisture, the puffs will turn soggy. The oven has to be preheated at the right temperature before the puffs can be baked. Intense heat from the oven turns the moisture in the dough into steam. The steam forces the layers of dough to separate, rise and puff up before evaporating into the oven.
Tuna Puffs
(Yields 8)
Filling
Ingredients:
2 cans of tuna (184 grams each)
2 green onions (chopped)
2 large cloves of garlic (finely minced)
2 green chillies (chopped)
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon chilli powder
1 tablespoon breadcrumbs
dash of lime juice
freshly cracked black pepper
few coriander leaves (chopped)
2 tablespoons butter
Method:
Heat butter in a pan and sauté green onions with garlic. When soft and fragrant, add green chillies along with the spice powders. Cook on medium heat, fry well and incorporate only the tuna after draining out the brine. Sprinkle lime juice, freshly cracked black pepper and stir well until combined.
Mix in the breadcrumbs to absorb any moisture.
Garnish with coriander leaves.
Set filling aside to cool.
Note:
Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gms containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten for egg wash)
Method:
Preheat oven to 400 F or 200 C.
On a lightly floured surface, roll each block of puff pastry into 9” x 9” square. Cut this large square into 4 equal squares. Put spoonfuls of filling in each. Brush edges with egg, bring the outer corner to the centre and seal. With the tines of a fork, mark along the edge of the pastry. Place each pastry puff in a baking sheet lined with parchment paper. Brush the top with egg wash and bake until puffed and brown for 20 minutes.
Serve warm.
(Yields 8)
Filling
Ingredients:
2 cans of tuna (184 grams each)
2 green onions (chopped)
2 large cloves of garlic (finely minced)
2 green chillies (chopped)
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon chilli powder
1 tablespoon breadcrumbs
dash of lime juice
freshly cracked black pepper
few coriander leaves (chopped)
2 tablespoons butter
Method:
Heat butter in a pan and sauté green onions with garlic. When soft and fragrant, add green chillies along with the spice powders. Cook on medium heat, fry well and incorporate only the tuna after draining out the brine. Sprinkle lime juice, freshly cracked black pepper and stir well until combined.
Mix in the breadcrumbs to absorb any moisture.
Garnish with coriander leaves.
Set filling aside to cool.
Note:
- Filling more than enough for 8 puffs.
- Use only one can of tuna with one large boiled potato (cut into small cubes), if desired. Omit breadcrumbs if potato is used.
- No salt used for the filling. Add if needed.
Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gms containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten for egg wash)
Method:
Preheat oven to 400 F or 200 C.
On a lightly floured surface, roll each block of puff pastry into 9” x 9” square. Cut this large square into 4 equal squares. Put spoonfuls of filling in each. Brush edges with egg, bring the outer corner to the centre and seal. With the tines of a fork, mark along the edge of the pastry. Place each pastry puff in a baking sheet lined with parchment paper. Brush the top with egg wash and bake until puffed and brown for 20 minutes.
Serve warm.
