I prepared these rye tartlets with tuna sauce and three tomatoes as a finger food, and they were a hit.
To avoid the usual shortcrust, I mixed white flour with rye flour, thus obtaining a more rustic-flavored shortcrust that perfectly complements the taste of the tuna sauce.
The tuna sauce is prepared without mayonnaise, using only hard-boiled eggs, as was traditionally done in Piedmont in the vitello tonnato recipe in an old-fashioned way.
To decorate the tartlets, I finally used three types of cherry tomatoes: red datterini, yellow datterini, and camone tomatoes. This way, my tartlets are also visually appealing, with all the colors of summer, and they will be a perfect appetizer or an irresistible finger food for an aperitif.
More ideas for your aperitifs:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 16 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 140.02 (Kcal)
- Carbohydrates 10.00 (g) of which sugars 1.48 (g)
- Proteins 5.64 (g)
- Fat 8.51 (g) of which saturated 4.00 (g)of which unsaturated 4.15 (g)
- Fibers 1.36 (g)
- Sodium 251.45 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the tartlets with tuna sauce
- 3/4 cup all-purpose flour
- 3/4 cup rye flour
- 7 tbsp butter
- 1 1/2 cups cherry tomatoes (mixed red and yellow datterini and camone)
- 2 eggs
- 1 can tuna in oil (about 5 oz)
- 4 fillets anchovies in salt
- 1 tsp capers in salt
- 1 bunch parsley
- 1 tbsp lemon juice
- to taste salt
- 1/3 cup chopped pistachios
Tools
- 1 Mold silicone tartlet mold
- 1 Food processor
- 1 Rolling pin
- 1 Pastry bag
Preparation of the tartlets with tuna sauce
To prepare the tartlets with tuna sauce, first hard-boil the eggs by placing them in a saucepan with cold water. Bring to a boil and cook the eggs for 10 minutes, then remove from heat, cool them under cold water, and peel.
Then, knead the shortcrust pastry.
In a bowl, mix the two flours with the butter cut into pieces, working with your fingers until a crumbly mixture is obtained
Add 8 tablespoons of water and a pinch of salt, and knead until a firm dough is obtained
Roll out the shortcrust pastry with the help of a rolling pin to a thickness of about 1/6 inch. Cut out rounds with a glass or pastry cutter and place the tartlets in the appropriate mold
Bake the tartlets in a preheated oven at 350°F for about 15 minutes, then remove from oven and let cool.
Meanwhile, prepare the tuna sauce
In the food processor, place the drained tuna, anchovy fillets, well-desalted capers, hard-boiled eggs, parsley, and lemon juice
Blend everything until a smooth mousse is obtained
With the help of a pastry bag, fill the tartlets with the tuna sauce
Cut the cherry tomatoes into wedges
Decorate each tartlet with three wedges of different colored cherry tomatoes
Finish with the chopped pistachios and serve
Storage
The rye tartlets with tuna sauce and three tomatoes can also be prepared in advance and stored in the fridge, but I recommend not keeping them for more than half a day before storing.
