Tuna fillets in puff pastry crust with potatoes, made with natural tuna. The search for a quick and tasty starter is the mood of the moment: Christmas and New Year are approaching and we want to prepare the perfect appetizer that everyone likes, but at the same time, with so many things to cook, takes as little time as possible. So, thinking about the common need to “make a good impression at the table” without stress, I created these parcels of Nostromo Natural Tuna Fillets in glass jar, wrapped in a lemon-scented potato cream and enclosed in a golden puff pastry shell. Nostromo Tuna Fillets come only from selected raw materials processed according to tradition and experience and, since quality must be a watchword when preparing the holiday menu, I chose them as the stars of many of my Christmas recipes. Are you ready to join me in the kitchen to make Tuna fillets in puff pastry crust? Let’s go, but first I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Budget
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making tuna fillets in puff pastry crust
- 2 rolls puff pastry (rectangular)
- 14 oz potatoes
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1 lemon (organic, zest only)
- 7 oz Nostromo Natural Tuna Fillets in glass jar
- to taste egg (beaten)
- to taste sesame seeds (or those you prefer)
Tools
- Baking tray
- Bowl
- Oven
Steps to make tuna fillets in crust
Cook the potatoes: you can boil them for 35–40 minutes or until tender when pierced with a fork, or steam them for 20 minutes in a microwave steamer. Once cooked, peel and mash the potatoes, add salt, parsley, black pepper, extra virgin olive oil and lemon zest, mix and let cool.
Unroll the puff pastry, and from each roll cut 6 squares 4×4 in, set aside the leftover pastry.
In the center of each square place a little of the potato mixture, flatten it and lay a piece of tuna (about 1.6–2.0 inches long and about 0.4 inch thick), cover with more potato mixture and sprinkle with more pepper. Close to form little parcels, wrapping the filling with the pastry; use the excess pastry for decorations. Beat the egg and brush the surface of the parcels, sprinkle with seeds and bake in a convection oven at 392°F for 25 minutes. Remove from the oven, let cool for a few minutes and serve.
The tuna parcels should be served and enjoyed immediately when freshly baked. If you need to organize ahead of time, assemble the parcels (with all ingredients cold) and store them in the fridge covered with plastic wrap for up to 24 hours. At serving time, brush them with beaten egg, sprinkle with seeds and bake.
