Tuna puff pastry

Tuna puff pastry

Prep. 15 mins
Cooking 20 mins
Serving 6

INGREDIENTS Measurements


2 cans Tuna in olive oil
1/2 cup red onion, chopped
1 tablespoon parsley, chopped
2 tablespoons spring onion, chopped
1 red pepper, chopped
1 tablespoon mayonnaise
1/4 cup grated mozzarella cheese
8 puff pastry squares
1 tablespoon sesame seeds
1 tablespoon black sesame
1 egg wash for brushing



  • - Preheat oven to 180 degrees Celsius.
  • - Drain tuna and place in a bowl.
  • - Add cheese, mayonnaise, onion, parsley and pepper. Season with salt and pepper. Stir to combine.

  For Diamond Shape

  • - Fold one corner of the square over on top of the opposite corner- forming a triangle, with the point of the triangle facing away from you.
  • - Make two diagonal cuts along the outside edge of the triangle with a sharp knife, leaving the tip uncut about 1 cm from the top.
  • - Unfold the triangle and brush with the egg wash, place a small amount of the tuna mixture at the end of two edges.
  • - Take the outer edge and fold it over until it meet the cut at the other end.
  • - Repeat on the other side to form a diamond.
  • - Fill the middle with some of the tuna mixture, garnish with olive slice, and place on a sheet pan.

  For Pinwheel Shape

  • - Make four diagonal cuts at each corner of puff pastry square.
  • - Brush the center with egg wash, Fold one corner from each piece into the center, pressing it lightly
  • - Fill the middle with tuna mixture, garnish with olive slices, and place on a sheet pan.

  For Flower Shape

  • - Cut two lines along each edge of the square, creating a smaller square with the center of each edge uncut, about 1 cm away from the edge of the big square.
  • - Bring each outer corner to the center of the square and pinch to seal.
  • - Place tuna mixture on all four corners. Place a cherry tomato at the center.
  • - Arrange on a sheet pan.

  Tuna Rolls

  • - Place about one tablespoon of Tuna mixture on one end of each square.
  • - Fold the top of the square over the tuna mixture leaving the bottom.
  • - Pinch 2 opposite ends of each square, making sure it’s firmly sealed.
  • - Cut the remaining puff pastry into strips along the bottom.
  • - Brush with remaining egg wash.
  • - Sprinkle sesame and black sesame seeds on top of the puff pastry.
  • - Bake for about 20 minutes or until pastries are golden brown.
  • - Serve warm.


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