• 2 can(s) John West No Drain Less Mess Tuna
• 375 g ready rolled puff pastry
• 2 lbs large onions, finely sliced
• 1 tbs balsamic vinegar
• 1 lbs good handful of black olives, halved
• 2 tbs olive oil
• 2 tbs sliced roasted red peppers (from a jar)
• 1 lbs handful of rocket or watercress leaves
• lbs salt and pepper

Preheat oven to 200*C/gas mark 6. Cut the pastry into 4 discs approximately 10cm/4” wide.

Heat the olive oil in a large frying pan, add the onions and cook over a low heat for 10-12 minutes or until soft and golden. Add the vinegar and cook for 2 more minutes, allow to cool.

Put the pastry discs onto a non stick baking tray. Divide the onion mixture between each, leaving a 1 cm border to allow the pastry to puff up. Bake in the oven for 10-12 minutes or until puffed up and golden brown.

Mix the black olives, rocket, red peppers and tuna together and season lightly. Once the discs of pastry come from the oven spoon the tuna mixture on top and serve straight away.