Delicate Mini Tuna Tartlets
40 Min Serves 10
- 2 110g John West No Drain Fridge Pot Tuna Steak with a little spring water
- 2 large tomatoes, de-seeded and finely diced
- 1/2 clove of garlic, crushed or finely chopped
- 1/4 red onion, finely chopped
- 4 basil leaves, torn
- 1 tsp extra virgin olive oil
- Black pepper
- 1/2 jar of mixed mushroom antipasti, oil drained away
- 1 tsp crème fraiche
- 1 tsp fresh chives, snipped
No Drain Fridge Pot Tuna Steak With A Little Spring Water
Tuna steak with a splash of spring water. Mess-free, natural and the perfect fuel for after the gym, this is post-workout protein made easy in our no drain, fridge-friendly pot.
To make the tuna tartlets recipe, roll out the pastry until quite thin (about 2mm) and cut out 10 squares approx. 7cm x 7cm. Place well spaced onto 2 baking trays lined with baking parchment (or oil the trays). Brush a little milk around the edge of each square. Cut strips of pastry to make a rim around each square and place on top. Gently prick the base of each square with a fork. Bake in a hot oven 220°C for 6 to 7 minutes until puffed and golden, then set aside.
Meanwhile mix the ingredients for the tomato filling together in a bowl, stir then set aside. In another bowl mix together the mushrooms with the crème fraiche and chives.
When the tartlets are cool, spoon the tomato mixture into half the pastry cases and the mushroom mixture into the rest. The John West Tuna is to be added in equal portions to the tartlets with the chosen filling. Best served straight away.
For more information on all our Tuna Recipes please click here.
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