Tuna And Fennel Coulibiac
|Fennel bulb||1 , chopped|
|Onion||1 , chopped|
|Butter||1⁄2 Ounce (15 Gram, 1 Tablespoon)|
|Canned tuna||6 1⁄2 Ounce, drained (1 Small Can, 185 Gram)|
|Canned mexican sweetcorn||7 Ounce (200 Gram, 1 Small Can)|
|Mayonnaise||45 Milliliter (3 Tablespoon)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Freshly ground black pepper||To Taste|
|Frozen ready rolled puff pastry||13 Ounce, thawed (375 Gram)|
|Beaten egg||1⁄2 Cup (8 tbs) (For Glaze)|
|Fennel seeds/Poppy seeds||2 Teaspoon|
|Cucumber salad||1 Cup (16 tbs) (For Serving)|
Fry (saute) the fennel and onion in the butter for about 3 minutes, stirring until softened and slightly golden.
Remove from the heat and stir in the tuna, sweetcorn, mayonnaise, parsley and seasoning.
Unroll the pastry on to a dampened baking sheet.
Spoon the filling down the centre.
Make horizontal slits in the pastry at 2 cm/3/4 in intervals down both sides to within 2.5 cm/1 in of the filling.
Fold the pastry ends over the filling, then lift the strips of pastry up over the filling from alternate sides to form a plait.
Brush with beaten egg to glaze and sprinkle with the fennel or poppy seeds.
Bake in a preheated oven at 220Â°C/425Â°F/gas mark 7 for about 25 minutes until golden brown.