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Tuna And Fennel Coulibiac

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Ingredients
  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)
  Salt To Taste
  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)
Directions

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 220°C/425°F/gas mark 7 for about 25 minutes until golden brown.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood

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