Prep 15 mins
Cook 20 mins
As my DS does not like Tuna, I take any chance to try something different when he is not home and usually want something that is quick and so easy. Ahh well, when the kids are away....lol ;-) Found this recipe from Kraft, and it works quite well with salad & I think would work really well in winter with vegetables...... although I think a nice salsa or sauce would go really well with it also. Which I will add next time.
- 425 g tuna, drained (chunks in springwater)
- 250 g cream cheese, cubed and softened
- 310 g corn kernels, drained
- 1⁄2 cup grated tasty cheese
- 4 spring onions, finely chopped
- 1⁄4 cup flat leaf parsley, chopped
- freshly ground black pepper, to taste
- 2 sheets puff pastry, partially thawed
- milk, for glazing
- Pre-heat youtr oven to 200ºC. Combine the tuna, cream cheese, corn, tasty cheese, spring onions, parsley and pepper. Mix until well combined.
- Lay one puff pastry sheet on benchtop. Spread tuna mixture over one half of the pastry, leaving a 2cm border from the edge. Using a sharp knife, cut 6 x 4cm slits in the other side of pastry. Fold over filling and seal at edges. Repeat with remaining pastry and filling for another slice.
- Brush pastry with milk and bake for 20 minutes, or until golden.
- Cut into slices to serve with green salad and or vegatables.
As we don't really care for tuna I used tinned red salmon and halved the recipe for 3 of us (have one slice left over which the DM has already claimed), had to use some dry parsley as my fresh from the garden was rather shrivelled after our last heat burst of weather, but otherwise made as per recipe and the surprise factor was the DM, usually with pastry dishes she picks out the filling and eats the pastry first but tonight the filling vanished first and then the lovely crisp pastry. Thank you Tisme, made for Make My Recipe - Summer Edition.