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Catholic Recipe: Tapas: Tuna Tartlets

INGREDIENTS

  • Half a 7-oz can light meat tuna, drained and flaked
  • 3 teaspoons minced dill or cornichon pickle
  • 1/4 teaspoon picked juice
  • 2 tablespoons tomato sauce
  • 1/4 teaspoon wine vinegar, preferably white
  • 1 teaspoon minced onion
  • 2 tablespoons minced hard-boiled egg
  • 1/2 teaspoon chopped capers
  • 1/8 teaspoon cayenne pepper
  • Salt
  • Freshly ground pepper
  • About 12 puff pastry tartlet shells, preferably homemade; 1/4 pound dough necessary)
  • Green olives with pimiento, sliced crosswise, for garnish

Details

Yield: 12 pastry shells; 8-10 canapes

Prep Time: 10 minutes

Difficulty: •

Cost: $$$$

For Ages:All

Origin: Mallorca or Mayorca, Spain

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Food Categories (5)

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Feasts (1)

Also Called: Tartaletas de Atun

An easy-to-serve tapas of pickled tuna. The recipe for the tuna is a great egg/mayonnaise free tuna salad, which can be served in a variety of ways.

DIRECTIONS

Combine in a bowl all ingredients except the tartlet shells and olives. You can use right away, but the mixture gains in flavor when allowed to sit, refrigerated, for a few hours or overnight. Fill the pastry shells (not much more than a hour before serving) and garnish with the olive slices.

Variation: Use this same mixture to spread on bread as a canapé. Garnish with chopped hard-boiled egg (makes about 8-10 canapés.

Wheat-free version: fill lettuce leaves or hollowed tomatoes with the tuna mixture.

Recipe Source: Tapas: The Little Dishes of Spain by Penelope Casas, Alfred A. Knopf, 1985