Liturgical Year : Recipes : Tapas: Tuna Tartlets

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

show

Food Categories (5)

show

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.