I can’t stand tuna, but everybody else in my family loves it. So, when I’m making this recipe, I’m just about holding my nose at the same time and certainly trying my best to breathe in as far away from the tuna as humanly possible.
1 oz of butter
1 oz flour
1 cup milk
1 1/2 tins tuna in sunflower oil, drained
grated rind and juice of a lemon
1 small packet of frozen puff pastry (thawed)
1 beaten egg
Melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Add the milk and bring to the boil, stirring until smooth. Simmer for 2 minutes. Stir in the flaked tuna fish, lemon rind and 2 teaspoons of lemon juice. Season with pepper and cool.
Cut the thawed pastry into 4 equal rectangles, then roll them out until they are about 8 inches square. Place them on a baking tray and then brush the edges of each one with beaten egg.
Divide the filling equally between the 4 pieces of pastry and then gather the 4 corners of each one together to form a sort of swag bag shape and squish the edges well together, giving the gathered corners a little twist.
Brush the pastry with the beaten egg, then place the baking tray in a pre-heated oven at gas mark 6 or 200 C for about 25 – 30 minutes. Check to see how they are getting on after 20 minutes, in case you have quite a fierce oven, I find that they do vary.
This is very much enjoyed by all my tuna lovers, however it can easily be adapted to use up cooked chicken. I add some sauted leek to the mixture, the frozen kind is fine, it saves on all that leek preparing.
I’m sure that you can think of lots of other filling possibilities. These are so easy to make and the good thing is that you then know exactly what is in them. I’m always a bit suspicious of commercially made pastry things.
Use dolphin friendly tuna of course.