Crown of puff pastry swirls with tuna sauce

The crown of puff pastry swirls with tuna sauce is a dish that combines the idea of easy-to-serve finger food during an aperitif or buffet with that of a classic Italian cuisine: tuna sauce. Let’s see what’s needed to make it and how to proceed.

Ingredients

• 1 roll of rectangular puff pastry
• 200 g of drained oil-packed tuna
• 150 g of mayonnaise
• 30 g of salted capers
• A few oil-packed anchovies
• Some rocket leaves or other salad to taste
• Juice of half a lemon
• Salt and pepper to taste
• 1 egg yolk for brushing

Preparation

1. Preheat the oven to 180 °C.
2. Roll out the puff pastry on a work surface.
3. To prepare the tuna sauce, put the drained tuna, mayonnaise, desalted capers, anchovies, and lemon juice in a blender. Blend everything until you get a smooth and homogeneous cream. If necessary, adjust the seasoning with salt and pepper.
4. Spread the tuna sauce on the puff pastry evenly, leaving a 1 cm free edge at the sides.
5. Arrange the rocket leaves on top of the tuna sauce.
6. Roll the puff pastry carefully on the long side, forming a tight roll.
7. Cut the roll into swirls about 2 cm thick.
8. Place the swirls on a baking tray lined with parchment paper, arranging them in a circle like a crown and leaving a small space between each.
9. Brush each swirl with the beaten egg yolk.
10. Bake for about 15-20 minutes, or until the swirls are golden and crispy.
11. Let cool slightly before serving.

Curiosities

The tuna sauce is a typical condiment from Piedmont, usually paired with vitello tonnato, but it is extremely versatile. This version of the swirls is an original way to reinterpret a classic with a modern twist. You can vary the filling by adding ingredients like chopped artichokes or sundried tomatoes for an even richer flavor.