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Tuna and Ricotta Lemon Boats

17/11/2023

Ingredients

  • 200 g of oil-packed tuna, well drained
  • 100 g of fresh ricotta
  • 1 tablespoon of salted capers, rinsed and chopped
  • 1 tablespoon of lemon juice
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 12 ready-to-use filo pastry or brisée pastry boats
  • Extra virgin olive oil to taste
  • A few chopped fresh basil leaves (Italian variation)
  • Pitted Taggiasca olives for garnishing (optional)

Preparation

  1. Prepare the Filling: In a food processor, blend the drained tuna with the ricotta until you obtain a smooth and homogeneous cream.

  2. Season the Filling: Add the chopped capers, lemon juice, and zest, and mix well. Adjust salt and pepper to taste.

  3. Enrich the Filling: Drizzle in extra virgin olive oil to make the mixture even creamier and add the chopped basil for a fresh, Italian note.

  4. Prepare the Boats: Preheat the oven to 180 °C. If using filo pastry boats, place them on a baking tray lined with parchment paper and lightly brush with extra virgin olive oil. Bake for about 5-6 minutes or until golden.

  5. Cooking for Brisée Pastry Boats: If using ready-to-use brisée pastry boats, check the package instructions for optimal cooking.

  6. Fill the Boats: Once the boats are baked and cooled, fill them with the tuna mixture using a spoon or a piping bag.

  7. Garnish and Serve: Garnish each boat with a Taggiasca olive and a little more lemon zest, if desired.

Curiosity

Filo or brisée pastry boats are versatile and can be filled with various preparations. The combination of tuna, ricotta, capers, and lemon is a Mediterranean classic that enhances the flavor of the fish, often served on croutons or tartines for aperitifs.

Tuna and Ricotta Lemon Boats