Vol au vent with tuna sauce

Vol-au-vents with tuna sauce are an elegant and delicious option for an appetizer or aperitif. Here is the recipe:

Ingredients

• Ready-made puff pastry vol-au-vents (quantity as desired depending on the number of guests)
• 150 g of oil-packed tuna, drained
• 100 g of mayonnaise
• 1 tablespoon of salted capers (rinsed and chopped)
• 2 anchovy fillets in oil (chopped, optional)
• 1 tablespoon of cream (optional, to make the sauce creamier)
• Juice of 1/2 lemon
• Chopped parsley (to taste)
• Salt and pepper (to taste)

Preparation

1. Take the ready-made vol-au-vents and, if necessary, heat them in the oven according to the instructions on the package until they are well browned.

2. To prepare the tuna sauce, start by blending the drained oil-packed tuna in a mixer until you get a homogeneous mixture.

3. Add the mayonnaise, capers, anchovy fillets (if using), lemon juice, and, if you prefer a softer sauce, a tablespoon of cream. Blend everything together until you get a smooth and creamy sauce.

4. Taste and adjust the seasoning with salt and pepper. If you like, you can also add some chopped parsley for a touch of freshness.

5. Fill the vol-au-vents with the tuna sauce using a spoon or a pastry bag for a more refined result.

6. Arrange the stuffed vol-au-vents on a serving plate and garnish with more chopped parsley, if desired.

Curiosity

The name “Vol-au-vent,” which means “fly in the wind” in French, refers to the lightness of the puff pastry, which is so light that it could “fly with the wind.” The origins of this preparation lie in French cuisine, but it easily adapts to interpretations from other countries, as in this case with an Italian-style tuna sauce.

Enjoy your meal!