Browse Spicy Tuna
With Annamaria that keeps me up to date on various and libraries, participate in to Anicestellato the "buffet". The recipe in question is and for all occasions, good, simple and practical (there are no sections to be done!) Since I started to prepare it has always been appreciated by all.
This time I took the recipe from the blog " Beau à la louche !
Bon Appétit
a tin of tuna natural (140g drained)
4 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar
1 roll puff pastry 1 egg yolk
curry powder
thyme, oregano
4 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar
1 roll puff pastry 1 egg yolk
curry powder
thyme, oregano
Parmesan
Drain the tuna, break it, add the oil, vinegar and mix well.
Unroll the pastry, spennelatela with egg yolk, sprinkle the curry, put up half the tuna roll and parmesan cheese.
Chiudere la pasta formando una mezza luna, schiacciatela leggermente, spolverizzate ancora con del curry, del parmigiano, timo e origano.
Mettere in congelatore per 30 minuti, quando si è ben indurit a incidete la sfoglia in rettangoli larghi circa 2 cm.
Infornate, forno 180 gradi per 20 minuti fino ad ottenere una doratura.
Drain the tuna, break it, add the oil, vinegar and mix well.
Unroll the pastry, spennelatela with egg yolk, sprinkle the curry, put up half the tuna roll and parmesan cheese.
Chiudere la pasta formando una mezza luna, schiacciatela leggermente, spolverizzate ancora con del curry, del parmigiano, timo e origano.
Mettere in congelatore per 30 minuti, quando si è ben indurit a incidete la sfoglia in rettangoli larghi circa 2 cm.
Infornate, forno 180 gradi per 20 minuti fino ad ottenere una doratura.
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