Tuna Tartlets

Tuna Tartlets

Tuna Tartlets
  • To Make Tartlet Shells
  • Have 12 tartlet shell casing ready. In a food processor, place flour and really cold butter and blitz until a fine crumb. Slowly add the cold water until the mixture just comes together, do not overwork the pastry. Wrap in cling wrap and place in the fridge for 1hr.
  • Preheat the oven to 190°C. Take chilled dough out of the fridge and roll to a thin sheet, using a circular cutter, cut out disks large enough to line the tartlet shell. I like stacking the casing to avoid weighing the pastry down to blind bake.
  • Bake for 25-30 mins until golden brown. You may also purchase mini savoury tartlet shells.
  • To Make Tuna Fillings
  • Dice the tuna to 8mm cubes and place in a large mixing bowl. Add the chopped chives, finely brunoise shallot, sea salt, lemon zest, Kewpie Wasabi Mayonnaise and Kewpie Yuzu Mayo Mayonnaise and mix.
  • To Assemble
  • Once your tart shells are ready and cooled, spoon in the tuna mix and garnish with a strand of chive. Serve with wedges of lime.
     Enjoy!



    The recipe found at https://asianinspirations.com.au/recipes/tuna-tartlets/







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