This French open-faced pie with canned tuna, egg & cream filling seems completely simple, but it is so delicious. Don’t forget to add mustard to this Tuna Quiche, it will give a charm to it.
Tuna Quiche
I usually serve it with green salad. Aragula works the best.
Ingredients
- 1 sheet all butter puff pastry
- 200 g tuna in water (drained)
- 1-2 Tbsp mayonnaise
- 2 tsp mustard
- 2 eggs
- 100 ml sour cream
- salt and pepper to taste
- 1 tomato
- 30 g cheddar cheese shredded
Instructions
- Preheat oven to 375 degrees F. Lay the puff pastry out on a baking sheet. Prick all over with a fork.
- Pop in the oven for 10-12 minutes or until the crust starts to turn light gold. Remove the pastry from the oven, pressing the center down with a fork, if it puffed up a bit.
- Meanwhile mix tuna and mayonnaise with fork. Season with salt and pepper.
- Spread the mustard across centre. (I use mustard “a l’ancienne).
- Spoon the tuna mix on top.
- Combine eggs with sour cream and mix together. Season with salt and pepper.
- Pour over tuna.
- Slice tomato and arrange them on top of your quiche. Sprinkle with cheese.
- Bake for 30 minutes or until quiche is golden brown.
Tried this recipe?Let us know how it was!
This post was posted in Main Dish, Puff Pastry
Tuna pate with smoked salmon
Delicious Tuna and Smoked Salmon Pate is an amazing appetizer served with fresh or toasted bread.
Tuna pate with smoked salmon
Ingredients
- 160 g tuna in water drained
- 5-6 slices smoked salmon
- 160 g mascarpone cheese
- 1/2 onion chopped
- salt and pepper to taste
- fresh dill to taste
Instructions
- In a bowl, combine together mascarpone cheese and tuna, mash it with fork.
- Add chopped dill and minced onion, salt and pepper.
- Add finely chopped smoked salmon and stir together.
- Transfer to a small dish and garnish with chopped fresh dill or with thin slices of salmon. Cover with food plastic wrap.
- Chill in the fridge for at least 6 hours.
Notes
Tried this recipe?Let us know how it was!
This post was posted in Appetizers