A summer classic: A tuna braid that takes the sentence “lazy food” to another level. Less than 30 minutes and you can make the filling ahead of time and make it even quicker.
Summertime is my lazy time. I don’t want to spend hours in the kitchen when I can spend hours in the shiny and beautiful Lisbon.
So, my little food blog has to accommodate that lazy feeling. Today we are making a tuna braid!!!
Easy, quick and yummy — it also reheats pretty well.
In this season I usually use all my salad recipes but there is a day when I want something more …. filling and kind of comforting. And sorry but there is nothing comforting about lettuce and kale.
Salad recipes for the summer
- Honey and chicken salad
- Avocado and broccoli salad
- Chickpea and tuna salad
- Mango and shrimps salad
- Black rice and shrimps salad
But a warm and full with goodies tuna filling wrapper in flaky and crispy puff pastry is all this body wants. So let’s jump ahead:
You will need some onion and peppers to add a punch of flavor, and garlic, of course. That is the base for this delicious recipe.
Now we add to the mix some can tuna — did I mention that this was a lazy recipe, right?— and some season. There it is, insta-filling.
Now using a strudel technique (fully explained in the “preparation” section) you have to wrap your filling with some high-quality pre-made puff pastry. Finalized with an egg wash to get a beautiful golden finish and take to the oven at 400ºF for about 20 – 25 minutes.
I like to eat this tuna braid with some mayo and mustard dressing. Another great idea is using some tartar sauce because it goes wonderfully with fish.
And that’s it! Now it is my time to go to the beach and enjoy as much as I can of the Portuguese summer.
See you in another recipe!
- 1 sheet puff pastry
- 2 small tuna cans 150 gr drained
- 1 onion cut into dices
- ½ bell pepper it can be red, yellow or orange cut into small dices
- 1 minced garlic clove
- 1 tbsp tomato paste
- 1 hard boiled egg
- 1 egg
- Salt and Pepper
- 1 tbsp olive oil
Preheat the oven to 200ºC (400ºF)
In a pan over medium heat pour the oil and toss the onions. Cook for a couple minutes.
Toss the bell pepper, the garlic and the tomato paste. Cook for 5-8 minutes until the onions are transparent.
Add the drained tuna and take out of the stove.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Place the pastry onto the baking sheet. Spoon the tuna filling lengthwise down the center of the pastry.
Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the tuna filling. Starting at one end, fold the pastry strips over the tuna filling, alternating sides, to cover the filling. Brush the pastry with the egg wash.
Take to the oven for 20 - 25 minutes until the pastry gets a golden color.