Tuna Braid
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.
Servings: 6 pieces
Ingredients
- 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
Instructions
- 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.