Tuna Strudel

Name: Tuna Strudel
Yield: Yield: 6 to 8 servings.
Ingredients: 1 egg yolk blended with 2 tsp cold water; Flaky Ginger Ale Pastry; dash salt and freshly ground black pepper; 1 tsp dry mustard; 1 egg yolk blended with 2 tsp cold water; dash salt and freshly ground black pepper; 1 cup sour cream (light or regular); 3 cans (6 oz/170 g each) tuna, drained and flaked; 1 cup sour cream (light or regular); 1 cup sour cream (light or regular); ½ cup grated Parmesan cheese; 1 Tbsp butter or margarine; ½ cup bread or cracker crumbs; ½ cup bread or cracker crumbs; 1 green and 1 red bell pepper, cut in chunks; 1 medium onion, cut in chunks; 1 Tbsp butter or margarine; 1 green and 1 red bell pepper, cut in chunks

Preparation info

Yield:
6 to 8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Perfect for the buffet table.

Ingredients

Flaky Ginger Ale Pastry
1 medium onion, cut in chunks
1 green and

Fish course
Pescatarian
Leftovers

Method

Prepare pastry as directed and chill.

Steel Blade: Process onion and bell peppers with quick on/off pulses, until coarsely chopped. Sauté in butter or margarine until golden, about 5 minutes.

Process Parmesan cheese with crumbs for 3 or 4 seconds. Remove about ¼ cup of crumb mixture and set aside. Combine tuna, sour cream, mustard, salt, pepper and sautéed vegetables with