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Alan Davidson

Petits Pâtés au Thon

Tuna in Pastry

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Preparation info
  • Serves

    Two

    • Difficulty

      Medium

Appears in

#93Mediterranean Seafood
Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

For this recipe you may use either pâte brisée or pâte feuilletée. I suggest the latter, as it is lighter and tuna is a substantial food. Conversely, if you choose to make a filling of anchovy instead of tuna you will do better to encase the strong anchovy taste in pate brisée.

Method

Start by soaking 50 g (2 oz) of breadcrumbs in milk and then squeezing them thoroughly to expel the excess liqui

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