Flaky, golden pastry filled with silky tuna belly — these bite-sized wraps are quick to prepare and satisfying enough to serve on their own or alongside a simple salad.
Prep time: 20 minutes
Difficulty: Easy
Serves: 4 as an appetizer
Ingredients
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1 can of Açor Tuna Belly in Olive Oil
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Puff pastry sheets
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1 egg, beaten (for egg wash)
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Black sesame seeds (optional, for topping)
Before you begin:
If you're using frozen puff pastry (which most of us are), take it out of the freezer and let it come to room temperature first — around 20–30 minutes should do it. Trust us, we’ve rushed this before and ended up with cracked corners and regrets.
Instructions
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Preheat oven to 180°C (350°F).
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Cut puff pastry into small rectangles or strips.
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Place a piece of tuna belly in the center of each and fold or wrap the pastry over the top.
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Brush with beaten egg and sprinkle with sesame seeds if using.
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Bake for 12 to 15 minutes, or until puffed and golden.
Serve warm, and don’t be surprised when they disappear quickly.
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