Tuna And Fennel Coulibiac Recipe
Ingredients
| Fennel bulb | 1 , chopped | |
| Onion | 1 , chopped | |
| 15g/1/2 oz/1 tbsp butter | ||
| 185 g/6 1/2 oz/1 small can of tuna, drained | ||
| 200 g/7 oz/1 small can of Mexican sweetcorn | ||
| 45 ml/3 tbsp mayonnaise | ||
| 15 ml/1 tbsp chopped parsley | ||
| Ground black pepper | 1 To taste | |
| 375 g/13 oz frozen ready rolled puff pastry, thawed | ||
| Beaten egg to glaze | ||
| 10 ml/2 tsp fennel or poppy seeds | ||
| Cucumber salad | ||
| Salt | To Taste | |
Directions
Fry (saute) the fennel and onion in the butter for about 3 minutes, stirring until softened and slightly golden.
Remove from the heat and stir in the tuna, sweetcorn, mayonnaise, parsley and seasoning.
Unroll the pastry on to a dampened baking sheet.
Spoon the filling down the centre.
Make horizontal slits in the pastry at 2 cm/3/4 in intervals down both sides to within 2.5 cm/1 in of the filling.
Fold the pastry ends over the filling, then lift the strips of pastry up over the filling from alternate sides to form a plait.
Brush with beaten egg to glaze and sprinkle with the fennel or poppy seeds.
Bake in a preheated oven at 220°C/425°F/gas mark 7 for about 25 minutes until golden brown.
Remove from the heat and stir in the tuna, sweetcorn, mayonnaise, parsley and seasoning.
Unroll the pastry on to a dampened baking sheet.
Spoon the filling down the centre.
Make horizontal slits in the pastry at 2 cm/3/4 in intervals down both sides to within 2.5 cm/1 in of the filling.
Fold the pastry ends over the filling, then lift the strips of pastry up over the filling from alternate sides to form a plait.
Brush with beaten egg to glaze and sprinkle with the fennel or poppy seeds.
Bake in a preheated oven at 220°C/425°F/gas mark 7 for about 25 minutes until golden brown.
Chef
