Tuna And Fennel Coulibiac Recipe


Health IndexAverageCuisine
CourseMain Ingredient


 Fennel bulb1 , chopped
 Onion1 , chopped
 Butter1⁄2 Ounce (15 Gram, 1 Tablespoon)
 Canned tuna6 1⁄2 Ounce, drained (1 Small Can, 185 Gram)
 Canned mexican sweetcorn7 Ounce (200 Gram, 1 Small Can)
 Mayonnaise45 Milliliter (3 Tablespoon)
 Chopped parsley15 Milliliter (1 Tablespoon)
 Salt To Taste
 Freshly ground black pepper To Taste
 Frozen ready rolled puff pastry13 Ounce, thawed (375 Gram)
 Beaten egg1⁄2 Cup (8 tbs) (For Glaze)
 Fennel seeds/Poppy seeds2 Teaspoon
 Cucumber salad1 Cup (16 tbs) (For Serving)

Nutrition Facts

Serving size: Complete recipe

Calories 2914 Calories from Fat 1590

% Daily Value*

Total Fat 178 g273.3%

Saturated Fat 44.1 g220.7%

Trans Fat 0 g

Cholesterol 603.3 mg201.1%

Sodium 4716.2 mg196.5%

Total Carbohydrates 217 g72.3%

Dietary Fiber 28.8 g115.3%

Sugars 28.6 g

Protein 109 g217.5%

Vitamin A 53.5% Vitamin C 113.5%

Calcium 38.2% Iron 57.8%

*Based on a 2000 Calorie diet


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.