Oct 4, 2011

Vegetable & Tuna Roll

Vegetable Tuna Roll

I’ve been meaning to try this recipe -or at least try a modified version of it- ever since I saw it printed in a magazine several weeks ago. It seemed so savory, hearty and simple. Perfect for a lazy Sunday brunch or lunch or dinner (might want to add a salad).

Then life got in the way, but finally I got around to making it. I made a few tweaks, mainly because I didn’t have some of the things in the original recipe on hand: I replaced the zucchini with bell pepper, but next time I’ll add both. I added only 1 can of tuna while the recipe called for two. And I used both yellow and red onion.

And perfect it was! I really liked the combination of flavors in this one and the puff pastry didn’t just hold it all together, it added a wonderful richness to it.

 

Ingredients:

10 puff pastry sheets
1 can tuna (packed in water)
15 green olives
1 small onion
1 small red onion
1 bell pepper
3 tomatoes
1 eggplant
1 1/2 tsp herbes de Provence
1 medium egg
salt & pepper
2 tbsp oil

Optional: zucchini

 
Directions:

Wash and chop the vegetables at any size you like. I prefer bigger pieces.
Vegetable Tuna Roll

One of the annoying things about shooting from this odd angle is that I need test shots for everything. Turned out quite artistic, if I say so myself.
Vegetable Tuna Roll

Heat the oil and sauté the onions for 2 minutes. I like my bell peppers with a bite, so I give the onions a head start.
Vegetable Tuna Roll

Add the bell peppers and give everything 3 more minutes. Until the onions are translucent.
Vegetable Tuna Roll

Add the diced eggplant and cook for an extra 5 minutes. Then you stir in the chopped olives.
Vegetable Tuna Roll

 
Feel free to leave out the olives if you don’t like them. Heck, feel free to leave out/replace whatever vegetables you like.
 

Add the diced tomatoes.
Vegetable Tuna Roll

Add the drained tuna and break it in smaller pieces.
Vegetable Tuna Roll

Season it with 1 tsp herbes de Provence. I kinda like the shots at this angle.
Vegetable Tuna Roll

Season it with salt and pepper to taste. You might even squeeze in a little fresh lemon juice for a bit of extra flavor.
Vegetable Tuna Roll

 
Now you see, my oven isn’t that big so I made two vegetable and tuna rolls using 2 1/2 puff pastry sheets on the bottom and 2 1/2 on the top. You can make a big one!
 

Place half of the pastry at the bottom, really push the seams together and divide the veggie & tuna mix on top of it. Close off with the remaining pastry.
Vegetable Tuna Roll

Cut a few -three or so- 2 inch vent holes in the top of the pastry.
Vegetable Tuna Roll

Brush the pastry with a lightly beaten egg.
Vegetable Tuna Roll

And sprinkle a little extra herbes de Provence all over.
Vegetable Tuna Roll

 
Bake in a preheated oven at 400F˚ (200C˚) for 25 minutes. Until the pastry is golden brown.
 

Provençal vegetables with tuna in a light flakey puff pastry. It’s easy and so darn tasty.
Vegetable Tuna Roll

 
* recipe adapted from Libelle magazine

Vegetable & Tuna Roll
Ingredients
    10 puff pastry sheets
    1 can tuna (packed in water)
    1 small onion
    1 small red onion
    1 bell pepper
    3 tomatoes
    1 eggplant
    1 1/2 tsp herbes de Provence
    1 medium egg
    salt & pepper
    2 tbsp oil

    Optional: zucchini

Directions
    Wash and chop the vegetables at any size you like. I prefer bigger pieces. Heat the oil and sauté the onions for 2 minutes. I like my bell peppers with a bite, so I give the onions a head start. Add the bell peppers and give everything 3 more minutes. Until the onions are translucent.

    Add the diced eggplant and cook for an extra 5 minutes. Stir in the chopped olives and add the diced tomatoes. Add the drained tuna and break it in smaller pieces. Season it with 1 tsp herbes de Provence and salt and pepper to taste.

    My oven isn’t that big so I made two vegetable and tuna rolls using 2 1/2 puff pastry sheets on the bottom and 2 1/2 on the top. You can make a big one!

    Place half of the pastry at the bottom, really push the seams together and divide the veggie & tuna mix on top of it. Close off with the remaining pastry and cut a few (3 or so) 2 inch vent holes in the top of the pastry. Lightly brush it with beaten egg and sprinkle with extra herbes de Provence.

    Bake in a preheated oven at 400F˚ (200C˚) for 25 minutes. Until the pastry is golden brown.
Meal type: lunch, main course, brunch
Servings: 4
Copyright: © kayotickitchen.com
Jan 25, 2010

Roasted Vegetables & Salami Flatbread

This was probably the best lunch I’ve made in some time. We combined it with a big bowl of my favorite Sweet potato and pepper soup and it was awesome. I’m not very creative when it comes to special lunch recipes—too attached to my basic cheese, lettuce, tomato, onion and cucumber sandwich, I guess—but this was something else alright. Think of it as a pizza variation, only way more fulfilling…