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
Jul 19, 2011

Summer Steak Sandwich

Nope, this sandwich is not going to get you any marriage proposals. No 5 carat diamond rings. No serenades, or even professions of love. Nothing of that. Just dirty dishes, a messy kitchen and a lot of happy faces. Did I mention the dirty dishes already? Because your family will devour this and will send you straight back into the kitchen for more. Provided you’re willing to do that, of…