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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.
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.
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. Then you stir in the chopped olives.
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.
Add the drained tuna and break it in smaller pieces.
Season it with 1 tsp herbes de Provence. I kinda like the shots at this angle.
Season it with salt and pepper to taste. You might even squeeze in a little fresh lemon juice for a bit of extra flavor.
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.
Cut a few -three or so- 2 inch vent holes in the top of the pastry.
Brush the pastry with a lightly beaten egg.
And sprinkle a little extra herbes de Provence all over.
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.
* recipe adapted from Libelle magazine
| Vegetable & Tuna Roll | |||||||||
| Ingredients |
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 |
|
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 |
|
12 Comments »
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Now you are forced to take shot from a different angle and your pictures look good :) Hope you feeling better Kay.
BE-AUT-I-FUL.
I had to really think about that one.
As a cripple you take better photos than I do, maybe if I break my ankle my photo’s would be more artistic? On second thought, I’ll just keep practicing.
The puff tuna dish reminds me of our American Hot Pockets, except yours are certainly waaaay better!
My favourite type of recipe; simple, easy, tasty and pretty too! Hope your ankle is healing nicely Kay:)
Looks awesome! I hope your foot gets better soon!
Hey Kay
You have done it again
So simple yet nutritious. Will try it!
Question: Provence herbs, can u substitute fo any herbs? Or can u give what herbs are in this mixture? Thanks in advance!
I am a vegetarian. What would you do instead of the tuna. Cheese or do you think this will be to heavy?
I wouldn’t do anything instead of the tuna. It’s a tuna and vegetable roll and I’m no vegetarian so I think you’re probably much better in adapting non vegetarian dishes than I am.
Hi Aban. I have found different mixes of herbs de provence. The one I use has lavender in it along with Rosemary, Thyme and something else I am not recalling. You can probably find various versions online you can mix up yourself.
I am going to make this tuna extravaganza as soon as possible.
I think that angle works quite well and yes, definitely artistic pic with just the oil in the pan.. :) This does look like a delicious recipe to try out!
Can I say how much I salute your efforts with each posting? Must be real hardwork taking all the step-by-step photos and putting them together flawlessly for every posts. That’s why I enjoy your site so much. Thanks!