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pastry unsalted butter flour milk kosher salt freshly ground black pepper chunk light tuna Parmesan cheese lemon zest lemon juice
Viewed: 49 - Published at: 7 years agoIngredients
- frozen puff pastry, thawed (about 1/3 sheet , or 3 ounces)
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk, plus more if needed
- kosher salt
- freshly ground black pepper
- 2 (6 ounce) cans chunk light tuna in oil, drained
- 2 tablespoons freshly finely grated parmesan cheese
- 1 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice, plus more to taste
Method
- Preheat oven to 400°; on a lightly floured surface, roll the dough lightly just to smooth it, then cut it into two pieces, each about 3 by 4 1/2 inches.
- Put pastry on a small baking sheet and bake in the hot oven until puffed and nicely browned, 20 minutes.
- Meanwhile, in a small saucepan, melt the butter over medium heat.
- Add in the flour and whisk until smooth, then whisk for about 30 seconds.
- Add in the milk, whisk vigorously until the sauce is smooth, then reduce the heat to low and cook, whisking often, another 2-3 minutes to cook off the floury taste.
- Season generously with salt and pepper, or lemon juice to taste.
- The tuna should be creamy and loose, but not runny.
- Add a little more milk, and reheat gently, if necessary.
- Split the pastries in half horizontally, with your knife parallel to the work surface, as though you were splitting open a sandwich roll, and put the bottoms on two small plates.
- Spoon the creamed tuna on the base, then cover with the top; serve immediately.
