No. 05
Crisp pastry spread with tuna, layered with avocado and topped generously with caviar.
- Caviar
- 45 g
- Steps
- 6
- Energy
- 251 kcal
Ingredients
Tick each ingredient as you gather it.
Method
Preheat the oven to 180°C (350°F).
Roll out the puff pastry to a thickness of approximately 6 mm. Transfer it to a baking tray lined with parchment paper and cover it with a silicone baking mat; its weight prevents the pastry from rising too much. Bake until evenly puffed and golden brown, then allow to cool completely.
Place the drained tuna in a mixing bowl. Add the Japanese mayonnaise, finely sliced spring onion, lime juice and lime zest. Mix thoroughly, then cover and refrigerate until chilled.
Slice the avocado thinly.
To serve Caviar 45 g
- Place the cooled, crisp pastry base on a serving surface. Spread the chilled tuna mixture evenly over the pastry and arrange the avocado slices neatly on top.
- Top the avocado with black caviar. Finish with finely sliced spring onion and a light touch of fresh lime zest. With a sharp knife, carefully cut into 4 portions.
Nutrition Per 100 g
- Energy
- 251 kcal
- Protein
- 7.7 g
- Fat
- 20.6 g
- Carbohydrates
- 13 g
Next recipe · No. 06