Tuna Roulette, Butter Puff Pastry With Bechemel Sauce

CREDITS

Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed

INGREDIENTS

1 roll butter puff pastry185 g canned tuna in oil, well-drained ¼ cup cheddar cheese½ teaspoon garlic minced 1 red onion finely diced1 Tablespoon olive oilPinch cayenne pepper 2 Tblespoon chopped parsley Small lemon zest, finely grated
Filling/Method of rolling pastry. In a frying pan, add olive oil, red onions add seasonings until caramelized. In a bowl, drain the oil from tuna, add mince garlic, cayenne pepper, chopped parsley, grated cheese and lemon zest.Add the prepared bechemel sauce, and caramelized onions, top with freshly ground black pepper and a light quick mix until combined. Set aside. Unroll the butter pastry, spread the tuna filling on the sheet leaving space on the sides. Roll up pastry and place in the fridgeTo firm up. Use a serrated knife cut into 1 ½ cm slicesPlace these on lined non stick baking powder. Bake in moderate oven for 15-20 @200 deg.
Belchemel sauce¼ cup milk (hot milk separate)2 Tablespoons flour2 tablespoons butterFreshly ground pepperSalt

METHOD

In a thick based saucepan, melt butter, stir in flour cook by stirring constantly until bubbles appear.Add the hot milk, continuing to stir as the sauce thickens and bring to a boil. Add salt and pepper to taste, lower the heat, and cook for a further few minutes. Add in ½ cup grated cheddar cheese during the last few minutes of cooking, dash off with a pinch of cayenne pepper.Take the prepared belchamel sauce add to prepared tuna.
Bon appetite❤️Shu-Hani ❤️

INFO & TIPS

Serve as an appetizer or brekki

POSTED ON

08 Jan 2021

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