Tuna and olive puff pastry pinwheels

Name: Tuna and olive puff pastry pinwheels
Ingredients: 400-450 g puff pastry; 1 can tuna (160 g); 150 g pitted olives; 2 garlic cloves; 2 tablespoons olive oil; 1 tablespoon lemon juice

Appetizers - Tuna and olive puff pastry pinwheels by Timea D. - Recipia

Tuna and olive puff pastry pinwheels are easier to slice neatly when the pastry is cold, though it’s easier to unroll once thawed at room temperature. Bake them until the pastry edges are golden and the lemon-and-garlic filling holds together. I arrange them on a platter without overlapping, so the edges don’t crumble. Prep: 20 minutes. Cook: 30-35 minutes. Rest: 40-50 minutes. Total time: 90-105 minutes. Servings: 8. Approximately 285 kcal and 7 g protein per serving.

Ingredients

400-450 g puff pastry
1 can tuna (160 g)
150 g pitted olives
2 garlic cloves
2 tablespoons olive oil
1 tablespoon lemon juice

Preparation

1. Let the puff pastry thaw at room temperature, then unfold it onto the wrapping film. 2. Drain the tuna. Put the tuna, pitted olives, 2 peeled garlic cloves, 2 tablespoons olive oil and 1 tablespoon lemon juice in a food processor. Blend until you have a paste. 3. Spread the filling over the pastry, leaving an edge of about 2 cm clear. Roll the pastry up fairly tightly, then wrap it in the wrapping film. 4. Put the roll in the freezer for 40-50 minutes, until the pastry is firm and holds its shape when sliced. 5. Heat the oven to 180°C. Cut the roll into rounds about as thick as a finger and arrange them on the oven tray lined with baking paper. 6. Bake for 30-35 minutes, until the pastry is golden.

Notes

I serve them with a simple green salad; they also go well on a platter with crunchy raw vegetables. They’re a bit like a tuna sandwich, except the puff pastry flakes apart when you bite into it. Regular puff pastry contains gluten. Pitted black olives have a milder flavor, while green ones are usually saltier, so taste the paste before spreading it. Tuna in its own juice drains quickly, while tuna in oil can leave the filling shiny and slippery; drain it well before blending. Sometimes the roll comes apart when sliced if the pastry hasn’t firmed up enough; leave it in the freezer a little longer, until it holds its shape. The rounds keep in the fridge in a sealed container for up to 3 days.