Tuna Potato Puffs Recipes

TUNA PUFFS | VIDEO

Steps:

• Heat oil in a large frying pan over medium-high heat.
• Add onions. Sauté, stirring occasionally, for 2-3 minutes or until lightly browned.
• Add minced ginger and garlic. Sauté, stirring, for a minute or until aromatic. Add ground turmeric, ground coriander, garam masala and red chili powder. Sauté, stirring, for a minute or until fragrant.
• Add vegetables. Season with salt. Stir to combine. Add water. Stir. Cook, covered, for about 5-6 minutes or until tender. Add more water if needed.
• Add tuna and coriander (cilantro) leaves.
• Ideally, the mixture needs to be semi solid consistency.
• Remove from heat. Allow to cool completely.
• Preheat oven to 200 C or 400 F. Line two baking trays with baking paper.
• Place one puff pastry on a flat surface. Cut into 6 rectangles.
• Place two tablespoons of tuna filling in the center if the rectangle.
• Brush with a little water on the edges of the pastry.
• Fold over to enclose the filling. Press down to seal.
• Arrange the pastries on baking trays.
• Brush with beaten egg.
• Bake for 20-25 minutes or until flaky and lightly browned.

TUNA PUFFS

Steps:

• Heat to boiling 1 cup water and 1/2 cup b utter.
• Stir in 1 cup flour and 1/4 teaspoon salt.
• Stir all together until mixture leaves pan and forms a ball (about 1 minute).
• Take off heat and cool, beat in 4 eggs, one at a time.
• Beat mixture until smooth and glossy.
• Drop by spoonfuls on ungreased cookie sheet {1/2 teaspoon batter 2 inches apart).
• Bake in 450°F oven 15-20 minutes.
• Cool and split in halves.
• Fill with tuna fish salad.
• Makes 50-75 puffs.

TUNA POTATO PUFFS

Steps:

• Preheat the oven to 375F and grease a muffin tin or line with muffin liners.
• Add potatoes to a large pot of cold salted water and bring to a boil. Cook until potatoes are fork-tender, 40-45 minutes.
• Drain the potatoes and add to a large mixing bowl. Use a fork or potato masher to mash into a smooth consistency. Add ½ cup yogurt, cheddar cheese, ½ of the green onion, olives, and tuna. Season with salt and pepper.
• While potatoes are cooking, separate the egg whites from the egg yolks. Using a hand mixer or whisk, beat the egg whites until firm peaks are formed. If you're using a whisk, this will take about 7 minutes of steady whisking. Beat the yolks with a fork just until combined. Using a spatula, gently fold the yolks into the whites.
• Add the egg mixture to the potatoes and fold everything in until well incorporated.
• Evenly disperse the mixture amongst the muffin cups.
• Bake for 20 minutes or until tops are golden brown.
• Remove from the oven and let cool for 5 minutes. Finish with a dollop of yogurt, green onion and cracked black pepper.

TUNA POTATO SUPPER

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, turning once, 7-9 minutes. Cool slightly. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a bowl, mash the pulp. Stir in the tuna, celery, onion, salad dressing, salt and pepper. Spoon into potato shells. Sprinkle with cheese. Place on a baking sheet. Broil 4-6 in. from the heat until cheese is melted, 5-6 minutes.