Vol-au-vents with White Tuna in brine

Vol-au-vent: a small, round hollow case of puff pastry filled with a wide variety of ingredients. And at Serrats we love this diversity, but if among those ingredients there are any of our seafood products, this “pastry” gains many points. A clear example is this recipe by Cristina. 

Ingredients

  • Vol-au-vents
  • Hard-boiled egg – 2
  • White Tuna in brine
  • Cream cheese
  • For the pink sauce
    • Mayonnaise
    • Tomato ketchup

Preparation

  1. Boil the eggs, peel them and dice them.
  2. Fill the base of the vol-au-vents with cream cheese.
  3. Make the pink sauce by mixing four parts of mayonnaise for one of ketchup.
  4. Mix the white tuna in brine and the diced boiled egg with the pink sauce.
  5. Fill the vol-au-vents.

A delicious snack, thanks Cristina!

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