Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 2 eggs
- 1 5oz can tuna, drained
- 1/4 cup finely diced onion
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Unroll the puff pastry and cut out circles using a round cookie cutter or glass. Place circles on prepared baking sheet.
- In a small bowl, whisk together the eggs. Brush the egg wash evenly over the puff pastry circles.
- Bake for 12-15 minutes until puffed and golden brown. Allow to cool completely on a wire rack.
- In another bowl, mix together the tuna, onion, mayonnaise, mustard, lemon juice and salt and pepper.
- Cut the cooled puff pastry tart shells horizontally in half. Spread the tuna salad evenly into the bottom half of the shells.
- Top with the other half of the tart shell. Garnish with chopped parsley.
- Serve immediately or refrigerate until ready to eat. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: appetizer
