Recipe by: @imashleybreann
Bacon and tuna puff pastry bites are a bite-sized appetizer that’s easy to make ahead for a holiday gathering. Wild Planet Premium Albacore Wild Tuna with Sea Salt gets folded with mayo, chive-and-onion cream cheese, shallot, celery, pepperoncini, and crispy bacon, then tucked into puff pastry shells. Its mild flavor works well with the crisp pastry and savory filling. Expect the tray to disappear quickly.
Recipe by: @imashleybreann
Bacon and tuna puff pastry bites are a bite-sized appetizer that’s easy to make ahead for a holiday gathering. Wild Planet Premium Albacore Wild Tuna with Sea Salt gets folded with mayo, chive-and-onion cream cheese, sha...
Filling
1 (5oz) can Wild Planet Premium Wild Albacore Tuna
¼ cup Mayo
2½ to 3 Tbsp Chive-and-Onion Cream Cheese, softened
2 Tbsp Shallot, finely chopped
2 Tbsp Celery, finely chopped
1½ Tbsp Pepperoncini, finely chopped and drained
1 Tbsp Fresh Chives, finely chopped, plus more for topping
½ tsp Dijon Mustard
2 Slices Bacon, cooked until crispy and finely chopped, plus more for topping
Salt and Black Pepper, to taste
Pastry
1 Sheet Puff Pastry, thawed but cold
1 Egg beaten with 1 tsp Water, for egg wash
Flaky Sea Salt, for topping
Add the tuna to a bowl and break it up with a fork. Mix in the mayo, cream cheese, and Dijon.
Stir in the shallot, celery, pepperoncini, and chives. Fold in the chopped bacon. Season with salt and pepper to taste. Cover and refrigerate.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Use a 2-inch cookie cutter to cut circles from the pastry. Lightly press a 1¼-inch cutter into the center of each circle without cutting all the way through.
Place the pastry circles on the baking sheet. Brush with egg wash and sprinkle with flaky sea salt. Bake according to package instructions until puffed and golden brown.
Let cool slightly. Press along the inner circle with the handle of a small spoon to loosen it. Lift out the center, leaving the bottom intact. Let cool.
Transfer the filling to a piping bag or a zip-top bag with a corner snipped off. Fill the shells just before serving. Top with fresh chives and a piece of crispy bacon.
