Rosa decided to take part in our recipe competition with a dish that is shaped like a dessert but with the soul of an aperitif. A puff pastry pie topped off with our Serrats White Tuna (Albacore). Olive and dates are the perfect complement to round off this dish with a taste of the sea. We’ve taken note for our next feast with friends.
- 4 vol-au-vents
- 1 jar of Serrats white tuna fillets in olive oil.
- 1 tomato
- 1/2 spring onion
- 6 dates
- 6 arbequina olives
- Olive oil
- Fresh chives
- Chop all the ingredients, except the chives.
- Mix in a bowl, dress to taste.
- Fill the vol-au-vents and decorate with the chives.