Vol-au-vents filled with white tuna

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
  • Salt
  • Fresh chives


  1. Chop all the ingredients, except the chives.
  2. Mix in a bowl, dress to taste.
  3. Fill the vol-au-vents and decorate with the chives.

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