FILO PASTRY TARTLETS WITH ONION, TUNA AND WAKAME
150 g tuna loin in olive oil
8 g dried Wakame
300 g onion
100 g red pepper
1. Preheat the oven to 185ºC.
2. Soak the Wakame seaweed 10 min in abundant water, drain and chop it.
3. Chop the onion and the pepper into small cubes, fry for 10 minutes over very low heat, without taking color. Add the drained wakame. Fry 10 minutes more. Salt to taste.
4. Cut the filo pastry in 4 cm squares bigger that the mold that you will use. Paint each sheet with butter and place 5 sheets per mold. Place a base of the onion, pepper and wakame stew. On top a piece of tuna loin and bake at 185ºC for 12 minutes.
5. Sprinkle with parsley.