FILO PASTRY TARTLETS WITH ONION, TUNA AND WAKAME
x2
Ingredients
Filo pastry
150 g tuna loins in oil
8 g dehydrated Wakame
300 g onions
100 g red bell pepper
Parsley
Salt
Olive oil
Prepared by
Preheat the oven to 185ºC. 2. Hydrate the wakame for 10 minutes in abundant water and drain and chop it. Reserve.
3. Chop the onion and bell pepper into small cubes, fry for 10 minutes over very low heat, without coloring. Add the drained wakame. Fry for 10 minutes more. Salt to taste.
4. Cut the filo pastry into squares 4 cm larger than the mould used. Brush each sheet with butter and place 5 sheets per mould. Place a base of onion, bell pepper and wakame stew. Place a piece of tuna loin on top and bake at 185ºC for 12 minutes.
5. Serve with the parsley sprinkled on top.
Presentation
Individual portions.
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