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
1. Preheat the oven to 185ºC (365ºF).
2. Hydrate the wakame for 10 minutes in plenty of water, drain, and chop. Set aside.
3. Chop the onion and pepper into small dice, fry for 10 minutes over very low heat, without browning. Add the drained wakame. Fry for 10 more minutes. Salt to taste.
4. Cut the filo pastry into squares 4 cm larger than the mold used. Brush each sheet with butter and place 5 sheets per mold. Place a base of the onion, pepper, and wakame stew. Top with a piece of tuna loin and bake at 185ºC (365ºF) for 12 minutes.
5. Serve sprinkled with parsley.
Presentation
Individual portions.
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