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Tuna and green olive pastries recipe

Tuna and green olive pastries recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Tuna
  • Tinned tuna

Recipe by the ambassador for Olives from Spain José Pizarro. It is a healthly, seasonal ingredient, with the Spanish olive harvest running from September-March.

3 people made this

IngredientsMakes: 8 Pastries

  • 2 tablespoons extra virgin olive oil
  • 1 small onion, sliced
  • 1 garlic clove, finely chopped
  • 3 free-range eggs
  • 1 (185g) tin tuna in olive oil
  • 20 green Spanish olives, such as Manzanilla, pitted and chopped
  • 1 pinch sea salt and freshly ground black pepper
  • 375g puff pastry

MethodPrep:5min ›Cook:30min ›Ready in:35min

  1. Heat the olive oil in a frying pan and sauté the onion and garlic over a low heat – don’t let them turn golden, just until they are very soft.
  2. Meanwhile, boil the 2 eggs for 10 minutes in boiling water, add a teaspoon of salt to the water – it makes it easier to peel the eggs. Leave to cool and then dice them finely.
  3. Drain the tuna well and place it into the onion-garlic mixture. Warm it through and then add the chopped egg and the olives.
  4. Preheat the oven to 220 C / Gas 7.
  5. Roll out the pastry until it’s very thin, around 2mm, and cut out eight 15cm circles. Spoon an eighth of the tuna mixture into one half of each circle, making sure you leave the edges clear. Fold the other half of the pastry circle over and stick the edges with a little water. Finish off by pressing the edges together with the prongs of a fork.
  6. Beat the remaining egg and brush the pastries with it. Place the pastries on a baking tray.
  7. Bake in the preheated oven for 15 minutes. Serve with tapenade and a green salad.

See it on my blog

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Tuna Empanaditas

Active time: 1 hr Start to finish: 1 1/2 hr

Don't use water-packed tuna for this recipe — it's too bland for the filling. Tuna packed in olive oil, however, will make for empanaditas that taste genuine. Especially with a glass of Fino Sherry.

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Recipe Summary

  • 1/2 cup pitted green olives
  • 1/3 cup lightly packed flat-leaf parsley with thick stems removed
  • 1 clove garlic, smashed
  • 1/2 teaspoon anchovy paste
  • 7 tablespoons olive oil
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 pound tuna steak, about 2 inches thick, cut into 3-inch squares
  • 3/4 pound linguine

In a food processor or blender, pulse the olives, parsley, and garlic to a coarse puree with the anchovy paste, 6 tablespoons of the olive oil, the lemon juice, and 1/4 teaspoon each of the salt and pepper. Put three-quarters of the mixture in a large bowl.

Heat a grill pan or heavy frying pan over moderate heat. Coat the tuna with the remaining 1 tablespoon oil and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook about 1 1/2 minutes per side. Remove the tuna. Let sit for 3 minutes. The fish will be rare. Cut it into 1/4-inch slices.

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve about 1/2 cup of the pasta water. Drain the linguine, add it and 1/4 cup of the reserved pasta water to the bowl with the olive mixture, and toss. If the sauce seems too thick, add more of the reserved pasta water. Mound the pasta on plates and top with the tuna. Spoon the remaining olive mixture on top.


Pepper-Crusted Tuna with Green Olive Sauce

One of the first specials I offered when I was a sous chef at ’21’ was a peppered tuna steak. Believe it or not, it was something of a novelty back then. I served it with a bracing tomato relish and buttered green beans. This recipe, based on that one, is a real pantry special, if you count your bar as part of your pantry: the key ingredients-olive, gin, and vermouth-are the essential components of a martini. The stir-fry of carrots and chayote is intended to add snap and crunch, like the peanuts or pretzels you might snack on with a cocktail. Be careful not to overcook fresh tuna. Let it come to room temperature just before cooking so the inside can be cooked rare or medium-rare without drying out.

Notes Chayote, or mirliton, is a crisp vegetable used extensively in New Orleans and Caribbean cooking. It looks like a pear and cooks like a zucchini, but stays firm, not mushy. It can be eaten raw or cooked and is especially good in stews. Zucchini or yellow squash can be substituted

Instead of green olives, use Kalamata olives for an intense salty flavor or blanched pearl onions for another alternative.

Replace the gin and vermouth, with white wine or tequila, and finish the sauce with a teaspoon or so each of oregano and parsley.


Tuna and green olive hand pies with fennel salsa

Hand pies are known by many names across South America. Argentinians call them empanadas, Puerto Ricans know them as pasteles, while Brazilians call them pastéis (or pastel when referring to only one).

Preparation

Cooking

Skill level

This hand pie is inspired by the Brazilian version, which is fried, and cachaça (the local spirit distilled from sugarcane) is added to the pastry, giving it a wonderful flaky crispness. These little parcels are filled with tuna brightened with green olive and spinach, making them perfect for lunchtime or as party snacks.

Ingredients

  • 560 g plain flour
  • 3 tsp caster sugar
  • 1 tbsp sea salt
  • 150 ml extra virgin olive oil)
  • 200 ml cachaça or white rum
  • 1 egg, beaten, for brushing
  • vegetable oil, for deep-frying
  • ½ white onion, finely chopped
  • 2 small garlic cloves, finely chopped
  • 200 g English spinach (about 1 small bunch), leaves and stems roughly chopped
  • 1 tbsp cooking oil
  • 100 g pitted green olives, roughly chopped
  • 1 x 95 g Sirena Tuna - Peppercorn, drained well
  • finely zested rind from 1 lemon

Fennel salsa

  • ½ tsp fennel seeds, toasted
  • 1 cup packed flat-leaf parsley leaves (about ½ bunch)
  • 1 cup packed coriander leaves (about 1 bunch)
  • 1 cup packed roughly sliced spring onions (about 3 stalks)
  • 1 long green chilli, roughly chopped
  • 165 ml extra virgin olive oil
  • 1 tbsp sherry vinegar

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time: 30 minutes

For the pastry, combine the flour, sugar and salt in a large bowl and make a well in the centre. Add the oil to the well and mix in the flour, using your hands. Gradually add the spirit, using your hands to bring together to form a ball of dough. Turn out onto a work bench and knead lightly until just smooth. Divide into two equal portions, shape each into a rough rectangle, cover with the bowl and leave to rest for 30 minutes.

For the fennel salsa, place all of the ingredients in a small food processor and pulse until roughly combined. Refrigerate until required for the flavours to meld.

For the filling, heat the oil in a large frying pan over medium-low heat. Add the onion and cook for 2 minutes or until softened and translucent, then add the garlic and cook for 1 minute or until fragrant but not coloured. Add the spinach, season with sea salt and freshly ground black pepper, increase heat to medium cook for about 3 minutes or until collapsed and the water has completely evaporated. Transfer to a large bowl to cool.

Add the remaining filling ingredients, and use your hands to mix, breaking up the chunks of tuna, and ensuring the ingredients are evenly distributed. Check the seasoning and adjust to your taste.

Roll each portion of the pastry out on a lightly floured bench to roughly a 20 cm (height) x 60 cm (length) rectangle, about 2 mm thick. Use a knife to trim the sides. Cut each at 10 cm intervals so you have a total of twelve 20 cm x 10 cm rectangles. Discard the trimmings.

Make the hand pies Divide the filling into 12 portions. Place the filling on the top half of each rectangle, leaving a border and moulding into a rough rectangle. Lightly brush the edges with the beaten egg and fold over the bottom half of the pastry to enclose the filling, pressing around the filling to remove any air and pressing to seal the edges – carefully press or the pastry may crack if it does, just gently pinch back together. Decorate by pressing the tines of a fork along the edges, if you like.

Heat the oil in a large, deep-sided saucepan to 160°C. Add the pastéis (use a palette knife or spatula to lift them off the bench), in batches, and cook until the pastry is nicely golden and bubbled, about 3 minutes each side. Be careful as during cooking the oil will spit due to the moisture in the pastry.

Cool and serve Remove from the oil and drain on paper towel. Allow to cool slightly for 5 minutes then serve with fennel salsa for dipping.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Tammi Kwok. Creative concept by Belinda So.

Australians have been enjoying the unrivalled taste and quality of SIRENA tuna since 1956. Sirena tuna is made only with the highest quality ingredients, including our premium oil blends and high specification tuna. All of Sirena's tuna products are delicious, healthy, suitable for different moments of your day, and can be enjoyed on their own or as an ingredient in meals. For more recipes from our SBS collection of SIRENA tuna recipes, go here.


Recipe Summary

  • ½ cup pitted green olives
  • ⅓ cup lightly packed flat-leaf parsley with thick stems removed
  • 1 clove garlic, smashed
  • ½ teaspoon anchovy paste
  • 7 tablespoons olive oil
  • 1 ½ teaspoons lemon juice
  • ½ teaspoon salt
  • ½ teaspoon fresh-ground black pepper
  • 1 pound tuna steak, about 2 inches thick, cut into 3-inch squares
  • ¾ pound linguine

In a food processor or blender, pulse the olives, parsley, and garlic to a coarse puree with the anchovy paste, 6 tablespoons of the olive oil, the lemon juice, and 1/4 teaspoon each of the salt and pepper. Put three-quarters of the mixture in a large bowl.

Heat a grill pan or heavy frying pan over moderate heat. Coat the tuna with the remaining 1 tablespoon oil and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook about 1 1/2 minutes per side. Remove the tuna. Let sit for 3 minutes. The fish will be rare. Cut it into 1/4-inch slices.

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve about 1/2 cup of the pasta water. Drain the linguine, add it and 1/4 cup of the reserved pasta water to the bowl with the olive mixture, and toss. If the sauce seems too thick, add more of the reserved pasta water. Mound the pasta on plates and top with the tuna. Spoon the remaining olive mixture on top.

Wine Recommendation: The richness of the tuna and the saltiness of the tapenade are delightful accompanied by a light, fruity red--a Côtes-du-Rhône from Southern France or a barbera from Italy.


Ingredients

  • 4 tuna steaks (6 ounces each)
  • 1/2 Teaspoon dried basil
  • 1/2 Teaspoon dried thyme
  • Black pepper, to taste
  • 3 Tablespoons extra virgin olive oil
  • 3 Tablespoons chopped red onion, cut into 1/4-inch pieces
  • 4 cloves garlic, chopped into 1/4-inch pieces
  • 3 Tablespoons capers, drained (or green olives, cut into 1/4-inch pieces)
  • 1/3 Cup green or black olives (or a combination), cut into long slivers
  • 1/2 Teaspoon sugar

Tuna and green olive pastries

Heat 2 tablespoons of the olive oil in a frying pan and sauté the onion and garlic over a low heat – don’t let them turn golden, just until they are very soft.

Meanwhile, boil the 2 eggs for 10 minutes in boiling water, add a teaspoon of salt to the water – it makes it easier to peel the eggs. Leave to cool and then dice them finely.

Drain the tuna well and place it into the onion-garlic mixture. Warm it through and then add the chopped egg and the olives.

Preheat the oven 220°C/425°F/ gas 7.

Roll out the pastry until it’s very thin, around 2mm, and cut out eight 15cm circles. Spoon an eighth of the tuna mixture into one half of each circle, making sure you leave the edges clear. Fold the other half of the pastry circle over and stick the edges with a little water. Finish off by pressing the edges together with the prongs of a fork.

Beat the remaining egg and brush the pastries with it. Place the pastries on a baking tray and bake in the preheated oven for 15 minutes.

Serve with tapenade and a green salad.


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