Tuna pea caper and lemon vol au vents
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Prep Time
10 Minutes
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Cook Time
7 Minutes
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Yield
24
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Difficulty Level
Easy, Quick
Ingredients
- 1 x 95g can Safcol Yellowfin Tuna Chunks Italian Style in Oil, drained
- 2 tablespoons good quality mayonnaise
- 2 teaspoons baby capers
- 1 cup of frozen peas
- 1 tablespoon of preserved lemon, finely chopped
- sea salt and freshly ground black pepper
- ½ fresh lemon
- 24 pre-made small vol au vent cases
- 1 egg, beaten
Instructions
- Preheat oven to 180°C.
- Place the peas in a small pan and cover with boiling water, leave for about 2 minutes and then drain and allow to cool.
- Place the vol au vents on a lined baking tray and brush with a little beaten egg and bake for about 5 minutes until golden brown. Remove from the oven and allow to cool.
- In a medium bowl, flake the Safcol tuna, then add mayonnaise, chopped preserved lemon, peas, and baby capers. If you don’t have preserved lemon just use the zest of ½ a fresh lemon. Mix well and season to taste with salt and pepper.
- Use 2 teaspoons to pile the tuna mixture into the vol a vents.
- Slice the fresh lemon very thinly and cut into small triangles.
- Top each vol au vent with a little piece of lemon and serve immediately.
| Servings: | 6-8 |
| Ready in: | 17 Minutes |
| Course: | Finger Food |
| Recipe Type: | Canapés |
| Ingredient: | Tuna |
Tuna pea caper and lemon vol au vents
Delightful hors-d’oeuvres that are quick, easy and quite scrumptious. These tuna pea caper and lemon Vol au Vents are fresh, tasty and very simple to make.
If you like tuna, be sure to check out our tuna recipes page for more inspiration!
