19 Apr Spiced Albacore Potato Puff Recipe
Recipe by: Savory Spin
Take your taste buds on a rollercoaster ride with this Spiced Albacore Potato Puffs recipe. The puff pastry is shaped into cups to hold a vibrant mixture of wild caught Wild Selections Solid White Albacore, Indian spices and crispy potatoes. Delight your friends and family with this appetizer at your next party or potluck.
- 2 5 oz cans Wild Selections® Solid White Albacore Tuna in Water
- 2 tablespoons of olive oil
- 1 chopped onion
- 2 chopped cloves of garlic
- 1 teaspoon of grated ginger
- 1 teaspoon of powdered turmeric
- 1 teaspoon of powdered coriander
- 1 teaspoon of smoked paprika
- 1 stalk of chopped celery
- 1 chopped potato
- 1 egg wash whisked egg
- 2 sheets of puff pastry
- Salt / pepper to taste garnish with chili flakes and cilantro
Oven preheated to 400 degrees.
With the puff pastry dough still cool to the touch, cut out 2-inch diameter circles with a butter knife or cookie cutter. Cut out 9 larger circles removing the middle to form the walls of the pastry. If you find this difficult or tedious, you can always cut out large enough circles to fill a cupcake tray and make your pastries in this shape instead.
Place the circle with the hole in the middle on the top of the base circle, use the egg wash to seal them. Brush tops with the egg wash and bake for 10 minutes or until they are puffed up and golden.
Add oil to frying pan and set over medium heat. Saute your onion. Add in the ginger, turmeric, paprika, coriander, garlic, and potato. Fry for 10 minutes.
Make the potato and tuna sauté by adding the oil and onion to a pan. Let the onion sauté for roughly 10 minutes.
Add in the turmeric, ginger, chopped garlic, chopped potato, coriander, and smoked paprika, and sauté for about 5 minutes.
Add in celery and tuna to frying pan and cook until softened. Salt and pepper to taste.
Scoop potato tuna hash into your pastry cups and enjoy.