Recipe for Mini Tuna Cakes with Herbs

Finely chop the garlic and parsley, dice the shallot, and cook over low heat in melted butter mixed with a drizzle of olive oil. Remove and place in the refrigerator after cooking. Drain the peppers. Take the slices of tuna and gently press them between sheets of paper towels to remove as much moisture as possible.

In the shortcrust pastry, cut out 2 circles of 10 cm and in the puff pastry, 2 of 14 cm. In the center of the 10 cm discs, place a tablespoon of parsley mixture. Add the slices of tuna, on which you will place a piquillo pepper flat. Cover everything with the 14 cm discs. Pinch the two pastries together to seal them well. Using a brush, glaze the entire surface with the egg yolk mixed with a small amount of water. Decorate the top as desired, and place in the refrigerator for 15 minutes.

Place in a preheated oven at 175°C for 25 minutes. Meanwhile, place the remaining peppers in a bowl, blend them with a drizzle of olive oil, sherry vinegar, and a pinch of chili. Adjust the seasoning and prepare a small side salad.

Upon taking them out of the oven, cut your mini cakes in half and arrange them on plates accompanied by the pepper sauce and a nice salad with herbs.

To finish, additional tip: to avoid wasting the leftover pasta scraps, make small cheese sticks for the appetizer.