“Galette des Rois” with Marie-Galante tuna and pineapple

Recette - “Galette des Rois” with Marie-Galante tuna and pineapple - La Belle Iloise
An original combination of flavours!

recipe_people 8

Preparation Time

recipe_clock 25 min

Cooking Time

recipe_cooking 40 min

What you need for this recipe


All ingredients
  • For the galette:
  • 2 tins 1/5 (320 g) la belle-iloise flaked Marie-Galante tuna
  • 40 g breadcrumbs
  • 2 discs puff pastry (not pure butter)
  • 200 g peeled pineapple (about 1/4)
  • For the egg wash:
  • 1 egg yolk and a little water
  • For the decoration:
  • A few poppy seeds
  • 1 bean
Let's get started


  1. Mix the tuna with the breadcrumbs.
  2. Peel the pineapple and cut into thin slices (1 mm thick) with a mandolin.
  3. Dry the pineapple slices in the oven at 180 °C (gas mark 5) for 15 min.
  4. Spread the tuna mixture evenly on the first disc of pastry
  5. Place the pineapple slices on top (not too close together) and hide the bean.
  6. Moisten the edges of the pastry and cover with the second disc.
  7. Press around the edges with your fingers and make a small hole in the middle to allow the steam to escape.
  8. Brush with the egg wash (egg yolk + water) so that the pastry turns a nice golden colour when cooked.
  9. Draw little fish and waves on the top of the Galette des Rois with the tip of a knife (you can also make decorations with pastry trimmings).
  10. Finish decorating with a few poppy seeds.
  11. Bake in hot oven 30 to 40 minutes at 210 °C (gas mark 6).
  12. Serve warm.
  • Instead of the flaked Marie-Galante tuna and pineapple, use flaked Zanzibar tuna and apples.

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