Tuna and cheese puff pastries

Recette - Tuna and cheese puff pastries - La Belle Iloise
Perfect for an aperitif with friends!

recipe_people 30

Preparation Time

recipe_clock 20 min

Cooking Time

recipe_cooking 15-20 min

What you need for this recipe


All ingredients
  • 1 tin 1/4 (207 g) la belle-iloise natural albacore tuna
  • 1 roll ready-to-use puff pastry
  • 2 tablespoons mustard
  • 70 g grated Emmental
  • 1 egg
Let's get started


  1. Drain the tuna and flake into a bowl using a fork.
  2. Add the mustard, egg white and grated Emmental.
  3. Unroll the puff pastry and cut 5 cm wide strips.
  4. Using a brush, moisten a 1 cm strip along one edge (lengthwise) of each strip.
  5. Spread the mixture in a sausage-shape along the strip and wrap the dough over it starting with the non-moistened edge.
  6. Carefully seal the two edged together.
  7. Cut into 3 cm sections and place in a baking dish (not too close together).
  8. Brush each one with egg wash (egg yolk mixed with a little water).
  9. Bake in hot oven at 210 °C (gas mark 7) for 15 to 20 minutes.
  10. Serve warm.
  • Replace the traditional mustard with “fisherman’s mustard” (mustard flavoured with seaweed).
  • Replace the Emmental with comté or cheddar for a stronger cheese flavour.
  • You can also serve these little puff pastries on a bed of mixed salad.

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