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Tomato and tuna poppy seed tarts

tuna-bread.jpg

Somewhere in between nachos and tuna tartar lies this wonderfully colourful starter or party canapé from the master of chic cuisine, Alain Ducasse. Serve with a chilled prosecco or a crisp white wine. Chablis would be perfect.

Preparation time:

35 minutes

Cooking time:

15 minutes

Ingredients (serves 4):

  • 150g bread flour
  • 1 pinch of salt
  • 50g butter
  • 50g oatmeal
  • 1 tbsp poppy seeds
  • 5 tbsps water
  • 250g white tuna fillet
  • Handful of rocket
  • 12 salted anchovy fillets
  • 8 tbsps chopped cooked tomato
  • 12 segments of tomato confit*
  • Olive oil
  • Juice of one lemon

Method

Step 1: Put the flour and salt into a bowl. Make a well and add the butter. Rub with your fingertips until the mixture has the consistency of breadcrumbs. Add the oatmeal and poppy seeds and gradually pour in the water. Knead to form a dough. Shape into a ball and leave to rest for 30 minutes at room temperature.

Step 2: Flake the tuna, season then rinse the anchovy fillets and rocket and put to one side.

Step 3: Preheat the oven to 180°C (gas mark 4). Roll out the pastry into a 2mm thick circle. Cut into quarters and arrange on a baking tray, placing a small cup on each so they curl into curved bowl shapes.

Step 4: Bake for 10-12 minutes until the pastry is golden. Then cover in chopped tomatoes, tuna flakes, anchovies and tomato confit. Cook for a further three minutes until warm. Season the rocket with olive oil and lemon juice, add to the tarts and serve immediately.

From Nature: Simple, Healthy And Good by Alain Ducasse (£25, Hardie Grant)

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