Jump to Main ContentJump to Primary Navigation
Top

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)

Related

braised-ribs.jpg

Braised beef ribs with herb gremolata

Nut-splash.jpg

Feta-stuffed butternut squash

recipe-splash.jpg

Caponata aubergine stew

Comments

Latest...

Calling all vino fans: are you ready for red wine ice cream?

Ice cream and red wine, together at last…

by Kayleigh Dray
21 Feb 2017

Pair cheese and wine like a pro with this incredible interactive map

Winchester Aged Gouda with a glass of Amarone della Valpolicella, anyone?

by Moya Crockett
21 Feb 2017

This Yorkshire bakery has created an entire range of unicorn bakes

Move over rainbow toast/bagels/toasties

by Amy Swales
16 Feb 2017

This is the best drink to pair your cheese with (no, it’s not wine)

Is it gin? Is it Prosecco? No, it’s…

by Kayleigh Dray
16 Feb 2017

A free cheese and wine festival is coming to London

And there’s chocolate involved, too

by Moya Crockett
16 Feb 2017

Thirteen unusual orders for serious coffee nerds

How many have you tried?

by The Stylist web team
15 Feb 2017

Chocolate crumpets are here to make brunch even more decadent

Breakfast will never be the same again...

by Kayleigh Dray
15 Feb 2017

Ridiculous yet amazing edible bouquets for Valentine's Day

Who wants a bunch of fried chicken, doughnuts or fondant fancies?

by Amy Swales
14 Feb 2017

This gin and tonic cheesecake is the boozy bake of your dreams

We're already obsessed with this G&T cheesecake...

by Kayleigh Dray
14 Feb 2017

How to make spiced gin brownies, aka the ultimate boozy bake

Like an ooey-gooey chocolate brownie, but with more gin…

by Kayleigh Dray
07 Feb 2017