"Recipe developer Michelle Bottalico has created a recipe for cheesy tuna puffs that come together in less than an hour, with half that time passive waiting time as they bake. The foundation of the flavor is a mirepoix of onion, carrot, and celery cooked in the olive oil from the cans of oil-packed tuna, which reduces waste and gives the dish extra tuna flavor."
"Once out of the oven, these tuna puffs are crispy and buttery on the outside, moist and flavorful on the inside with sharpness from Dijon and aromatic brightness from basil and parsley, and satisfyingly cheesy from the cheddar. Feel free to increase the amount of cheese if you like extra-cheesy treats. Either way, these tuna puffs are sure to be a crowd pleaser at your next event."
"For this recipe, you will need puff pastry sheets. Puff pastry is notoriously challenging to make at home, so the recipe calls for frozen puff pastry sheets. Just make sure you thaw them before starting the recipe. You will also need 2 cans of oil-packed tuna. Make sure you have carrot, celery, yellow onion, garlic powder, black pepper, salt, mayonnaise, and Dijon, fresh basil, and fresh parsley as well."
Cheesy tuna puffs combine a tuna-vegetable mixture with diced cheddar inside flaky, rich puff pastry for a crispy, buttery exterior and moist, flavorful interior. The filling begins with a mirepoix of onion, carrot, and celery cooked in olive oil from oil-packed tuna, concentrating tuna flavor and reducing waste. Mayonnaise, Dijon, herbs like basil and parsley, garlic powder, salt, and pepper are mixed with drained tuna and cheddar to create a sharp, aromatic, and cheesy filling. Frozen puff pastry sheets are recommended and should be thawed before assembly; squares are filled and folded by pinching to seal. Baking takes about half the total time, producing golden puffs that work for buffets, family meals, or paired with soup or salad.
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