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Yellowfin tuna pinwheels

A fun snack for your party, perfect for sharing.

Yellowfin tuna pinwheels

Ready In

40 minutes

Cooking time

25 minutes

Prep time

15 minutes

Serves

16 slices

Ingredients
1 small onion, chopped
1 ½ tbsp/ 22.5ml olive oil
1 clove garlic, finely chopped or grated
1 tin Ortiz yellowfin tuna 250g, drained of oil and finely flaked
3 tbsp /45ml / 30g pumpkins seeds/ pepitas, toasted in a dry frying pan over low heat
2 tbsp/ 30ml/ 10g breadcrumbs (preferably Panko)
1 egg, beaten
1 ½ tbsp/ 22.5ml Fritada tomato sauce
1 tbsp / 15ml Manzanilla Sherry (or Fino Sherry / dry, full-bodied white wine)
½ tsp dried oregano (Brindisa’s Catalan Oregano with Flowers is excellent)
Grated lemon peel (to taste)
Generous amount of freshly ground black pepper (to taste)
1 sheet Puff Pastry 250g (preferably all butter pastry)
1 egg, beaten well
Sesame seeds for topping
Greaseproof paper lined baking tray
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Method

    1. Preheat oven to 200°C; line two baking trays with greaseproof paper.
    2. Soften the onion with the olive oil over medium heat; stir in the garlic, remove from the heat and transfer to a mixing bowl; add all the remaining ingredients and mix very well.
    3. Unroll the pastry onto a lightly floured surface and roll it out to 33cm x 18cm; spread the tuna mixture over it leaving a 1cm border around the edges.
    4. Starting at one of the long ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.
    5. Take a very sharp knife and cut the roll into 16 equal slices, laying them flat on the trays as you go.
    6. Brush each pinwheel lightly with beaten egg and sprinkle generously with sesame seeds. Bake for 20-25 minutes until puffed and a rich golden brown.
    7. Allow roll to cool on a rack to just warm before serving.

Serving suggestion: garnish slices with a strip of roasted red pepper or a sprig of fresh mint.

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Ingredients
1 small onion, chopped
1 ½ tbsp/ 22.5ml olive oil
1 clove garlic, finely chopped or grated
1 tin Ortiz yellowfin tuna 250g, drained of oil and finely flaked
3 tbsp /45ml / 30g pumpkins seeds/ pepitas, toasted in a dry frying pan over low heat
2 tbsp/ 30ml/ 10g breadcrumbs (preferably Panko)
1 egg, beaten
1 ½ tbsp/ 22.5ml Fritada tomato sauce
1 tbsp / 15ml Manzanilla Sherry (or Fino Sherry / dry, full-bodied white wine)
½ tsp dried oregano (Brindisa’s Catalan Oregano with Flowers is excellent)
Grated lemon peel (to taste)
Generous amount of freshly ground black pepper (to taste)
1 sheet Puff Pastry 250g (preferably all butter pastry)
1 egg, beaten well
Sesame seeds for topping
Greaseproof paper lined baking tray
Add all to basket

Add in stock items to your basket

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