Aperitivo: Tuna and Chive Parcels with Virgin Frozen Spritz

Ingredients

For the Tuna and Chives Parcels

• 1 tablespoon of Colovita extra-virgin olive oil

• 2  brown onion, finely chopped

• 2x 160g of Capriccio tuna in olive oil, drained

• 120 gr of melty Floridia cheese, like provola or scamorza, chopped into cubes

• 1 tablespoon of dijon mustard

• 2-3 tablespoons of chopped chives

• salt and pepper for seasoning

• 2x 30x30 thin sheets of puff pastry

• 1 beaten egg

• 2-3 tablespoons of fennel seeds

Method

Preheat your oven to 200 C, conventional. Line an oven tray with baking paper.

Heat up the oil in a medium pan, add the onion and cook over medium heat for 2-3 minutes or until soft, then add the drained tuna and mix through. Turn off the heat, add cheese, chives and mustard. Mix and allow the residual heat to melt the cheese. Taste for seasoning and adjust accordingly.

Let the mixture cool for 10 minutes, then divide it into two and place each half in the centre the two pastry sheets. Wrap to create 2 parcels. Brush with egg and sprinkle with fennel seeds. Score the top with a sharp knife, creating 7-8 slashes.

Bake for 25-30 minutes or until nicely puffed and golden brown.

Serve warm or at room temperature.

Ingredients

For the Frozen Virgin Spritz

serves 4

• 2x 330ml 200 ml bottles of San Pellegrino Aranciata

• 300 gr of frozen raspberries

• 1 cup (250ml)  of freshly squeezed orange juice 

• fresh raspberries and orange slices to serve

Method

Place frozen raspberries and orange juice into the bowl of a food processor and whiz until smooth and soft serve constancy. Divide into 4 Spritz glasses, top with the aranciata, top with fresh raspberries and serve with orange slices around the rim of the glass.

Click on the video to watch the full recipe