Vol-au-vent with Tuna Sauce

Vol-au-vent with tuna sauce are an elegant and delicious option for an appetizer or aperitif. Here is the recipe:

Ingredients

• Ready-made puff pastry vol-au-vents (quantity as desired depending on the number of diners)
• 150 g tuna in oil, drained
• 100 g mayonnaise
• 1 tablespoon salt-cured capers (rinsed and chopped)
• 2 anchovy fillets in oil (chopped, optional)
• 1 tablespoon cooking cream (optional, to make the sauce creamier)
• Juice of 1/2 lemon
• Chopped parsley (to taste)
• Salt and pepper (to taste)

Preparation

1. Take the ready-made vol-au-vents and, if necessary, warm them in the oven according to the package instructions until golden brown.

2. To prepare the tuna sauce, start by blending the drained tuna in oil in a food processor until smooth.

3. Add the mayonnaise, capers, anchovy fillets (if using), lemon juice, and, if you prefer a softer sauce, a tablespoon of cooking cream. Blend everything together until you have a smooth, creamy sauce.

4. Taste and adjust the salt and pepper. If desired, add some chopped parsley for a touch of freshness.

5. Fill the vol-au-vents with the tuna sauce using a spoon or a piping bag for a more refined result.

6. Arrange the filled vol-au-vents on a serving plate and garnish with additional chopped parsley, if desired.

Trivia

The name “Vol-au-vent,” which means “flight in the wind” in French, refers to the lightness of the puff pastry that is so light it can “fly in the wind.” The origins of this preparation are found in French cuisine, but it easily adapts to interpretations from other countries, such as this Italian-style tuna sauce version.

Enjoy your meal!