Tonnino Tuna Ventresca in Olive Oil
OREGANO TUNA TARTALETTE WITH CARAMELIZED ONIONS AND LEEKS
Ingredients
- 1 pack of puff pastry (about 500 grams)
- 1 julienned medium size white onion
- 1 large leek, shredded
- 1 bunch of thyme
- 1/4 cup dry white wine
- 1 tablespoon of regular sugar
- 1 pinch of salt and pepper
- 1/8 cup extra virgin olive oil, good quality
Preparation
Instructions:
Shells: Cut the puff pastry in 8 circles, using the rim ofa cup of approximately 3 inches of
diameter. Bake between 2 greased baking sheets, in preheated oven at 375° F (190° C),
for 20-25 minutes. Set aside, let cool.
Caramelized onions and leeks: sautee leeks and onions with the olive oil, thyme, white
wine and sugar, over medium heat for about 15 minutes, or until tender. Season with salt
and pepper.
Serve on top of the shells, as a bed for the tuna fillets.