Tuna and Feta Tarts
Total time: 20 minutes
The feta I used for these is Greek: little cubes that come in a glass jar covered in olive oil. They will not melt like other cheese, but stay whole and get lightly browned. I garnished the tarts with sliced avocado, but that is optional. This is an easy, assembly only dish - then baked for 12 minutes.
Ingredients:
- 3oz canned tuna, 90gr, 3.2oz
- 2 tbs Greek or plain yogurt, 37.5gr, 1.3oz
- 2 tbs black olive tapenade (or green), 30gr, 1oz
- 3oz feta cheese, 90gr, 3.2oz
- 1/2 sheet puff pastry, 125gr, 4.4oz
- small, ripe avocado, sliced optional, 136gr, 4.8oz
Instructions:
- Thaw the puff pastry, if needed.
- Lay out puff pastry and cut two 4 inch squares (10 cm).
- Lay pastry on baking sheet. With a knife lightly score a line around the edge of each pastry, about 1/3" (.75 cm) from the edge. Do not cut through the pastry! (A butter knife works best.)
- Divide the Greek yogurt and spread within the scored lines.
- Open and drain the tuna. Divide evenly and spread on the yogurt.
- Add tapenade.
- Divide the feta and sprinkle on top.
- Bake in a pre-heated oven at 400F (200C) for 12 - 15 minutes, until sides of pastry have puffed around middle and are golden brown.
- Remove and serve. Garnish with sliced avocado if desired.
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Nutrition Information |
Nutrition Information Small Avocado Recipe serves 2 Entire Recipe / per serving Calories: 227 / 113.5 Total Carbohydrates: 12 / 6 Dietary Fiber: 9 / 4.5 Total Fat: 21 / 10.5 Saturated Fat: 3 / 1.5 Cholesterol: 0 / 0 Protein: 3 / 1.5 Calcium: 18 / 9 Sodium: 11 / 5.5 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
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