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TUNA IN PUFF PASTRY

Roll out the pastry on a floured surface to a 1/4-inch thick.  Cut out 2 large pieces in the shape of a fish,  Place the 2 pieces of fish-shaped pastry on a baking sheet.  Cover with plastic and refrigerate.  Beat the heavy cream until soft peaks form.  Whisk in 2 of the egg yolks and beat until stiff.  Fold the tuna and herbs into the whipped cream.  Season with salt and pepper.  Remove the pastry from the refrigerator.  Spread the tuna mixture onto 1 of the pieces of puff pastry, leaving a 1/2-inch border around the edge.  Wet the edges with your finger and lay the second piece of puff pastry over the filling, pushing the edges together.  With a small sharp knife make incisions along the edge of the fish.  Draw fish scales onto the pastry cover.  Brush with egg yolk and bake at 425F for 20 minutes.
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1 package puff pastry
1/2 lb canned tuna, drained
3 egg yolks
1 1/4 cups heavy cream
3 tbsp each of fresh chives, chervil, and tarragon chopped 
1 egg yolk for glazing
salt and pepper
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15
mn
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20
mn
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If you wish to gain time, roll out the pastry 1-2 hours in advance and refrigerate.
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Appetizers
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