These little sandwiches are perfect for a light lunch or al fresco dining. Inspired by the sea of Napoli (Naples) and the light Mediterranean sunshine, a puff pastry is used as a delicious little “boat” to hold your fish. As a shortcut, you can use any small roll; however, these puffs are light, simple to make, and they bake into a natural no-fuss shell so you can easily wow your friends with your culinary genius!

Directions:

For the rolls:

*Preheat oven to 400°F

  1. In a saucepan, combine the water and butter. Cook on medium heat until the butter is melted.
  2. Add the flour and stir quickly until a ball is formed (about 1 minute).
  3. Remove pan from stove and add the eggs, one at a time, combining thoroughly with a spoon.
  4. Drop the dough by spoonfuls onto an ungreased cookie sheet, or a cookie sheet covered with parchment paper. Bake in oven for 45-50 minutes for large sized rolls; 30 minutes for smaller-sized rolls.
  5. Once golden brown, remove from oven and let cool. Once they are cooled, cut off the tops and remove the bread filling (there won’t be much to remove) and then stuff with your tuna filling.

Tuna Filling

This is easy!

  1. Combine the juice from ½ lemon and the capers in a small bowl. This helps to draw the salt from the capers.
  2. Next, combine all the remaining ingredients in a larger bowl. Add the capers and lemon and mix thoroughly. Season with pepper to taste.
  3. Although this is delicious as-is, feel free to add additional vegetables, spices or lemon juice to this mix so it tastes perfect for you!
  4. Stuff the rolls with the filling.
  5. Place on a platter and garnish with the lettuce leaves, sliced tomatoes, avocado.

Ingredients:

The Roll (makes 6-8 large sized):

  • ½ cup Butter, non-salted
  • 1 cup water
  • 1 cup Flour
  • 4 Eggs, large

Tuna Filling (enough for 2):

Note: Double or triple the recipe based on how many you are feeding)

  • 1-5oz can Tuna (I use Albacore packed in water)
  • 1 stalk Celery, finely chopped
  • Juice from ½ Lemon
  • 1 tsp Capers
  • 2-3 Tbsp Olive Oil
  • 1 Egg, hard boiled, peeled, and coarsely chopped
  • *To boil egg, put egg in a saucepan and cover with water. Set to medium heat. Once it starts to boil, set timer to 9 minutes. When time is complete, remove saucepan from heat and rinse with cool water.
  • 2 Tbsp Red Onion, chopped
  • Black Pepper to taste

Garnish (and eat):

  • Tomato Slices
  • Avocado (I know, not really from Naples but I put them on everything I can get away with!)
  • Lettuce leaves