Tuna burger with mozzarella and spinach

Ingredients

2 servings

• 112 g of Saupiquet MSC whole tuna in brine
• 150 g of fresh spinach
• 1 shortcrust pastry
• 1 puff pastry
• 60 g of mozzarella
• 40 g of oil-preserved sun-dried tomatoes
• 20 g of butter
• 1 garlic clove
• 1 egg for egg wash

Steps

1. 1

   Preheat the oven to thermostat 7 (approx. 210°C / 410°F).

2. 2

   Wash and remove stems from the spinach leaves and mince the garlic clove.

3. 3

   Place the spinach and minced garlic in a hot pan with the butter and cook for 5 minutes over medium heat. Season and stir gently. Then place in the refrigerator for 10 minutes.

4. 4

   Using a cookie cutter or a plate, cut out 2 disks of shortcrust pastry 15 cm in diameter and line the molds. Spread the spinach at the bottom of the molds, then place the tuna on top, maintaining the round shape of the tuna. Dice the mozzarella and sun-dried tomatoes into ½ cm cubes and fill each pie. Then cover with 2 disks of puff pastry and tuck the edges inside the mold.

5. 5

   Using a brush, apply an egg wash and sprinkle with sesame seeds. Bake for 15 minutes at thermostat 7, then lower the oven to thermostat 5 (approx. 150°C / 300°F) for another 15 minutes.

6. 6

   Meanwhile, prepare the sauce to accompany the burgers by mixing fromage blanc, a finely chopped red onion, and some chopped fresh herbs in a bowl. Salt and pepper to your taste.

7. 7

   Let the burgers cool for 5 minutes after taking them out of the oven and enjoy!