Thank you Wild Selections® for sponsoring this post. For a more sustainable meal, be sure to check out Wild Selections® premium seafood — it’s always healthy, always Marine Stewardship Council certified, and always delicious!
These tasty Tuna Potato Puffs are made with puff pastry that is stuffed with a spiced Wild Selections Solid White Albacore Tuna and potato hash.
Click on the image below to shop online for Wild Selections Solid White Albacore Tuna in Water or Wild Selections Solid White Albacore Tuna in Olive Oil, now.
Over the years, I’ve been a vegetarian, a pescatarian, gone gluten free, and I’ve even gone sugar-free. I’ve found that I am happiest somewhere in the middle – with my gluten and sugar, eggs, and chicken, and salmon and tuna!
Speaking of tuna, once upon a time during my pescatarian days, I accompanied my parents and sister on a visit to London to see my uncle and aunt. On our trip there, my mom also made plans to meet up with an old high school friend of hers. Her friend invited us to dinner one night and when we sat down to a scrumptious spread of baked potatoes and chili, my mom mentioned that it be best that I just stick with the potato. Well, one of my mom’s friend’s sons (tongue twister there -eh?) excused himself and hustled off to the kitchen. When he returned, he had a big bowl of freshly made tuna salad with him. He insisted that tuna salad slathered on a baked potato was one heck of a delicious experience. While I hadn’t ever tried that combo before, I dug in. And, I have been hooked on the combo since.
In fact, during my college years, tuna and a baked potato was a staple for me. Not only did it keep my budget on track, but, it was one darn tasty and nutritious combo that powered me through many late nite study sessions!
These days, the combo of tuna and potatoes are still a staple around our home. Some nights, my daughter and I still enjoy a baked potato with tuna salad slathered on it. Some nights we enjoy a warm tuna salad (like you will find in the Savory Spin recipe archives). On yet other nights we enjoy a tuna and potato saute – almost like a hash. And, sometimes, we take that warm tuna and potato saute and fancy it up a tad bit by serving it in puff pastry baskets – like you see here!
I used a can of Wild Selections Solid White Albacore Tuna in Water to make these Tuna Potato Puffs. This canned tuna was so incredibly flaky! I dug a bit and found out that Wild Selections only sources its wild-caught seafood from ocean areas that have been certified sustainable to the Marine Stewardship Council (MSC) Standard – the world’s leading certification program for wild-caught, sustainable seafood for the past 20 years. This assessment and certification of oceans areas by MSC ensures that fish stocks are healthy, well managed and plentiful. Wild Selections also donates 13 cents from the sale of each can to support World Wildlife Fund’s efforts to protect marine life and expand sustainable fishing practices, up to $1 million by the end of this year!
While these Tuna Potato Puffs look fancy, the puff pastry baskets are really easy to pull together. I used two defrosted but still cold sheets of puff pastry. I used two similar cookie cutters of different sizes to cut the base and the walls. I used the larger cookie cutter to cut out the base out of one sheet of puff pastry. And, on the second, I used the large one to first cut out a shape and then the smaller one to cut out the middle of it. On a side note, you can save the middle bits, season with cinnamon sugar and bake and enjoy – especially good with ice cream. If you find the baskets intimidating, then you can use a muffin tin and simply cut out circle of puff pastry and use them to line the muffin pans and bake and stuff with the tuna and potato hash.
With Mother’s Day and Summer get togethers on the horizon, these Tuna Potato Puffs would make an interesting and tasty treat for your friends and family. If you happen to make them, please do tag #savoryspin on Instagram so I can reshare it. Thanks so much y’all!
Tuna Potato Puffs
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic chopped
- 1 tsp ginger freshly grated
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp smoked paprika
- 1 stalk celery chopped
- 1 potato chopped up
- 2 cans Wild Selections Solid White Albacore Tuna in Water
- 2 sheets puff pastry
- 1 egg whisked for egg wash
- salt & pepper to taste, cilantro and chili flakes to garnish
- Preheat oven to 400 degrees.
- Let the puff pastry thaw but don't let it loose its chill (if it does, return to the freezer). Use two similar cookie cutters of different sizes to cut the base and the walls. I used the larger cookie cutter to cut out the base out of one sheet of puff pastry. And, on the second, I used the large one to first cut out a shape and then the smaller one to cut out the middle of it. If you find the baskets intimidating, then you can use a muffin tin and simply cut out circle of puff pastry and use them to line the muffin pans and bake and stuff with the tuna and potato saute.
- Once the baskets have been shaped, place the shape with the whole in the middle on the top of the base shape, using a beaten egg to seal them. Brush the tops with egg wash and bake for 10 minutes or till golden and puffed up.
- Remove from the heat, punch out the risen middle bits and set aside.
- Make the tuna and potato saute by adding the oil to a pan along with the onion. Let the onion saute for about 10 minutes.
- Add in the chopped garlic, ginger, turmeric, coriander, smoked paprika, and chopped potato and saute about 5 minutes.
- Then add in the celery and saute a couple of minutes. Season with salt and pepper.
- Then, spoon the Tuna Potato Saute into the puff pastry baskets, garnish with cilantro and chili flakes and enjoy!
- You will have a lot of the Tuna Potato Saute leftover which you can enjoy as is or with nachos or any way you like.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.