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.