For a change of pace, a cocktail party or a gourmet appetizer, how about tuna bites? We love this hint of the sea on our plates!

For 4 people

Preparation: 20 mins

Cooking: 30 mins

Ingredients:

10 sheets of brick pastry

1 potato

1 egg

1 tin of Albert Ménès albacore tuna

100g of grated cheese

1 stalk of celery

Albert Ménès parsley

1 tbsp of Albert Ménès Non-Pareilles capers

Albert Ménès turmeric

2 tbsp flour
Salt and pepper

Olive oil

Preparation:

Preheat the oven to 180°C and first cook the potato in boiling salted water for about 15 minutes. Drain it and peel it.

In a large bowl, mash the potato and tuna together with a fork (flake the tuna first). Add the capers, then the various spices and parsley. Add the celery, which you should also dice beforehand.

Transfer your mixture to a small bowl and stir in the whole egg. Add the grated cheese and mix with a spatula to obtain a uniform paste.

Cut each sheet of brick pastry in half to make half moons.

In a separate bowl, mix the flour and a little water to create a "cement" that will hold the bricks together.

Add the stuffing to the centre of each half circle and fold. Finally, seal your brick pastry with the flour mixture.

Brush each of the pastries with olive oil and place them under a grill or on a baking sheet. Bake for 15 minutes at 180°C.

Tags: Aperitif, Apero, Bricks, Bricks with tuna, Capers, Celery, Turmeric, Turmeric delight, Appetizer, Parsley, Tuna, Tuna fish, White tuna, Tuna fish