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Aubergine pâté and tuna loin puff

Ingredients

  • 1 sheet of fresh puff pastry
  • 1 roast aubergine
  • Ricardo Fuentes Salazones bonito loin.
  • 200 g grated mozzarella
  • 1 tbsp. lemon juice
  • 1 beaten egg
  • 1 clove of garlic
  • 1 tsp. tahini
  • 1 tsp. cumin
  • Salt
  • Black pepper
  • Fresh thyme
Hojaldres de paté de berenjena y lomo de bonito graso
  • Serves 6/8
  • Preparation time: 50 minutes
  • Difficulty: Easy

How to make Aubergine pâté and tuna loin puff

  • Scoop the flesh out of the roasted aubergine with a spoon and place in a blender goblet together with the tahini, cumin, salt and pepper to taste. Blend well and set aside.
  • Meanwhile, place a sheet of puff pastry on a baking tray and spread the pâté on top. Add the grated mozzarella and fold the edges of the pastry inwards.
  • Brush the edges with beaten egg and bake at 200° C until golden.
  • Cut into squares to serve, adding a few slices of bonito loin.
  • Sprinkle with a pinch of fresh thyme to finish.