Tuna and Sweetcorn Slice
Tuna and Sweetcorn Slice

Ingredients

Method

  • 320g pack of ready-made puff pastry
  • 185g can of tuna in spring water, drained and flaked
  • 325g can of sweetcorn
  • 3 tbsp creme fraiche
  • 50g grated cheddar
  • A few snipped chives
  • Preheat the oven to 220, and roll out the pastry on a baking sheet. Turn up the edges to make a crust, prick the centre all over with a fork, and bake in the oven for 15 minutes. While baking, mix together the tuna a sweetcorn in a bowl, and season well.
  • Remove the pastry from the oven (press down the centre a bit, as it will have puffed up), and spread the creme fraiche all over it. Spoon the tuna mix over the top, then sprinkle with the cheese. Bake for 15 minutes more until golden and bubbling. Sprinkle with chives, cut into quarters, and serve with salads.
30 mins
4 serving
This recipe pairs perfectly with the Hither & Yon Rosé 2018 from McLaren Vale, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box