Tuna turnovers

1.Preheat the oven to 180°C (th. 6). Drain the tomatoes and chop finely. Drain and crumble the tuna. Peel and chop the garlic. Wash, dry, thin out and chop the parsley.

2. Heat the oil in a skillet and sauté garlic for 1 minute, stirring, then add the crushed tomatoes. Salt and pepper, stir and cook for 15 minutes over low heat. When cooked, add the tuna, parsley and half of the black olive tapenade, adjust seasoning and mix well. Remove from heat and let cool.

3. Roll out the pastry thinly on the work surface. Cut 18 discs of 8 cm diameter. Put 1 teaspoon of the tuna mixture over the dough, leaving an edge of around 1cm, moisten slightly.

4. Fold the dough in half. Pinch the edges to seal.

5. Place the turnovers on a baking sheet lined with parchment paper. Beat the egg yolk with a little water, and the rest of tapenade, and brush. Bake for 20 minutes.

Our cooking tip : A tomato salad dressed with balsamic vinegar and olive oil.

Photo credit: Sucré Salé