Golden Tuna & Rosemary Puff Pastry Bites

Flaky pastry pinwheels filled with savory tuna, golden sautéed onion, cheese, and aromatic rosemary.

Serves:

Prep/Cooling Time:

Cook Time:

Chill:

1 (5 oz) can Safe Catch Elite Wild Tuna, Do Not Drain
1 sheet frozen puff pastry (about 8–9 oz), thawed according to its package and kept cold
½ cup finely diced onion
1 tbsp butter or olive oil
4 oz cream cheese, softened
¼ cup grated Parmesan
1 tsp finely chopped fresh rosemary
¼ tsp garlic powder
1 egg, beaten, for brushing
1 tbsp all-purpose flour, for dusting the work surface
Fresh rosemary sprigs, optional, for serving
Black pepper, to taste

Cook onion in butter or oil over medium-low heat for 8–10 minutes until soft and lightly golden. Spread on a plate and cool completely before filling the pastry. Line a baking sheet with parchment.
Open tuna: Do Not Drain. Flake until all natural juices are incorporated. Mix with the cooled onion, softened cream cheese, Parmesan, rosemary, garlic powder, and pepper. Keep cool; the filling should be spreadable, not warm.
On a lightly floured surface, gently roll the cold pastry into a 10 × 12-inch rectangle. Spread all filling in an even layer, leaving a ½-inch border along one 12-inch edge.
Roll from the opposite 12-inch edge into a snug 12-inch log without squeezing out filling. Moisten the bare edge with a little water and seal. Refrigerate 20 minutes, or until firm enough to slice cleanly. Meanwhile, heat oven to 400°F. Cut into 16 rounds, each about ¾ inch thick, and place cut-side up at least 2 inches apart on the baking sheet.
Brush exposed pastry lightly with egg. Bake 20–25 minutes, or longer as needed, until well puffed, deeply golden underneath and on top, with no gummy inner pastry and filling at 165°F. Tent loosely with foil if the tops brown too quickly. Let stand briefly before serving.

Arrange with the optional fresh rosemary sprigs and serve warm.