Thunfisch Strudel

Ingredients

• 350 g puff pastry (refrigerated)
• 1 bunch spring onions
• 2 tbsp watercress
• 4 tbsp pickled capers
• 2 stalks leeks (white part only)
• Salt
• white pepper
• 2 cans tuna (in own juice)
• 1 tbsp oil
• 2 Garlic cloves
• egg yolk (for brushing)
• a pinch nutmeg

Instructions

1. 1.

   Drain the tuna and capers. Clean and wash the spring onions and leeks, cut into coarse strips. Peel the garlic and finely mince it. Sauté the garlic in oil, add the spring onions and leeks, cook together, season with salt, pepper, and nutmeg. Mix in the capers and watercress. Lay out the puff pastry on a kitchen towel, top with the vegetable mixture.

2. 2.

   Break up the tuna with two forks and distribute the pieces over the pastry. Fold in the edges and roll the whole thing into a strudel using the towel. Place it on a baking sheet lined with parchment paper. Whisk the egg yolk with a few drops of water and brush the strudel. Bake in a preheated oven at 200 °C (convection) for about 30 minutes.