Instructions

1. Preheat oven to 180°C.
2. Place the peas in a small pan and cover with boiling water, leave for about 2 minutes and then drain and allow to cool.
3. Place the vol au vents on a lined baking tray and brush with a little beaten egg and bake for about 5 minutes until golden brown. Remove from the oven and allow to cool.
4. In a medium bowl, flake the Safcol tuna, then add mayonnaise, chopped preserved lemon, peas, and baby capers. <b>TIP</b> If you don’t have preserved lemon just use the zest of ½ a fresh lemon. Mix well and season to taste with salt and pepper.
5. Use 2 teaspoons to pile the tuna mixture into the vol a vents.
6. Slice the fresh lemon very thinly and cut into small triangles.
7. Top each vol au vent with a little piece of lemon and serve immediately.

• Servings : 6-8
• Ready in : 17 Minutes
• Course : Finger Food
• Recipe Type : Canapés
• Ingredient : Tuna