Mini puff pastry shells filled with Bumble Bee® Solid White Albacore Tuna in Water, sweet bell pepper and juicy mango, topped off with a drizzle of sweet and spicy Asian sauce. A perfect little appetizer for your next get-together!

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Recipe Summary

prep:
30 mins
cook:
9 mins
additional:
1 min
total:
40 mins
Servings:
12
Yield:
24 tuna cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine gyoza dipping sauce, sugar, garlic, toasted sesame oil and red pepper flakes in a small sauce pan. Cook over medium heat until reduced by half. Remove from heat and set aside.

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  • Preheat oven to 400 degrees F (200 degrees C).

  • Place defrosted puff pastry sheet on a lightly floured work surface. Dust the top of the puff pastry sheet with flour, and roll out slightly to form an 11 x 13-inch rectangle. Cut the pastry sheet into 24 equal size rectangles by cutting the 11-inch dimension into 4 equal strips, and then cutting the 13-inch dimension into 6 equal strips.

  • Lay each rectangle over the hole of a mini muffin tin, and push the middle of the dough down into the muffin tin, to form a cup. (There will be some excess dough that sits on top of the muffin tin, and depending on the size of your mini muffin pan, you may need to bake these in batches, skipping every-other hole of the muffin tin, so that the excess dough does not touch.)

  • Bake for 8 minutes. Remove from oven and punch down the puffed up middle portion of the pastry cups with a fork. Return to the oven and bake an additional 3 minutes, or until lightly golden brown. Remove from the oven and punch down the centers again with a fork, forming a nice hole for the filling. Let cool completely before removing from the muffin tin.

  • In a medium bowl, lightly toss the tuna, mango, and sweet bell pepper until evenly combined. Using a small spoon, fill each puff pastry cup with the tuna filling. Drizzle the reserved sauce over the tuna filling and garnish with the chopped green onions and toasted sesame seeds.

Cook's Notes:

A round, 1-1/2 teaspoon measuring spoon, well packed with the filling works really well to fill the pastry cups.

Nutrition Facts

154 calories; protein 7.2g 14% DV; carbohydrates 11.8g 4% DV; fat 8.1g 12% DV; cholesterol 10.5mg 4% DV; sodium 248.9mg 10% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
05/23/2016
I love tuna and I loved experimenting with this recipe! I felt so fancy using puff pastry for the first time it not only taste great it was simple to use. I did everything as it said to do and these "fancy" cups came out delish. I had to make my own gyoza sauce which I found a perfect recipe on allricipes for. I could not find any in the store. I have to say though I brought them to a BBQ and no one was thrilled to try tuna but when they did they loved it too! I would make these again but maybe for a dinner party instead. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/23/2016
I love tuna and I loved experimenting with this recipe! I felt so fancy using puff pastry for the first time it not only taste great it was simple to use. I did everything as it said to do and these "fancy" cups came out delish. I had to make my own gyoza sauce which I found a perfect recipe on allricipes for. I could not find any in the store. I have to say though I brought them to a BBQ and no one was thrilled to try tuna but when they did they loved it too! I would make these again but maybe for a dinner party instead. Read More
Rating: 5 stars
05/09/2016
I actually made the filling twice because the first time I mixed the tuna mixture and the drizzle together. In the middle of the night I realized what I'd done so this morning I went back and did it right! Even with it all mixed together (which we ate last night) it was really tasty. I made my own dipping sauce which was more like what the remainder of the drizzle ingredients were like and I'm thinking that a store-bought gyoza dipping sauce would have been much better. Next time I'll do that! This is a great little appetizer and can easily be halved for a smaller crowd. Thanks Kim! Read More