Tuna Jalousie

How many times have you picked up a recipe card from the stand on the way out of the supermarket and done nothing with it?  Stuck it in the letter rack and thrown it away a few months later unused?  This recipe comes from a card that I picked up in 2002 and decided to revisit it for dinner yesterday.  This recipe is good hot for dinner or for a party or picnic eaten cold, in fact I'm snacking on it as I type this.  It is also really simple but delicious.  The relatively short cooking time means that the vegetables all stay crispy and interesting.
Whilst I am generally happy to make most pastries I agree with the TV chefs when they say that ready made puff pastry is just as good so long as you stay away from the pre-rolled sheets, they tend to be a bit plasticky.

TUNA JALOUSIE

 

• 500g pack of fresh puff pastry
• 200g tuna, drained
• 100g closed cup mushrooms, cleaned and sliced
• 1 onion, chopped
• small tin of sweet corn, drained
• 1/2 red pepper, deseeded and thinly sliced
• 6 anchovies, chopped
• 4 tbsp. mayonnaise
• 3 tbsp. fresh coriander, chopped or 1 tbsp. of coriander paste
• 1 egg, beaten

Preheat the oven to 200C/400F/Gas 6
Roll out the pastry to a square-ish shape about 30/35cm
Combine all the ingredients in a bowl except the egg

Pretty isn't it?
Spoon this over one half of the pastry leaving a 1 inch margin round the edges
Dampen the pastry edges with water and fold the clear half over the filling and press down the edges to seal.
Make three slashes in the pastry with a sharp knife and brush with the beaten egg

Bake for 35 minutes until golden brown and well risen.

Serve with vegetables or salad. 
You can make this a few hours in advance and leave in the fridge till you're ready to cook it.