Tuna pea caper and lemon vol au vents - Safcol

Ingredients

• 1 x 95g can Safcol Yellowfin Tuna Chunks Italian Style in Oil , drained
• 2 tablespoons good quality mayonnaise
• 2 teaspoons baby capers
• 1 cup of frozen peas
• 1 tablespoon of preserved lemon, finely chopped
• sea salt and freshly ground black pepper
• ½ fresh lemon
• 24 pre-made small vol au vent cases
• 1 egg, beaten
• Preheat oven to 180°C.
• Place the peas in a small pan and cover with boiling water, leave for about 2 minutes and then drain and allow to cool.
• 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.
• Use 2 teaspoons to pile the tuna mixture into the vol a vents.
• Slice the fresh lemon very thinly and cut into small triangles.
• Top each vol au vent with a little piece of lemon and serve immediately.