Tuna and Roasted Red Pepper Pissaladière Recipe – Sunset Magazine

Name: Tuna and Roasted Red Pepper Pissaladière Recipe – Sunset Magazine
Total time: 105 min
Ingredients: 4 medium onions (about 2 lbs. total), thinly sliced lengthwise; 1 1/2 tablespoons olive oil; 1 tablespoon chopped fresh thyme leaves, plus whole leaves for garnish; 1/2 teaspoon kosher salt; 1/2 teaspoon pepper; 1 sheet good-quality frozen puff pastry*, such as Dufour (one 14-oz. pkg.), thawed; 12 ounces jarred roasted red peppers, drained and cut into strips; About 1/2 cup pitted Niçoise olives; 2 tablespoons drained capers; 4 ounces good-quality canned tuna packed in olive oil

www.sunset.com

Tuna and roasted red pepper puff pastry tart serves 8-10 as an appetizer. Perfect blend of savory flavors and crispy texture.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.

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Ingredients

4 medium onions (about 2 lbs. total), thinly sliced lengthwise
1 1/2 tablespoons olive oil
1 tablespoon chopped fresh thyme leaves, plus whole leaves for garnish
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 sheet good-quality frozen puff pastry*, such as Dufour (one 14-oz. pkg.), thawed
12 ounces jarred roasted red peppers, drained and cut into strips
About 1/2 cup pitted Niçoise olives
2 tablespoons drained capers
4 ounces good-quality canned tuna packed in olive oil