Vol-au-Vents with Maruzzella Canned Tuna

Ingredients

– 180g of Maruzzella Tuna Fillets
– 250 g of potatoes
– 100 g of carrots
– vinegar
– 100 g of peas
– 1 egg
– Chives
– 12 vol-au-vents
– 6 tablespoons of mayo

Procedure

This is a classic holiday recipe reinterpreted as finger food. First, prepare the Olivier salad vegetables: dice the potatoes and the carrots and boil them in salty water with a tablespoon of vinegar (10 minutes for the potatoes and 8 for the carrots); add the peas (5 minutes) and drain. Let the vegetables cool down and drain the excess water; in the meantime, make a boiled egg, let it cool down and cut it in pieces. Mix everything, add salt and 6 tablespoons of mayo. Stuff the vol-au-vents with the Olivier salad and garnish with Maruzzella Tuna Fillets and chives.