Vol au vent with tuna cream and anchovies and confit tomatoes

Ingredients vol au vent with tuna sauce:

• vol au vent

• tuna in oil

• mayonnaise

• green olives

• anchovies in oil

• 1 hard-boiled egg yolk

  
  

Direction:

put some mayonnaise in a mixer, add a can of tuna drained from the oil, the egg yolk, a couple of anchovies and a handful of olives. Start blending. Taste the mixture and adjust by adding mayonnaise or anchovies and olives depending on the level of flavor and your tastes. Once you have achieved the flavor you like, fill the vol au vent with a teaspoon or a piping bag and place an olive on top.

Vol au vent ingredients with cherry tomatoes:

• vol au vent

• cherry tomatoes

• parsley

• oregano

• garlic

• salt

• cane sugar

• evo oil

• anchovies

  
  

Turn the oven on to 160°C, wash and dry the cherry tomatoes, remove the seeds, cut them in half and place them on a baking tray covered with baking paper. Sprinkle with brown sugar, oregano, parsley, very little garlic, salt and a drizzle of oil. Inform for about an hour and a half to two. Place 2/3 cherry tomatoes in the vol au vent and arrange an anchovy or capers on top depending on your taste.

Quick Alternative: if you want to make cherry tomatoes in a quicker but equally tasty way, you can wash and cut the cherry tomatoes, leaving the seeds (so they remain softer and juicier), sprinkle with chopped herbs, salt, some breadcrumbs and a drizzle of oil, to approximately 170°C for 35/40 minutes depending on the oven.

These remain soft inside and crunchy on the surface, they are also excellent for seasoning pasta or adding to salads!

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