Prep 20 mins | Cook 15 mins | Makes 6
1½ sheets frozen puff pastry 4 cocktail potatoes, quartered 185 g canned tuna in oil, drained,
¼ cup egg mayonnaise
1 tbsp lemon juice
2 tsps Dijon mustard
100 g green beans, sliced, blanched ½ punnet cherry tomatoes, halved ¼ cup pitted kalamata olives Parsley leaves, chopped to serve
1. Preheat oven to hot, 200 C. Lightly grease recesses of a Texas (1-cup) muffin tray.
2. Cut pastry into 6 even squares. Line each recess with pastry. Prick bases with a fork. Bake 10 to 12 mins, until puffed and golden. Using a fork, lightly atten pastry in centres. Cool completely in tray. 3. Meanwhile, cook potatoes in a saucepan of boiling water on high 5 to 6 mins, until tender. Drain and refresh in cold water.
4. In a bowl, combine potatoes, tuna, mayonnaise, juice and mustard. Season to taste.
5. Spoon a little into tarts with combined beans, tomatoes, olives and parsley. Accompany with extra tuna mixture.