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  • Course: lunch/dinner/appetizers
  • Cuisine: Mexican
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Serving: 1-2 portions

Recipe and photos created by: Renata Goos


  • 1 can of FINERFIN Mexicana Salad Tuna meal
  • 1 13oz package of puff pastry
  • ½ red bell pepper cut into julienne
  • ½ yellow bell pepper cut into julienne
  • ½ orange bell pepper cut into julienne
  • ½ red onion cut into julienne
  • 2 tbs butter
  • 1 egg
  • Salt and black pepper to taste
  • ¼ cup shredded Mexican cheese



Add the butter, bell peppers, and onions to a large sauté pan. Sautee the vegetables over medium heat for around 15 minutes until soft. Reserve.

Pre-heat the oven to 400°F.

Open the puff pastry and unroll the dough over a large baking sheet covered with parchment paper. Using a pizza cutter cut 12-15 squares. Beat the one egg and using a cooking brush, brush the beaten egg around all four corners of each puff pastry square. Add 1 tbs the sauté vegetables in the center of each square and top with 1 tbs of FinerFin Tuna Mexicana Salad. Sprinkle each square with 1 tsp of shredded Mexican cheese.

Bake in the over for around 15 min and serve it right away.


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