Asparagus and tuna tart

Serves : 4

Preparation time: 30 minutes

Cooking Time: 35 minutes

Ingredients

• 1 pure butter puff pastry (store-bought)
• 1 bunch asparagus, halved lengthwise
• 30 ml (2 tablespoons) olive oil
• 1 clove garlic, minced
• 1 egg, beaten
• 120 ml (8 tbsp.) milk
• salt and pepper to taste

Tuna

• 60 ml (4 tbsp.) olive oil
• 300 gr (10 oz) raw tuna, cubed
• 60 ml (4 tbsp.) white balsamic vinegar
• 15 ml (1 tbsp) capers, chopped
• 5 ml (1 tsp.) horseradish, puréed
• 1 tomato, diced
• 15 ml (1 tbsp.) maple syrup
• 30 ml (2 tbsp.) parsley leaves, chopped
• 15 ml (1 tbsp.) dill, chopped

Garnish

• Micro sprouts for garnish
• Masago fish eggs

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. On a baking sheet lined with parchment paper or a silicone mat, spread out the puff pastry. Using a fork, prick the pastry in several places and bake for 20 minutes, making sure the pastry doesn't puff up too much.
3. Meanwhile, in a bowl, mix the asparagus, oil, garlic, salt and pepper.
4. In another bowl, mix the egg and milk.
5. Spread the seasoned asparagus over the baked puff pastry, then pour over the egg and milk mixture and bake for 15 minutes.
6. Meanwhile, in a bowl, mix together the oil, vinegar, capers, horseradish, tomato, maple syrup, salt and pepper, then add and mix in the tuna cubes. Add the parsley and dill and toss. Check the seasoning.
7. Just before serving, carve out portions of the warmed tart and place the tuna cubes on top. Garnish with sprouts and fish roe.