BOM PETISCO PUFF PASTRY WITH MUSHROOMS AND SPINACH
2 x 120 g Bom Petisco tuna
250 g mushrooms
3 chopped garlic cloves
300 g spinach
Extra virgin olive oil
200 g puff pastry
Start by heating the oven to 180ºC.
Chopp the mushrooms and sautée them with spinach in olive oil and garlic. Season with salt and pepper and reserve.
Cut the pastry in rectangles with about 3 for 15 centimeters. Brush with egg yolk and season with salt and pepper. Bake in the oven for 10 minutes.
To finish, roll out the puff pastry and fill with mushrooms, spinach, basil and, finally, Bom Petisco.