The little man hasn’t had a huge appetite lately… so I made a totally spontaneous decision this afternoon to bake what would have been normal salad in a puffed pastry parcel… and to my delight the little Ukulele Baby ate four little tuna parcels without any coaxing required. Admittedly it would probably taste way better with cheese (what doesn’t taste better with cheese?) but the little guy is allergic to dairy so that isn’t an option for him.
So next time your little one has trouble eating his fish and/or veggies, my advice: wrap it in some puffed pastry. They’ll think it’s a game! He was totally fascinated and loved being able to pick it up and bite into it, as well as test his cutlery handling skills by eating a few of the parcels with a fork. Ah… if only life’s other dilemmas were so easily fixed.
- 1 can tuna in spring water
- 1 avocado
- 6-8 baby roma tomatoes, quartered (you can use grape of cherry tomatoes too)
- ¼ red onion, diced
- 1 handful spinach, chopped roughly
- 1 tablespoons tomato paste
- 3 large sheets puffed pastry, thawed and cut into 9 squares
- Preheat oven 175°C (or follow the puffed pastry instructions)
- Mix tuna with avocado in a bowl
- Lay out squares of puffed pastry onto a baking tray. Using the back of a teaspoon, dab some tomato paste onto the centre of each square of pastry.
- Add some of the tuna mix, spinach, onion and one piece of tomato on top of the tomato paste.
- Fold the opposite corners of the puffed pastry together, to make a small square parcel.
- Bake for 15-20 minutes or until pastry browns.