Bacon & Tuna Puff Pastry Bites

Ingredients:

• 1 (5-ounce) can Wild Planet Premium Albacore 100% Wild Tuna with Sea Salt

• ¼ cup mayo

• 2½–3 tablespoons chive-and-onion cream cheese, softened

• 2 tablespoons finely chopped shallot

• 2 tablespoons finely chopped celery

• 1½ tablespoons finely chopped pepperoncini, drained

• 1 tablespoon finely chopped fresh chives, plus more for topping

• ½ teaspoon Dijon mustard

• 2 slices bacon, cooked until crispy and finely chopped, plus more for topping

• Salt and black pepper, to taste

• 1 sheet puff pastry, thawed but cold

• 1 egg beaten with 1 teaspoon water, for egg wash

• Flaky sea salt, for topping

Directions:

1. Add the tuna to a bowl and break it up with a fork. Mix in the mayo, cream cheese, and Dijon mustard.

2. Stir in the shallot, celery, pepperoncini, and chives. Fold in the finely chopped bacon. Season with salt and pepper to taste. Cover and refrigerate.

3. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

4. Use a 2-inch fondant or cookie cutter to cut circles from the pastry. Lightly press a 1¼-inch cutter into each center without cutting all the way through.

5. Place on the baking sheet. Brush with egg wash and sprinkle with flaky sea salt. Bake according to package instructions until puffed and golden brown.

6. Cool slightly. Press along the inner circle with the handle of a small spoon to loosen it. Lift out the center, leaving the bottom intact. Let cool.

7. Transfer the filling to a piping bag or a zip-top bag with a corner snipped off. Fill the shells just before serving. Top with fresh chives and a piece of crispy bacon.