Tuna Fillet Wellington

by Shamira Gatta


For the Tuna “fillet”
345g of tuna well drained

3 egg whites

2 topped tbsp flour

1 pinch chili

1 pinch powdered garlic

salt and pepper

100ml fresh cream

200g soft part of a loaf soaked in milk

For the Duxelles sauce

350g mixed mushrooms

20g butter

2 cloves of garlic


salt and pepper

1 tbsp mustard

1 roll puff pastry

1 egg yolk.


Put the tuna drained and the egg whites in the food processor and blend to obtain a firm cream.

Add the bread, flour, chili and garlic. Blend again. While still blending, add the cream in a trickle, and adjust salt and pepper. Roll the mixture in aluminium foil or cling film and form a “sausage” shape, and make sure to close the ends tightly, using a string, if needed. Then wrap in a clean cloth, make sure that the ends are secured and cook in boiling water for 15 minutes. 
Once cooking time has ended, drain, open the wrap and let it completely cool off.
When it is cold, brown it in a pan with 20g oil and 20g butter, salt and pepper, turn up the heat to finish browning and set aside.
Melt the butter in a pan. Sauté in the butter the two garlic cloves cut in coarse pieces, add the mushrooms sliced in chunks and the chopped parsley.
Sauté everything, adjust salt and pepper. As soon as it is ready, blend all and put it back in a pan to let the excess water evaporate.
Brush the tuna fillet with a small amount of mustard and roll it in the Duxelles sauce, then in clear film, let it rest and firm in the fridge. Once the sauce has firmed up around the fillet, wrap in puff pastry. Beat the egg yolk and brush it on the surface of the dough.
Bake in hot oven at 180° C until golden (about 25 minutes).Serve along with the Béarnaise sauce.