140g tinned tuna (in brine), drained
1 spring onion
50g Moutarderie de Luxembourg cocktail sauce
salt and pepper
15 crustless sandwich bread slices
olive oil, for brushing
Trout or salmon eggs
Makes 30 stars – Prep: 20 mins – Oven: 10 mins
Put the drained tuna in a sieve and leave to drain some more while preparing the remaining ingredients.
Cut the spring onion into slices and put in a small food processor. Roughly chop the coriander and add to the food processor with the cocktail sauce.
Press the tuna in the sieve with a spoon to remove any remaining liquid and add to the food processor.
Grate the zest of ¼ lime and add with 1 tablespoon of lime juice to the tuna. Generously season with salt and pepper, then blitz into a paste. Adjust the seasoning with more salt and pepper if needed.
Put the tuna paste into a piping bag fitted with a star-shaped nozzle and refrigerate until needed.
For the star-shaped croutons: Preheat the oven to 160°C fan.
Put a sandwich bread slice onto a chopping board and flatten with a rolling pin.
Using a star-shaped cookie cutter, cut out 4 stars from each flattened bread slice.
Brush some olive oil on one side of the stars and put on a baking tray.
Bake the bread stars in the preheated oven for 10 minutes until golden.
Once cool, pipe some tuna paste onto each star and decorate with fish eggs and coriander before serving.