Choux Pastry Swan with Tuna and Cream Cheese filling on Avocado

Tuna is one of the most admired eating fishes in the world due especially to the popularity of canned tuna. The fish is dense with a meaty flavour and texture. Tuna is an excellent source of niacin, selenium, protein and a very good source of vitamin B6 and thiamin. In addition, it is a good source of omega-3 fatty acids, phosphorus, potassium and magnesium.

Ingredients

Choux pasty (recipe)

250 g cream cheese

350 g tuna in spring water drained

10 g finely chopped dill

1 tsp black pepper

¼ tsp sea salt

Avocado

Finely chopped red capsicum

Cornflour

Cracked pepper

Method

Preheat oven to 200ºC. Make a choux paste and put in a piping bag with a star nozzle. Pipe teardrop shapes for the body on a lightly greased baking trays and bake in the oven for approx. 20 minutes. With a flat nozzle pipe some small S shapes on a separate greased tray and cook for approx. 6 minutes. Allow cooling before cutting the body horizontal in half. Cut the top half vertical in half for the two wings. Mix cream cheese, tuna, dill, salt and pepper and place on bottom half. Place the wings and an S shape choux piece representing the neck and dust with cornflour. Make a lake by placing a V cut piece of avocado on a plate and place the swan in the middle surrounded by finely chopped capsicum. Serve with some cracked pepper on the plate.

Note: You can use crème fraîche, sour cream or mascarpone instead of cream cheese.