Tartlets with tuna, shrimp cream and avocado
3 servings
70 minutes
These exquisite tartlets with tuna, shrimp cream, and avocado are a true work of gastronomic art. Their flavor combines the freshness of seafood, the tenderness of ricotta, and the spiciness of spices. Avocado adds creaminess, while quail egg and capers provide interesting textural accents. This dish is perfect for a festive table or an elegant appetizer. Historically, seafood combined with citrus and creamy cheeses was valued in Mediterranean cuisine, and this author's variation makes it modern and unique. The tartlets have a pleasant crunch, while the fillings surprise with their harmony. They are convenient to serve as a buffet snack or an exquisite aperitif before the main course. The ease of preparation makes this recipe accessible even for novice cooks, while its rich flavor captivates from the first bite.
1
Leave one shrimp for the tartlet. Boil (or better fry) the remaining shrimp in olive oil for the cream. Blend the cooked shrimp with ricotta and 1 clove of garlic. Add salt to taste, pepper, spices, paprika, and lemon juice (1 tablespoon). Fill the tartlets with the cream, fry the remaining shrimp in olive oil, and place them on top of the cream for decoration.
- Shrimp: 200 g
- Ricotta cheese: 100 g
- Garlic: 3 cloves
- Salt: to taste
- Freshly ground black pepper: to taste
- Spices: to taste
- Smoked paprika (pimenton): pinch
- Freshly squeezed lemon juice: 3 tablespoons
- Olive oil: to taste
2
Boil quail eggs hard. Blend or mash the tuna with a fork, add finely chopped red onion (40 g), squeeze in 1 clove of garlic, add salt, pepper, lemon juice (1 tablespoon), and mix well. Spread the tuna paste in the tartlet. Garnish with half an egg and capers (3 pieces per tartlet).
- Quail egg: 3 pieces
- Canned tuna: 95 g
- Red onion: 80 g
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
- Freshly squeezed lemon juice: 3 tablespoons
- Capers: to taste
3
Blend the avocado or chop it into very small cubes. Add finely chopped onion (40 g), 1 clove of garlic pressed, olive oil (1 tablespoon), salt, pepper, and lemon juice (1 tablespoon). Place in a tartlet, sprinkle with feta on top and add half or a quarter of cherry tomatoes.
- Avocado: 1 piece
- Red onion: 80 g
- Garlic: 3 cloves
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
- Freshly squeezed lemon juice: 3 tablespoons
- Feta cheese: 20 g
- Cherry tomatoes: 4 pieces
