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“In 'Puff' by Martha Holmberg”

Ingredients Nutrition


  1. Preheat oven to 400°; on a lightly floured surface, roll the dough lightly just to smooth it, then cut it into two pieces, each about 3 by 4 1/2 inches.
  2. Put pastry on a small baking sheet and bake in the hot oven until puffed and nicely browned, 20 minutes.
  3. Meanwhile, in a small saucepan, melt the butter over medium heat.
  4. Add in the flour and whisk until smooth, then whisk for about 30 seconds.
  5. Add in the milk, whisk vigorously until the sauce is smooth, then reduce the heat to low and cook, whisking often, another 2-3 minutes to cook off the floury taste.
  6. Season generously with salt and pepper, or lemon juice to taste.
  7. The tuna should be creamy and loose, but not runny.
  8. Add a little more milk, and reheat gently, if necessary.
  9. Split the pastries in half horizontally, with your knife parallel to the work surface, as though you were splitting open a sandwich roll, and put the bottoms on two small plates.
  10. Spoon the creamed tuna on the base, then cover with the top; serve immediately.

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