Mini Brioche with Lemon Tuna, Crispy Celery and Fresh Cheese
Discover these refined mini brioches, a light appetizer or starter that perfectly combines the softness of the brioche, the creaminess of a tuna and fresh cheese filling, the crunch of celery and the freshness of lemon. A subtle alliance of textures and flavors that will delight your guests. This recipe is very easy and economical, ready in just 15 minutes of preparation. The filling can be prepared in advance, making it a practical dish for entertaining. The contrasts between the soft brioche, the lemony freshness and the crunch of celery make it a unique tasting experience. Ideal for an elegant aperitif, buffet or chic picnic, these mini brioches pair wonderfully with a crisp white wine. Feel free to customize the filling with variations such as salmon, crab or even vegetarian. These mini brioches are an invitation to indulgence and creativity, perfect for an elegant aperitif or buffet. Easy to make, they guarantee success!
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Wash and chop the celery into small cubes. Chop the parsley. Grate the lemon zest and squeeze its juice.
- 2
Drain and flake the tuna into a bowl.
- 3
Add the fresh cheese, celery, parsley, lemon zest and juice, salt and pepper. Mix well, taste and refrigerate.
- 4
Preheat the oven to 160°C. Cut the brioches in half and dry them in the oven for 2 minutes (optional).
- 5
Spread the filling on the bottom half of each brioche and close with the top.
- 6
Mix the sesame and poppy seeds. Brush the top of the brioches and roll them in the seeds.
- 7
Serve immediately to enjoy the contrast of textures.
- Use fresh cheese at room temperature for a smoother texture.
- Cut the celery into very fine cubes to prevent it from dominating the filling.
- Drain the tuna well to avoid a too wet filling.
- Prepare the filling 1 to 2 hours in advance for the flavors to develop.
- Slightly stale brioches resist the moisture of the filling better.
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