This stylish dish could be served as a main course, or in a smaller portion as a starter.
Tinned Tuna works okay, but make sure you drain it very well. The flavours of the Asparagus are beautiful, especially when in-season, around May to June time in Britain. Try to handle the pastry as little as possible in order to keep it as tender as possible, cutting with a very sharp knife.
To serve 6
500g Puff Pastry
375g Tuna Steak (or two tins)
400g Asparagus
125g Quark
1 egg
75ml Milk
1.      Heat the oven to 180 C or Gas Mark 4.
2.      Brush a large flat tin with a small amount of melted butter, and roll the Puff Pastry out to line the tin. Place the tin in the fridge to chill for ten minutes.
3.      Mix the Quark, Egg and Milk together, until smooth and well blended.
4.      Cut the Asparagus and Tuna into lengths that will fit across the width of the tin.
5.      Pour the mixed Quark, Egg and Milk in to the Puff Pastry case, and arrange the Tuna and Asparagus evenly across the tray.
6.      Place on a lower shelf, and bake for thirty minutes, before reducing the heat to 170 C (Gas Mark 3), and cook for ten more minutes.
7.      When cooked, remove from the oven, and stand for five to ten minutes to allow to cool (the juices in the Asparagus will be very hot), and serve with fresh salad leaves.
Photo Courtesy of Yandle