Two cans of tuna in oil
One can of palm heart
150g of green olives
Brioche dough
Two cans of tuna in oil
One can of palm heart
150g of green olives
Brioche dough
Crush the tuna with a fork, finely chop the palm heart, remove the pits from the green olives and chop them as well
Mix everything together and add the mayonnaise to achieve a homogeneous mixture
Remove the hats from the small brioche that are already cooked, remove the core and fill with tuna cream
Put the hats back on the brioche
These brioche are served cold and are also great for accompanying an appetizer
