Croissant with Tuna, Cherry Tomatoes, and Basil

Croissant with Tuna, Cherry Tomatoes, and Basil

 Serves 2
 Preparation time: 15 minutes

Ingredients:
2 all-butter croissants

150g canned tuna (drained)

100g cream cheese

1 tbsp. heavy cream

10 red cherry tomatoes

5 yellow cherry tomatoes

1 handful of fresh basil

1 handful of baby greens (arugula or spinach)

1 tsp. lemon juice

Salt and freshly ground pepper

Step-by-step preparation:
 Cut the croissants in half, leaving the ends open. Set aside.
 Drain the tuna, then crumble it into a bowl.
 Add the cream cheese and cream to the tuna. Mix well until smooth.  Season with lemon juice, a pinch of salt, and a twist of the pepper mill.
 Wash and finely chop the basil. Stir it into the mixture.
 Halve the cherry tomatoes (red and yellow).
 Rinse the young shoots, then dry them gently.
 Top each croissant with a few young shoot leaves, then place a generous spoonful of the tuna mixture on top.
 Add the cherry tomato halves on top and lightly close the croissants.

 Tip for making this recipe easier:
Chill the tuna mixture for 10 minutes before filling the croissants: it will be firmer and easier to spread.

 Ingredient swap:
Replace the cream cheese with Greek yogurt for a lighter version.

 Baking tip:
Reheat the croissants for a few minutes in the oven at 150°C before filling them for a slightly crispy texture.