You know, I actually used to say I did not like seafood.

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And look at me now, I seem to be posting seafood recipes once a week these day.

I really hope you guys don’t mind.

Especially since I have two more already in the works. And they are good ones.

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Oh, wait!

I totally forgot to ask you guys about your Easter. How was it? Did you guys eat some yummy Easter foods? Please tell me you bit at least one bunny’s ear off. I mean come on it was Easter for crying out loud, eating chocolate bunnies is one of the great things about Easter!

Or maybe you made these cupcakes or these chocolate bunny sandwiches or these fried egg caprese melts? Or maybe you really went all out and made these Reese’s Peanut Butter Cup Blizzards! Now that is one deliciously sweet menu.

Greek Tuna Sun-Dried Tomato + Avocado Napoleon's
Oh geez.

Wait. I have to tell you about this stupid house alarm. I know this is completely off topic, but I am very unfocused today. Blame the Easter Bunny. He (ah she) brought me an Orchid (one of my favorite flowers) so I am all happy. I have them sitting right in front of me. Like right next to my computer well I type. They make me smile.

Anyway, super early Thursday morning (5:15am to be exact) the power went out due to snow. Yeah, it was snowing so hard the power went out. Ok fine. That’s being dramatic. It was snowing, but I have no idea if that is why the power went out. The power was only out for like, maybe two minutes, but in those two minutes our house alarmy thingy was reset. Let me note that this alarm just came with our house. Honestly, we are not the type of family who has house alarms. Too many people going in and out. Plus, they are pretty annoying and now I really hate them.

Every since Thursday morning any time we open any door in our house this alarm goes off and stays on for about two minutes. We HAVE tried everything to deactivate this thing. You guys NOTHING works. The thing has a mind of its own. It is awful. In fact it is going off right now, someone please help! Gerards are not ment to have alarms in their homes.

Greek Tuna Sun-Dried Tomato + Avocado Napoleon's-9Ok, my little rant is over.

Back to the food.

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These Napoleon’s are actually a lot like these Greek Chicken Gryos I made, expect I swapped in canned tuna and puff pastry. Oh an avocado, because really avocado makes everything better and I seem to want to put it on everything lately.

They are layered with homemade tzatziki (minus the cucumber), feta cheese, greek olives, sun-dried tomatoes, tuna, spinach and avocado. They are so simple, light, quick and easy. Perfect for a light lunch or dinner. Plus, my guess is a lot of you have these ingredients in your kitchens right now. How awesome is that?

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Now I am not messing around when I say that these are awesome. My dad, who is a pretty honest (sometimes too honest) critic loved these. He does love seafood, but he said (and I agree) that the flavor combo and the addition of the pastry is just like one big Greek party in your mouth (ok, those are my words. He would never say something like that).

Here I go again. Getting all cheesy on you. But really, I write a food blog and there is only so much I can say to get the point across.

They are good. Really good. Plus, they’re Napoleons! How fun it that!

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5 from 1 vote

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

Greek Tuna Sun-Dried Tomato + Avocado Napoleons

By halfbakedharvest

Course: Sandwiches
Cuisine: American
Keyword: avocado, tuna

These are so simple, light, quick and easy. Perfect for a light lunch or dinner.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 259 kcal

Ingredients

Napoleons

  • 2 inch sheet frozen puff pastry thawed and cut into 12 (3 by 5-inch) rectangles, 9 by 10-
  • 2 ounce cans oil packed tuna 5
  • 1/4 cup oil packed sun-dried tomatoes chopped
  • 1/2 cup pitted kalamata olives halved
  • 1 clove garlic grated
  • 2 teaspoons red wine vinegar
  • 1 tablespoon greek yogurt
  • 1 teaspoon dried dill
  • 1 teaspoon dried oregano
  • 2 teaspoon dried parsley
  • 2 cups baby spinach
  • 1 avocado pitted and sliced
  • 1/2 cup feta cheese crumbled

Tzatziki Dressing

  • 8 ounces plain greek yogurt 1 cup, I used full fat
  • 1 clove garlic grated (or finely minced)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon extra virgin olive oil

Instructions

  1. To prepare the tzatziki dressing pour any liquid off the surface of the greek yogurt. (I find it is best to use full fat greek yogurt for this, but 2% works ok as well. You want the yogurt to be thick, so if your greek yogurt seems thin strain it through a fine mesh strainer). Mix together the greek yogurt, diced cucumber, garlic, white wine vinegar, dill, oregano, salt and pepper to taste, and lemon juice. Drizzle with olive oil. Place in the fridge while you bake the puff pastry.
  2. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  3. Place the pastry on the prepared baking sheets. Using the tines of a fork, prick the top of the pastry all over. Cover the pastry with parchment paper and place another baking sheet on top. Bake for 25 minutes until golden. Remove the top baking sheet and parchment paper. Set aside.
  4. While the puff pastry is baking combine the tuna (if there is a lot of oil in the can drain some of it off. I left about a tablespoon of oil. I think it helps add flavor and keep things moist), sun-dried tomatoes, kalamata olives and garlic and mix to break up the tuna and combine the ingredients. Add the red wine vinegar, greek yogurt, dill, oregano and parsley. Mix to fully combine.
  5. To assemble the Napoleons: Place 4 pieces pastry on a work surface. Spread each piece with a little tzatiziki and a sprinkle of feta (I actually ended up mixing the feta into the tzatiziki), Cover that with spinach and then a layer of the tuna mixture. and top with a few slices of avocado. Place another sheet of puff pastry on top and then repeat the layering process. You should end with with three sheets of puff pastry for each napoleon.

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Enough said.

Shared with: Time to Sparkle, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training, Thursday’s Treasures, A Pinch Of Joy, Whats Cooking With Ruthie, Watch Out Martha