Aperitivo: Tuna and Chive Parcels with Virgin Frozen Spritz

Name: Aperitivo: Tuna and Chive Parcels with Virgin Frozen Spritz
Cuisine: Italian
Ingredients: For the Tuna and Chives Parcels; 1 tablespoon of Colovita extra-virgin olive oil; 2 brown onion, finely chopped; 2x 160g of Capriccio tuna in olive oil, drained; 120 gr of melty Floridia cheese, like provola or scamorza, chopped into cubes; 1 tablespoon of dijon mustard; 2-3 tablespoons of chopped chives; salt and pepper for seasoning; 2x 30x30 thin sheets of puff pastry; 1 beaten egg; 2-3 tablespoons of fennel seeds; For the Frozen Virgin Spritz; serves 4; 2x 330ml 200 ml bottles of San Pellegrino Aranciata; 300 gr of frozen raspberries; 1 cup (250ml) of freshly squeezed orange juice; fresh raspberries and orange slices to serve

With

Silvia Colloca

Jump to recipe

Ingredients

For the Tuna and Chives Parcels

1 tablespoon of Colovita extra-virgin olive oil

2 brown onion, finely chopped
2x 160g of Capriccio tuna in olive oil, drained
120 gr of melty Floridia cheese, like provola or scamorza, chopped into cubes
1 tablespoon of dijon mustard
2-3 tablespoons of chopped chives
salt and pepper for seasoning
2x 30x30 thin sheets of puff pastry
1 beaten egg
2-3 tablespoons of fennel seeds

For the Frozen Virgin Spritz

serves 4

2x 330ml 200 ml bottles of San Pellegrino Aranciata
300 gr of frozen raspberries
1 cup (250ml) of freshly squeezed orange juice
fresh raspberries and orange slices to serve

Method

Preheat your oven to 200 C, conventional. Line an oven tray with baking paper.

Heat up the oil in a medium pan, add the onion and cook over medium heat for 2-3 minutes or until soft, then add the drained tuna and mix through. Turn off the heat, add cheese, chives and mustard. Mix and allow the residual heat to melt the cheese. Taste for seasoning and adjust accordingly.

Let the mixture cool for 10 minutes, then divide it into two and place each half in the centre the two pastry sheets. Wrap to create 2 parcels. Brush with egg and sprinkle with fennel seeds. Score the top with a sharp knife, creating 7-8 slashes.

Bake for 25-30 minutes or until nicely puffed and golden brown.

Serve warm or at room temperature.

Place frozen raspberries and orange juice into the bowl of a food processor and whiz until smooth and soft serve constancy. Divide into 4 Spritz glasses, top with the aranciata, top with fresh raspberries and serve with orange slices around the rim of the glass.

Silvia Colloca

Silvia Colloca is an Italian-born food writer, opera singer, TV producer and host. She has authored seven cookbooks, including Silvia’s Cucina, Made in Italy, La Dolce Vita, Love, Laugh, Bake!, Simple Italian (2024), and The Italian Homecook (2025), all published by Penguin.

Silvia’s most recent television work is Silvia’s Italian Masterclass (Channel 10), with its latest season airing in October 2025. The series is currently funding for Season 4. She has also appeared as a special guest on SBS’s Mastermind in 2025. Her earlier TV credits include the SBS Food series Cook Like an Italian, which has screened internationally across three seasons, as well as Made in Italy with Silvia Colloca (SBS), filmed on location in the Le Marche and Abruzzo regions and earning her a 2015 TV WEEK Logie Award nomination for Best New Talent. She also co-wrote, co-produced and hosted the ABC prime-time series Silvia’s Italian Table in 2016.

Outside of food and television, Silvia has enjoyed a career as a celebrated opera singer and actress. In 2022, she released her debut solo classical album with Universal Music, which topped the Classical Charts for over 20 weeks. That same year, she performed with Andrea Bocelli at his Sydney concert, a once-in-a-lifetime experience.