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Tuna, tomato and rice triangles
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Try these irresistible tuna pastries for easy and delicious lunchbox ideas.
Ingredients:
  • 100.00 gm basmati rice, rinsed
  • 18.20 gm olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 185g can tuna in oil, drained, flaked
  • 62.50 ml semi-dried tomatoes, finely chopped
  • 63.13 gm pouring cream
  • 1 egg, lightly beaten
  • 30.00 ml dill, chopped
  • 18 sheets filo pastry
  • 125g butter, melted
Instructions:
  • Prepare the rice using the absorption method as directed on the package. Allow the rice to cool.
  • 1. Preheat your oven to 200°C. 2. Heat oil in a non-stick frying pan over medium heat. Cook onion and garlic, stirring occasionally, until soft for about 3 to 4 minutes. Transfer to a bowl. 3. Combine cooked ingredients with rice, tuna, semi-dried tomato, cream, egg, dill, salt, and pepper.
  • Lay one pastry sheet on work surface, generously brush with butter. Place another sheet on top and brush with butter. Repeat layers to create a total of 3 layers. Cut the layered pastry lengthwise into thirds.
  • Place a generous tablespoon of tuna mixture on one end of each pastry strip. Fold the pastry over the filling to create a triangle shape. Continue folding the triangle down the length of the pastry strip. Brush the triangles with butter and place them on a greased baking tray. Repeat the process with the remaining pastry, butter, and filling.
  • Bake triangles until pastry is golden, then allow them to cool.

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