Name: Minted tuna triangles
Cook time: 55 min
Total time: 55 min
Ingredients: 1 tablespoon olive oil; 1 brown onion (150g), chopped finely; 4 drained anchovy fillets, chopped finely; 2 teaspoon ground cumin; 425 gram canned tuna in brine, drained, flaked; 1 egg, beaten lightly; 1/3 cup finely chopped fresh flat-leaf parsley; 1/4 cup finely chopped fresh mint; 12 sheets fillo pastry; 90 gram butter, melted; 2 teaspoon poppy seeds

Ingredients

1 tablespoon olive oil

1 brown onion (150g), chopped finely

4 drained anchovy fillets, chopped finely

2 teaspoon ground cumin

425 gram canned tuna in brine, drained, flaked

1 egg, beaten lightly

1/3 cup finely chopped fresh flat-leaf parsley

1/4 cup finely chopped fresh mint

12 sheets fillo pastry

90 gram butter, melted

2 teaspoon poppy seeds

Method

1.Heat oil in large frying pan; cook onion and anchovy, stirring, about 5 minutes or until soft. Add cumin, tuna, egg, parsley and mint; cook, stirring, about 30 seconds or until egg starts to set. Remove from heat, season to taste; cool.

2.Preheat oven to 200°C/400°F. Oil oven trays; line with baking paper.

3.Brush 1 sheet of pastry with butter; top with two more sheets, brushing each with butter. Cut layered sheets crossways into 5 strips. Place 1 rounded tablespoon of tuna mixture at one short end of each pastry strip. Fold one corner of pastry diagonally over filling to form a triangle. Continue folding to end of strip, retaining triangle shape. Repeat to make a total of 20 triangles.

4.Place triangles on trays; brush with remaining butter, sprinkle with poppy seeds. Bake triangles about 20 minutes or until browned lightly.

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Ingredients

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