Zanzibar tuna pastilla

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Zanzibar tuna pastilla
Invite your taste buds on a culinary voyage!
People

recipe_people 2

Preparation Time

recipe_clock 15 min

Cooking Time

recipe_cooking 15-20 min

What you need for this recipe

Ingredients

All ingredients
  • 2 tins 1/10 (160 g) la belle-iloise Zanzibar flaked tuna
  • 1 Onion (90 g)
  • 6 sheets filo pastry
  • 40 g butter
  • 30 g dried tomatoes in oil
Let's get started
Steps
  1. Open the cans of tuna and press on the lids, draining the oil into a frying pan.
  2. Lightly brown the thinly sliced onion in this oil.
  3. Add the dried tomatoes cut into quarters 4.
  4. Allow to cool and then add the tuna.
  5. Brush three sheets of filo pastry with melted butter (stacking them on top of each other).
  6. Line a 22 cm diameter mould, leaving the pastry hanging over the edge.
  7. Fill with the tuna and onion mixture.
  8. Cover by folding in the overhanging filo sheets.
  9. Turn over so the smooth side is visible.
  10. Repeat for the second pastilla.
  11. Bake in a hot oven at 180 °C (gas mark 4) for 15 to 20 minutes until nicely browned.
Tips:

  • Serve hot or warm with a green salad or raw vegetable salad.
  • You can also use brick pastry.

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