1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Tuna, tomato and rice triangles

  • 0:20 Prep
  • 0:30 Cook
  • Makes 18


  • 1/2 cup basmati rice, rinsed
  • 1 tablespoon olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 185g can tuna in oil, drained, flaked
  • 1/4 cup semi-dried tomatoes, finely chopped
  • 1/4 cup pouring cream
  • 1 egg, lightly beaten
  • 1 1/2 tablespoons dill, chopped
  • 18 sheets filo pastry
  • 125g butter, melted


  • 1
    Cook rice, following absorption method on packet. Set aside to cool.
  • 2
    Preheat oven to 200°C. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until soft. Remove to a bowl. Add rice, tuna, semi-dried tomato, cream, egg and dill. Season with salt and pepper.
  • 3
    Place 1 pastry sheet on workbench. Brush with butter. Top with another pastry sheet and brush with butter. Repeat to form 3 layers. Cut pastry lengthways into thirds.
  • 4
    Spoon 1 heaped tablespoon tuna mixture onto short end of each pastry strip. Fold pastry over filling to form a triangle. Continue to fold triangle over itself, down length of pastry strip. Brush with butter. Place on a greased baking tray. Repeat with remaining pastry, butter and filling.
  • 5
    Bake triangles for 15 to 20 minutes or until pastry is golden. Set aside to cool.

Source: taste.com.au


Please enter your comment!
Please enter your name here