The perfect summer snack when having friends over, these tuna rolls are light and delicious. They make really awesome finger snacks and I made them two weeks ago for a birthday party. I hope you enjoy them!
Ingredients (Makes about 12 rolls):
- 2 cans of tuna (+/- 340g for two cans)
- phyllo pastry sheet (+/- 30cm by 50cm)
- Cream cheese (1/2 cup)
- Parsley (1 small bunch for serving and one chopped bunch for the tuna mix)
- 2 limes (1 for serving)
- chilli flakes (1 spoon)
- Salt (1 pinch)
- Pepper (1/2 teaspoon)
- Olive oil for drizzling
- Finely chopped spring onion (2 Tbsp)
- 1 Egg
- 100ml Milk
Method (Takes 30 minutes)
Mix the tuna, cream cheese, parsley, chilli flakes, salt, pepper and spring onion in a bowl until thoroughly mixed. Once mixed, add the juice of one lime and mix again.
Roll out 2 sheets of phyllo pastry (1 can work but it breaks too easily so I did two sheets. Cut the phyllo pastry into six rectangles (dimensions: 12cm by 8 cm per rectangle). Place the mixture into the middle of the phyllo pastry (about two tablespoons per rectangle)
Fold the phyllo pastry by folding the bottom part in, then folding the right over the mixture and folding around again to form a roll. Beat the one egg with 100ml of milk and use a brush or your fingers to spread it onto the phyllo roll to ‘secure’ it.
Place the phyllo rolls on a greased baking pan, drizzle olive oil onto the rolls and grill until slightly brown, turn over and grill the other side as well: 3min per side. Remove from the oven and slice each roll in half.
Serve with halved lime, fresh parsley and enjoy!