Zanzibar tuna pastilla
2
people
15 min
preparation time
15-20 min
cooking time
All ingredients
2 tins of 80 g la belle-iloise Zanzibar flaked tuna
1 onion (90 g)
6 sheets filo pastry
40 g butter
30 g dried tomatoes in oil
Must have
Let's get started
Total time
30 min
Preparation
15 min
Cooking
15-20 min
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Step 1Open the cans of tuna and press on the lids, draining the oil into a frying pan
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Step 2Lightly brown the thinly sliced onion in this oil
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Step 3Add the dried tomatoes cut into quarters 4
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Step 4Allow to cool and then add the tuna
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Step 5Brush three sheets of filo pastry with melted butter (stacking them on top of each other)
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Step 6Line a 22 cm diameter mould, leaving the pastry hanging over the edge
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Step 7Fill with the tuna and onion mixture
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Step 8Cover by folding in the overhanging filo sheets
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Step 9Turn over so the smooth side is visible
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Step 10Repeat for the second pastilla
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Step 11Bake 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.
Other ideas
to capsize your taste buds
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