Spicy Tuna Samosas
The tuna samosa is an exciting fusion that combines the classic Indian dish with Mediterranean seafood flavors. This variation is a favorite among modern home cooks and seafood lovers. As the garlic-onion base simmers in the pan, then blends with the tomatoes and tuna, a rich, juicy filling is created. The kitchen fills with spicy aromas, and the pastry pockets bake to a crisp in the oven. The secret to success is a well-distributed filling and precisely sealed edges – this prevents them from opening during baking and keeps the flavors inside. This recipe works well as an appetizer or a light main course served with a fresh salad.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onion and garlic. Drain the tuna, reserving a little of the oil for extra moisture, and flake it with a fork.
2
Heat a little of the reserved tuna oil (or use olive oil) in a skillet over medium heat. Sauté the onion until translucent. Add the garlic, cumin, and chili powder and cook for 1 minute until fragrant.
3
Stir in the tomato purée and flaked tuna. Season with salt and pepper. Cook for 3-4 minutes, allowing the flavors to meld. Finally, stir in the finely chopped parsley.
4
Let the filling cool slightly. Meanwhile, roll out the puff pastry to about 2 mm thick and cut into 10x10 cm (approximately 4x4 inch) squares.
5
Place 1 tablespoon of filling in the center of each square. Fold the square diagonally to form a triangle. Seal the edges with a fork to prevent them from opening during baking.
6
Place the samosas on a baking sheet lined with parchment paper and brush them with beaten egg for a glossy, golden-brown finish.
7
Bake the samosas in a preheated oven at 350°F (180°C) for 20-25 minutes, or until golden brown. Let them rest for a few minutes before serving.
