Recipes in the world of Flavilo

Tuna and red onion samosa in crispy pastry

Tuna and Red Onion Samosas

The samosa, as an Indian-inspired snack, can be varied in countless ways. The tuna and red onion version combines the flavors of the sea with the gentle character of sweet onion. This variant is light yet distinctive, a perfect alternative to classic meat fillings. The secret to the recipe lies in the correct proportions: the tuna should not be too dry, and the red onion should be gently caramelized to provide depth of flavor. Use high-quality canned tuna, and don't forget the lemon juice - it adds a refreshing acidity to the filling. There's nothing better than a warm, fragrant plate of tuna and red onion samosas on a cold winter evening. It's ideal for a quick dinner, an appetizer for guests, or even packed for a picnic. Try it with a spicy dipping sauce - it adds a fantastic contrast to the mild filling.

Prep Time 20 min
Preparation 15 min
Total 35 min
860 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 150 g Canned Tuna in Oil
⭕ 1 Red Onion
⭕ 1 cloves Garlic
⭕ 1 tbsp Lemon Juice
⭕ 1 tbsp Parsley
⭕ 6 Filo Pastry Sheets
⭕ 0.5 tsp Salt
⭕ 0.25 tsp Black Pepper
⭕ 500 ml Oil for frying

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    Preparation Steps

    1

    Finely chop the red onion and garlic. Drain the tuna and flake it with a fork in a bowl.

    2

    Sauté the red onion in a little oil over medium heat for 4-5 minutes, until softened and translucent. Add the garlic and cook for another minute, being careful not to burn it, as it can become bitter.

    3

    Combine the sautéed onion and garlic with the tuna. Add the lemon juice, chopped parsley, salt, and pepper. Mix well and let it cool slightly.

    4

    Cut the filo pastry sheets into long strips. Place a tablespoon of filling at one end of each strip, then fold the pastry in a triangular shape to enclose the filling.

    5

    Seal the end of the pastry with a little water or oil. Ensure that the samosas are tightly folded, otherwise the filling may leak out during frying.

    6

    Heat the oil in a medium saucepan over medium heat. The oil is ready when a small piece of pastry turns golden brown in 8-10 seconds.

    7

    Fry the samosas in batches until golden brown, about 2-3 minutes per side. Do not overcrowd the oil to maintain its temperature.

    8

    Remove the samosas and place them on a paper towel-lined plate to absorb any excess oil. Serve warm for the best crispy and flavorful experience.