Minted tuna triangles

Crispy, crunchy and golden minted tuna triangles that are perfect for sharing with friends at the bach.
minted tuna triangles
20 Item



1.Heat oil in large frying pan; cook onion and anchovy, stirring, about 5 minutes or until soft. Add cumin, tuna, egg, parsley and mint; cook, stirring, about 30 seconds or until egg starts to set. Remove from heat, season to taste; cool.
2.Preheat oven to 200°C/400°F. Oil oven trays; line with baking paper.
3.Brush 1 sheet of pastry with butter; top with two more sheets, brushing each with butter. Cut layered sheets crossways into 5 strips. Place 1 rounded tablespoon of tuna mixture at one short end of each pastry strip. Fold one corner of pastry diagonally over filling to form a triangle. Continue folding to end of strip, retaining triangle shape. Repeat to make a total of 20 triangles.
4.Place triangles on trays; brush with remaining butter, sprinkle with poppy seeds. Bake triangles about 20 minutes or until browned lightly.

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