• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 tin tuna in brine or oil (185 g), well drained and flaked
  • 1 small onion, chopped
  • rib celery, diced into 0.5 cm cubes
  • 1 small tomato, diced into 0.5 cm cubes
  • 1 tbsp chopped fresh parsley or spring onion
  • 1 tsp freshly-ground black pepper
  • 1 tsp salt
  • 2 tsp lime or lemon juice


  1. Preheat oven to 190°C and lightly grease a baking tray.
  2. Combine drained tuna, onion, celery, tomato, herbs and seasonings. Add the lime juice and all but 1 tbsp of the beaten egg.
  3. Lay the pastry out on a lightly-floured working surface and cut into rectangles 8cm x 12cm.
  4. Place a generous spoonful of filling along the shorter end of each rectangle, and roll up, sealing the end with a little beaten egg.
  5. Make all the rolls this way (the above recipe will yield around 10 rolls) and arrange them on the prepared baking tray.
  6. Brush lightly with the reserved egg and if liked, sprinkle some sesame seeds over the rolls. Bake in the preheated oven for 15-20 minutes or until golden brown.

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