Tuna, Tomato and Rice Triangles
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
18
ingredients
- 1⁄2 cup basmati rice, rinsed
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 1 garlic clove, crushed
- 185 g tuna in vegetable oil, drained, flaked
- 1⁄4 cup sun-dried tomato, finely chopped
- 1⁄4 cup pouring cream
- 1 egg, lightly beaten
- 1 1⁄2 tablespoons dill, chopped
- 18 sheets phyllo pastry
- 125 g butter, melted
directions
- Cook rice, following absorption method on packet. Set aside to cool.
- Preheat oven to 200°C Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until soft. Remove to a bowl. Add rice, tuna, semi-dried tomato, cream, egg and dill. Season with salt and pepper.
- Place 1 pastry sheet on workbench. Brush with butter. Top with another pastry sheet and brush with butter. Repeat to form 3 layers. Cut pastry lengthways into thirds.
- Spoon 1 heaped tablespoon tuna mixture onto short end of each pastry strip. Fold pastry over filling to form a triangle. Continue to fold triangle over itself, down length of pastry strip. Brush with butter. Place on a greased baking tray. Repeat with remaining pastry, butter and filling.
- Bake triangles for 15 to 20 minutes or until pastry is golden. Set aside to cool.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.