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A recipe by soFeminine.co.uk
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Tuna and spinach parcels |
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Ingredients :
4 sheets of filo pastry
olive oil
250g frozen spinach
4 pinches ground cumin
4 very fine slices of lemon
400g fresh or frozen tuna
80g frozen or tinned carrots
Juice of half a lemon
1 tbsp cumin seeds
1 pinch chilli powder
1/4 sprig of chopped parsley
salt and pepper
Recipe :
Roll the sheets of pastry out side by side on your work surface and brush them with olive oil.
Cook the 250g frozen spinach in salted boiling water for 1 minute, leave to cool, drain and squeeze gently. Place a slice of lemon in the centre of each sheet of pastry and spoon on small piles of spinach. Arrange a 100g portion of the tuna (cut into 4 slices) onto each sheet of pastry. Close up the parcels, making a round shape. Simply bring the edges to meet the top, fold and press together, then turn over so that the smooth side of the parcels is face up.
Bake for 6-8 minutes in the oven at 180°C (Gas Mark 6).
Blend together the carrots (chopped into very thin slices), 4 tbsp olive oil, the juice of half a lemon, salt, pepper, cumin seeds, powdered chilli and parsley in a bowl.
Enjoy the parcels hot or cold, drizzled with the carrot and cumin vinaigrette.
Advice :
Recipe by Gilles Choukroun (Interprofession des légumes en conserve et surgelés)
My comments :
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