Filo Pastry Rolls with Potatoes and Tuna

Here is the recipe for filo pastry rolls with potatoes and tuna, a dish that combines Mediterranean flavors in a crispy wrapper.

Ingredients

• 4 sheets of filo pastry
• 2 medium potatoes
• 160 g tuna in oil, drained
• 1 small onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Extra virgin olive oil
• 30 g melted butter (for brushing the filo pastry)

Preparation

1. Start by boiling the potatoes in salted water until tender. Once cooled, peel and mash them with a fork or pass them through a potato ricer.
2. In a pan, heat a drizzle of oil and gently sauté the finely chopped onion until it becomes translucent and soft.
3. Add the drained tuna to the pan with the onions and let it flavor for a few minutes, then turn off the heat and let the mixture cool slightly.
4. Combine the tuna and onions with the mashed potatoes, add the chopped parsley, and adjust salt and pepper. Mix well to obtain a homogeneous mixture.
5. Take a sheet of filo pastry and cut it in half to obtain two rectangles. Brush each rectangle with a little melted butter.
6. Place a portion of filling on one end of the filo pastry rectangle and roll gently, sealing the ends with a little melted butter to prevent the filling from leaking out.
7. Repeat the process with the remaining filo pastry sheets until the filling is used up.
8. Arrange the rolls on a baking tray lined with parchment paper and brush them with the remaining melted butter.
9. Bake in a preheated oven at 180 °C for about 15-20 minutes or until the rolls are golden and crispy.
10. Let the rolls cool slightly before serving.

Trivia

Filo pastry is a thin and versatile dough widely used in Balkan and Middle Eastern cuisines. It lends itself well to both sweet and savory preparations. In this recipe, the crispiness of the filo pastry contrasts with the softness of the filling, creating a pleasant play of textures.