Tuna Samosas (Tuna Samosas)
Ingredients
- The Farce:
- 2 cans of tuna (in oil or natural, well drained).
- 2 medium onions (finely chopped).
- 1 green pepper (cut into small cubes).
- 2 cloves of garlic (minced).
- Fresh parsley and green onions/chives (chopped).
- Spices:
- 1 teaspoon of mustard.
- Black pepper, salt and a pinch of chili powder (optional).
- A little vegetable oil to brown the stuffing.
- The Coating:
- Brick sheets or samosa pasta.
- The “Glue”: A small bowl with a mixture of flour and water (to seal the edges).
- Cooking: Vegetable oil for frying.
Instructions
1. Prepare the tuna stuffing:
- Heat a little oil in a pan and fry the onions and peppers until soft and translucent (do not brown them too much).
- Add the minced garlic and sauté for another minute.
- Add the drained tuna by crumbling it with a spoon.
- Add the mustard, black pepper, salt and chili pepper.
- Finally, mix in the fresh parsley and green onions.
- Important: Let the stuffing cool completely before folding. If it is hot, the dough will tear.
2. Prepare the dough:
- Cut your leaves into long, even strips (usually about 6-8cm wide).
- Keep unused leaves under a damp cloth to prevent them from drying out.
3. Folding (triangle technique):
- Place a tablespoon of the tuna mixture on the end of the strip.
- Fold the corner over the stuffing to form a triangle.
- Continue to fold in a triangle along the length of the strip, tightening the edges tightly so that the stuffing does not escape.
- Brush the end of the strip with the “glue” (flour/water mixture) and tuck it in to seal the samosa.
4. Frying:
- Heat the oil in a deep skillet over medium-high heat.
- Fry the samosas in small batches. They cook very quickly! Flip them until they are nicely browned on all sides (about 2 to 3 minutes).
- Drain them on absorbent paper to remove excess oil.
Sala's tip:
For a healthier version, you can brush the samosas with a little melted butter and bake them in the oven at 180°C for about 15 minutes until crispy.