Tuna Samosa

Name: Tuna Samosa
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 10
Ingredients: Tuna in oil drained 3.5 oz; Potatoes 1.7 lbs; Phyllo dough 8.8 oz; Shallot 1; Garlic 1 clove; Parsley 1 bunch; Extra virgin olive oil 1 spoonful; Fine salt to taste; Black pepper to taste; Vegetable oil to taste

it es fr de br nl

335

Calories per serving

Energy Kcal 335
Carbohydrates g 20.3
of which sugars g 0.7
Protein g 5.3
Fats g 25.9
of which saturated fat g 6.66
Fiber g 1.5
Cholesterol mg 29
Sodium mg 305

Lactose Free

Difficulty: Average
Prep time: 30 min
Cook time: 1 h 20 min
Makes: 10
Cost: Low

PRESENTATION

If you’re looking for a blend of flavors, tuna samosa is your go-to. It’s like mixing Indian and Greek culinary magic. Imagine the classic Indian street food—samosa—fusing with the crispiness of Greek spanakopita. You get a tuna samosa recipe that’s not just fun, but super super easy to whip up at home. Really.

Think about it: soft, spiced potatoes and tasty tuna wrapped in a golden, flaky crust. So good! Perfect for sharing at parties or just munching alone. And here’s the thing—these easy tuna samosa pockets are so versatile. You know, whether it’s a chill hangout or a fancy dinner, they totally fit. No fancy ingredients needed; just your pantry staples, a few potatoes, and a tin of tuna.

These homemade samosas are moist inside with a crisp outer layer—delicious even when they cool down. And look, for a more enhanced experience, pair them with tuna meatballs. The mix of flavors means they can slide into a Greek mezze, Indian appetizers, or just add more savory pastries to your spread. They're pretty much a quick and satisfying pick, great for when you need a quick samosa recipe that’s packed with flavor.

Each bite is tender and bursting with cultural goodness that'll keep your taste buds on their toes. For real, they’re a crowd-pleaser, sparking chats and making guests grab seconds. Love canned tuna recipes? Looking for a new twist? These are the pockets of goodness you need. Seriously, whether for a family dinner or as a party appetizer, tuna samosa is an awesome way to blend diverse culinary influences into one tasty bite. Cannot go wrong.

INGREDIENTS

335

Calories per serving

Ingredients for 10 samosas: Tuna in oil 3.5 oz (100 g) - drained; Potatoes 1.7 lbs (750 g); Phyllo dough 8.8 oz (250 g); Shallot 1; Garlic 1 clove; Parsley 1 bunch; Extra virgin olive oil 1 spoonful; Fine salt to taste; Black pepper to taste

for frying: Vegetable oil to taste

Preparation

How to prepare Tuna Samosa

To make the tuna samosas, first wash the potatoes, place them in a pot of cold water, and boil them for about 40 minutes 1, until you can easily pierce them with a fork. Meanwhile, prepare the other ingredients: peel and finely chop the shallot 2 and the garlic clove 3,

then wash and chop the parsley 4. Once the potatoes are cooked, drain them 5, peel them, and cut them into chunks 6.

Now, heat a tablespoon of oil in a pan, add the chopped garlic and shallot 7, and sauté over medium heat for about 10 minutes, using some of the potato cooking water if necessary to prevent burning. Once the sauté is translucent, add the boiled potatoes 8, season with salt and pepper, and stir for about 5 minutes to dry them from excess water, achieving a soft and compact consistency 9.

Let the potatoes cool slightly, then transfer them to a bowl; add the chopped parsley 10 and drained tuna 11, and mix well to combine all the ingredients 12.

Now take the phyllo dough and gently separate the sheets 13: layer 2 sheets at a time to create 5 rectangles made of double layers. Divide each rectangle in half lengthwise 14, giving you 10 strips to fill. Take a spoonful of the potato and tuna mixture and place it at the base of each strip, then brush the sides with some water 15

and fold the dough so that the base aligns with one of the sides, forming a triangle 16. Continue folding the dough this way until you reach the opposite end of the strip; at this point, brush the sides with a little water 17 and seal the parcel by gently pressing with your fingers 18. Proceed in the same way with the remaining phyllo strips, being careful not to overfill them to prevent the filling from spilling out during frying.

After assembling all the samosas, heat the vegetable oil in a saucepan to a temperature of 340°F and fry one piece at a time for about 3 minutes, turning it on both sides 19. As soon as the phyllo dough turns golden brown, drain the samosas with a slotted spoon 20 and transfer them to a sheet of paper towels to drain excess oil: your crispy tuna samosas are ready to be enjoyed 21!

Storage

We recommend consuming the tuna samosas as soon as they are ready. You can prepare the potato and tuna mixture in advance and store it in the refrigerator for up to 3 days, but it is preferable to assemble and fry the samosas at the moment. Freezing is not recommended.

Advice

You can add a spicy note to the filling by adding some chili pepper and accompany the tuna samosas with a fresh cucumber salad and a simple yogurt and chive sauce. If you wish, you can bake the samosas in the oven at 350°F for about 20 minutes, brushing them first with beaten egg.

For the translation of some texts, artificial intelligence tools may have been used.