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These delicious samosas with tuna, cream cheese, ginger, herbs and lime are ready in less than 20 minutes. They're ultra-crisp on the outside and melt-in-your-mouth on the inside: believe me, you're in for a treat!
💙 Why you'll love them
- Quick: these delicious little Samoussas are super quick to make, perfect for a meal on the go!
- Simple: they're really simplistic to make, and if you're worried about getting the folding wrong, I've shared step-by-step photos to guide you.
- Budget-friendly: as they require few ingredients, they're quite economical.
- Good storage: you can make them in advance, as they can be stored for several days.
- Vary the cooking methods: I suggest baking them in the oven, but you can also fry or pan-fry them.
🧀 Ingredients
You'll need the following ingredients to make these tuna samosas. You can find the quantities in the recipe card below.
- Tuna: make sure it's good quality, as it's the main ingredient in this recipe. I recommend tuna flakes in extra-virgin olive oil.
- Cream cheese: creamy and melting, it's the ideal cheese for this recipe!
- Herbs: chives, dill and parsley.
- Ginger: I recommend using fresh ginger that you grate at the last minute, it's so much better!
- Lime, for a slightly tangy touch.
- Fillo pastry sheets, also called phyllo dough (that I forgot on the picture below).
- Butter for baking.
🤔How to fold samosas?
On these process shots, it's not the garnish of those veggie samosas, as it's the garnish from my honey goat cheese samosas. But I just wanted you to see that it's a super easy process and I'll walk you through it, step by step, no worries!
💡Frequently Asked Questions
These delicious, crunchy doughnuts originated in Central Asia and the Middle East, before being introduced to India in the 13th/14th century.
Yes, of course, since they can be kept for 3 days and even frozen!
You can use this mixture as a dip - it's really delicious! Or spread it on toast.
If you'd like to enjoy them as a main course, accompany them with a salad or soup.
Traditionally, samoussas are cooked in a pan of frying oil, so you can cook them this way. You can also cook them in a frying pan.
But to be honest, I find both methods too "greasy" (this is just my opinion) and samoussas are just as crispy in the oven.
❄️ Storage/freezing
- Storage: they can be kept for 2 to 3 days in an airtight container in the fridge.
- Reheat: put them in the oven for a few minutes at 320°F/160°C, but not in the microwave, which will soften them completely.
- Freeze: you can also freeze them if you've made too many or want to eat them later. Once completely cold, place them on a plate in the freezer without touching for around 2 hours. Once they've been pre-frozen, you can place them in a freezer bag and store them for 3 to 4 months.
- Defrost, place in the oven or frying pan for a few minutes.
If you make those tuna samosas, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Tuna samosas
Ingredients
- 1 cup tuna in extra virgin olive oil
- ⅔ cup cream cheese
- ¼ cup chopped chives
- 1 tablespoon chopped dill
- 1 tablespoon chopped parsley
- 1 teaspoon grated ginger
- ½ lime
- 8 fillo pastry sheets also called phyllo dough
- 2 teaspoons butter
Instructions
- Drain the tuna, then mix in a bowl with the cream cheese, chives, dill, parsley, chopped ginger and juice of one lime.
- Take one fillo pastry sheet and place a clean, damp kitchen towel over the others to prevent them from drying out (filo sheets dry extremely quickly). Preheat your oven to 410°F/210°C in natural convection/static heat mode, high and low. Lay the fillo pastry sheet on your work surface and cut it into four equal strips. Place the first two strips one on top of the other, with a little filling on the bottom right. Fold one corner of the strip over the filling to form a triangle (see process shots if necessary). Continue folding the triangle along the strip until you reach the end. Close the triangle, tucking the remaining fillo inside.
- Repeat the process with the other two strips, then with all the fillo pastry sheets.
- Place the triangles on a baking sheet lined with parchment paper. Brush with melted butter and bake for 10 minutes. Enjoy!
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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