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Tuna filo triangles recipe

Tuna filo triangles recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Filo pastry

These Middle Eastern pastries are also known as brik. They are the perfect finger food.

12 people made this

IngredientsServes: 20

  • 15g butter
  • 1 small onion, finely chopped
  • 2 (160g) tins tuna steak in oil, drained
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon capers or to taste
  • 2 tablespoons grated Parmesan cheese
  • salt and pepper to taste
  • 10 sheets filo pastry
  • 1 litre vegetable oil for frying
  • 1 lemon, cut into wedges

MethodPrep:30min ›Cook:10min ›Ready in:40min

  1. Melt the butter in a frying pan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Transfer the onion to a mixing bowl and stir in the tuna, parsley, capers and Parmesan cheese; season to taste with salt and pepper.
  2. Cut the filo sheets in half lengthways, ending up with long, narrow sheets. Lay out one strip of filo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 2.5cm from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the filo. Lightly brush the last 2.5cm of filo with water to seal. Repeat with the remaining filling and filo dough.
  3. Heat oil in a deep fat fryer or large saucepan to 180 degrees C.
  4. Fry the filo parcels in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain the filo parcels on a kitchen towel-lined plate. Serve with lemon wedges.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (6)

by Daniel Weems

I had some leftover fyllo dough and decided to try this out. The first one I folded was a little sloppy but then I realized I didnt have to go all the way to the edges when folding and they came out a lot tighter. Instead of frying I baked them at 350F for 25 minutes or a little longer depending on how crispy you want them. I sprayed the baking sheet with oil and then sprayed the briks. Thank you for this recipe! I will make this again.-04 Dec 2011

  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 250g/9oz cavolo nero, trimmed of thick stems and roughly chopped
  • 250g/9oz spinach, roughly chopped
  • 250g/9oz chard, chopped (including stems)
  • 250g/9oz reduced-fat feta cheese, crumbled
  • 50g/1¾oz pine nuts, toasted
  • bunch of dill (20g/¾oz), roughly chopped
  • ½ nutmeg, freshly grated
  • 1 unwaxed lemon, finely grated zest only
  • 6 sheets of filo pastry, each 45cm x 25cm/17½ in x 9½ in
  • salt and freshly ground black pepper , for sprinkling

For the tomato chilli sauce

Baked Tuna and Egg in Phyllo

1. Heat the oven to 425°F/220°C. Drain the tuna and flake it up in a bowl with a fork. Add the grated Gruyère and the chopped parsley or coriander. Season with salt and pepper. Mix well.

2. Cut a sheet of phyllo in three. Brush each piece with melted butter. Using two pieces of the pastry drape one over the other making an “X” formation. Lay the third piece of pastry right down the middle over the “X” formation, it should then look more like a circle or wheel. (You may want four thirds.)

3. Make a ring of filling, like a flat doughnut in the middle of the pastry where they layer each other. Crack an egg into the ring. Season. Pull the phyllo edges into a bundle and set on a baking sheet. Make the remaining bundles. You should have six.

4. Brush the bundles with melted butter. Bake 5 minutes for a runny egg inside and 10 minutes for a firm egg. This is nice with a simple tomato salad on the side.

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How To Make Seafood Filo Triangles – Deniz Ürünleri Muska Böreği

We first posted our seafood filo pastry triangles recipe way back in 2012 but we’ve tweaked ingredients numerous times since then. So time for a full update, we think!

Yufka Or Filo (Or Phyllo)

First of all, we’ve called these filo triangles because, if you’re not in Turkey or you haven’t got access to a Turkish store near where you live, you will most likely be using filo pastry for this recipe.

If you’re in Turkey, as we are, you will be using yufka dough. This is the dough used for most Turkish börek recipes and is just slightly thicker than filo pastry. They both give similar results.

And, if you are in Turkey, visit your local yufkacı (specialist in making yufka) for some fresh yufka. The fresh pastry is so much more pleasurable to work with than the vacuum-packed supermarket products which dry and crack easily as soon as the packet is opened.

How to Make Your Seafood Filling

If you’re thinking seafood sounds like an expensive filling for your filo triangles, don’t be put off. A little goes a very long way. And making the börek is actually a great way to get rid of any leftovers you might have.

And we also have a hack / cheat for you – one that we’re quite prone to using.

The base for your seafood filling is a mixture of vegetables – grated carrot and courgette. It’s fresh greens – spring onions and fresh, chopped parsley or dill. It’s seasoning and spice. And then we have some little cubes of cheese for a little pop of creamy texture and contrast in flavour.

And, as for the seafood, you can use just one type or a mixture king prawns chopped into small pieces are ideal.

The last time we made these filo triangles, it was Christmas and we had some leftover stuffed calamari from Christmas Eve. So we chopped that up finely and mixed it with a spoonful of the tomato sauce the calamari had been cooked in. That gave us an even stronger seafood flavour.

And here’s the little seafood filo triangles hack. At Christmas, once we’d bought our calamari for Christmas Eve and our meat for Christmas Day and all the other treats that go with Christmas, well, the expense of king prawns just seemed like one step too far.

We don’t know about you but we love crab sticks. Yes, they’re processed. But they’re so tasty. Great if you’re on a budget. And their seafood flavours are perfect for your filo triangles.

In Turkey, we can also get ‘lobster sticks’ so we used those, last time. Same price and packed with that taste-of-the-sea flavour.

All of that will be gently sauteed just to soften a little. And then the little cheese cubes are added afterwards, once everything is cooled.

How Do You Roll Filo Triangles?

Once you’ve prepared your seafood filling, it’s time to roll your filo pastry triangles – your muska böreği. This is really easy to do and we’ve made a little grid below to show each step.

How to roll filo triangles

In Turkey, yufka is sold in huge circular shapes. We need to cut this circle into long thin strips around 8-10 cms in width. Once you have your strips and your seafood filling ready, you can start to roll your seafood triangles.

  • Lay the strip vertically on a flat surface (1).
  • Take one of the bottom corners and fold it to the opposite edge – just to give you an idea of how big your filo triangle is going to be (2).
  • Pull the pastry back. Take a heaped teaspoonful of your filling and place it roughly where you will be making your first fold (3).
  • Fold the corner over the filling to the opposite side of your strip so that you have a horizontal edge across the pastry strip (4). Brush the rest of the strip of filo or yufka with an egg wash.
  • Then fold your covered filling over that horizontal edge so that you now have a diagonal edge (5).
  • Fold diagonally over that edge, then alternate between folding of the straight and the diagonal edges until you reach the end of your strip and you have a triangular parcel.

Important Tip: Whether it be yufka dough or filo whilst you are rolling each triangle, keep your other strips covered to prevent them from drying out. This is where freshly made yufka is very forgiving.

Place each of your filo triangles onto a plate and, if you’re not cooking them immediately, cover and refrigerate.

5 Fabulous phyllo appetizer recipes

If you’re intimidated by those paper thin sheets of phyllo dough, we’ve got five appetizer recipes that will give you finger food confidence for your next cocktail party or multicourse dinner party. Using phyllo dough is easy and here are five appetizer recipes to prove it.

Fresh fig and goat cheese phyllo triangles recipe

Figs and goat cheese are made for each other, especially when they are tucked in between light, flaky sheets of phyllo. Be sure to keep phyllo sheets covered with a damp towel until you’re ready to use them this will make them easier to handle and keep them from drying out.


  • 8 ounces goat cheese, softened
  • 1/4 cup finely chopped pecans
  • 2 tablespoons honey
  • 1/4 cup olive oil
  • 20 sheets phyllo dough
  • 15 fresh small figs, coarsely chopped
  • 1/4 cup balsamic vinegar


  1. Preheat oven to 350 degrees F.
  2. Use your fingers to crumble goat cheese into a medium bowl. Add pecans and honey and mix well.
  3. In a medium bowl, combine goat cheese and walnuts, mixing well.
  4. Stack four sheets of phyllo on a cutting board, lightly brushing each sheet with oil. Use a sharp knife to cut stack into six squares. (Keep remaining sheets of phyllo covered with a damp towel.)
  5. Place one tablespoon or so of chopped figs on the center of each square. Top with two to three teaspoons goat cheese mixture. Drizzle with a little vinegar.
  6. Brush the edges of phyllo squares with water and bring opposite corners together to form a triangle, pressing the edges together to seal. Place on a large baking sheet and brush each triangle with olive oil.
  7. Repeat four more times to use remaining phyllo sheets and filling ingredients. You will have 30 triangles.
  8. Bake for 12 to 15 minutes or until phyllo is golden brown. Serve warm.

Avocado shrimp bites recipe

If working with sheets of phyllo freak you out, take advantage of ready-to-bake phyllo cups. Athens Foods offers 15-count packages of mini phyllo shells that require nothing more than filling and baking. In this easy appetizer recipe, you don’t even need to turn on the oven.


  • 2 ripe avocados, halved, pitted, peeled, mashed
  • 6 ounces salad shrimp, chopped
  • Finely grated zest and juice of 1 lime
  • 2 tablespoons chopped cilantro plus more for garnish
  • 2 tablespoons minced green onions
  • 1 tablespoon light mayonnaise made with olive oil
  • Pinch of cayenne or more to taste
  • 15 Athens Mini Fillo Shells (1 box)


  1. In a medium bowl, combine avocado, shrimp, lime zest and juice, green onions, mayonnaise and cayenne.
  2. Fill each shell with avocado mixture and garnish with a sprinkling of cilantro. Serve immediately.

Phyllo-wrapped baked Brie recipe with orange marmalade and walnuts

Baked Brie is an elegant yet simple appetizer that you can pull together in minutes. Bake time is 20 minutes and you need 10 minutes to cool, so time your prep accordingly.

Phyllo Triangles

One of the most versatile, delicious, and widely available aids to the party-giver is phyllo, the tissue-paper–thin dough commonly used in Greece and other middle eastern countries. While those of us in large cities may have access to an ethnic pastry shop that makes its own fresh phyllo daily, the frozen variety is available in nearly all large supermarkets and specialty food shops. Best of all, this ready-when-you-are frozen phyllo is virtually interchangeable with the fresh variety.

The dough usually comes in 1-pound packages, each of which contains 24 or more sheets. Let the phyllo defrost in its original wrapper in your refrigerator for at least 2 days. (When well wrapped and still sealed in its original package, defrosted phyllo will keep in the refrigerator for up to a month. This is preferable to refreezing, which can make the dough crumbly.)

Be sure the phyllo is completely defrosted before beginning to work with it. Have a damp (not wet) towel handy. Unwrap the dough, unroll it, and cover it immediately with the towel. Let stand for 15 minutes moisture makes phyllo easier to handle.

Filo triangles recipe

Filo, or phyllo, is Greek for &lsquoleaf&rsquo, and it&rsquos no wonder this papery pastry is named such. Filo pastry is made of flour and water. Don&rsquot feel restricted by these fillings&mdashexperiment with leftovers (such as bolognese: messy but yum!), or jam and cream cheese. You can freeze some of them after you&rsquove rolled them&mdashthen, when you need a snack, just pop a few in the oven, bake and devour.


  • 115 g ricotta cheese
  • 65 g feta cheese
  • 2 handfuls baby spinach leaves, roughly chopped
  • 2 eggs, lightly beaten
  • 1 generous pinch of freshly grated nutmeg
  • 8 sheets filo pastry
  • 100 g butter, melted
  • 4.1 oz ricotta cheese
  • 2.3 oz feta cheese
  • 2 handfuls baby spinach leaves, roughly chopped
  • 2 eggs, lightly beaten
  • 1 generous pinch of freshly grated nutmeg
  • 8 sheets filo pastry
  • 3.5 oz butter, melted
  • 4.1 oz ricotta cheese
  • 2.3 oz feta cheese
  • 2 handfuls baby spinach leaves, roughly chopped
  • 2 eggs, lightly beaten
  • 1 generous pinch of freshly grated nutmeg
  • 8 sheets filo pastry
  • 3.5 oz butter, melted


  • Cuisine: Greek
  • Recipe Type: Snack
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 12


  1. Preheat oven to 180°C (350°F). Line two baking trays with baking paper if making all triangles now.
  2. Mix together cheeses, spinach, eggs and nutmeg.
  3. Place filo sheets on a work surface and cut each into three rectangles. Take one rectangle and gently brush with melted butter. Spoon 1 tbsp of cheese mixture in one corner. Fold the rectangle from that corner diagonally to make a point, then fold over again in the opposite direction. Continue to fold pastry over itself, until the entire sheet is wrapped around the filling in a triangle shape. Repeat with remaining pastry and filling.
  4. Place on baking trays, then brush tops with a little more butter. Bake for 15–20 minutes until golden.

Recipes and images taken from After Toast by Kate Gibbs (£14.99), published by Allen and Unwin.

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Recipe Summary

  • 1 tablespoon butter
  • 3 tablespoons minced red bell pepper
  • 1 tablespoon minced shallot
  • 1 garlic clove, minced
  • 4 ounces Brie cheese, diced
  • 1 tablespoon minced fresh chives
  • 1 teaspoon minced fresh tarragon
  • 1 pound Alaskan king crab meat
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 (16-ounce) package phyllo dough, thawed
  • 1 cup butter, melted

Melt 1 tablespoon butter in a skillet over medium heat. Add bell pepper, shallot, and garlic sauté 2 minutes. Remove from heat, and stir in cheese and next 5 ingredients.

Remove phyllo from package cut into 4 equal pieces, each about 3 inches wide. (Some brands divide dough into 2 sections. If using, cut each section in half. Each section will be larger than 3 inches wide.)

Unroll phyllo, and cover with a barely damp towel to keep it from drying out. Place 1 piece of phyllo on a surface, and brush lightly with melted butter. Top with another piece of phyllo. Place a heaping tablespoon of crab mixture at the edge of the strip. Fold top corner of phyllo over seafood, creating a triangle. Continue to fold over the triangle, and brush with butter to seal edge. Place on a lightly greased or parchment-lined baking sheet. Repeat with remaining phyllo, crab mixture, and butter.