FRIJE

Instructions

• 1.   Preheat the oven to 200°C (400°F). Peel and finely slice the shallots.
• 2.   Prepare the tuna rillettes. In a bowl, mix: drained and flaked tuna, cream cheese, shallots, and half of the lemon zest and juice. Season with salt and pepper, then add half of the sour cream. Mix again.
• 3.   Cut the sheets of filo pastry in half. Use one sheet for two samosas.
• 4.   Take half a sheet of filo pastry and lightly oil it. Divide the filling so that you have enough to make your samosas: 3 per person. Add a little filling to one edge of the half sheet of filo pastry.
• 5.   Fold the sheet from the bottom to form a triangle. Repeat the motion of folding the triangle from bottom to top and top to bottom. Repeat as many times as necessary for the filo pastry sheets.
• 6.   Place the samosas on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes at 200°C (400°F), until they are golden brown.
• 7.   Meanwhile, prepare the creamy chive sauce. In a bowl, mix: the remaining sour cream, chopped chives (optional), and the remaining lemon zest and juice. Season with salt and pepper.
• 8.   Once the samosas are golden and crispy, remove them from the oven. Serve them on a plate with the seasoned green salad and the creamy chive sauce. It's ready!

Nutritional information *

Reference

• jow.fr/recipes/samoussas-au-thon-et-salade-92ngbwlm75cg02z20ry2?coversCount=4&from=menu