Crispy filo tuna

    30 min

    An elegant dish that will delight at dinner parties. Fresh tuna is encased in filo pastry, then pan fried till crisp.

    2 people made this

    Serves: 2 

    • 2 fresh filo pastry sheets
    • 2 tablespoons Dijon mustard
    • 2 fresh tuna loins (cut 3cm square, 20cm long)
    • sea salt and freshly ground black pepper to taste
    • olive oil for cooking

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Lay a sheet of filo pastry on a wooden board, brush with Dijon Mustard and season to taste. Place a tuna loin along the side of the filo pastry and begin to roll the tuna, encasing it in the pastry. When you reach the end, brush the sides with a little water and stick it together. Repeat with the remaining pastry and tuna.
    2. Heat a frying pan with a drizzle of olive oil. Fry each side of the tuna filo roll very quickly until golden brown. Once brown, remove and place on piece of kitchen paper to soak up any excess oil.
    3. To serve, cut the ends off the tuna filo roll and cut the roll again in half. Cut each half diagonally and present on plate.

    To serve

    It is even more delicious when combined with mustard ice cream (see recipe on this site). Garnish with a herb salad (eg small shoots of coriander, chives, chervil, dill, red amaranth, drizzled with olive oil and a pinch of sea salt).

    See it on my blog

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