Mediterranean Tuna Samosas
These protein-rich samosas are a fun and easy way to use tortilla wraps. Perfect for picnics, parties, or road trips!
THE RECIPE
SERVES 6 SAMOSAS
Ingredients
3 Mission Salt Reduced Wholemeal Wraps
2 tbsp Oil
1 tbsp Honey
Filling:
2 cans Tuna Flakes In Olive Oil, drained
2 stalks of Spring Onion, sliced thinly
3 sprigs of Dill Fronds
20g Sun-dried Tomatoes, chopped
20g Kalamata Olives, sliced
1 tsp Ground Cumin
1 tsp Smoked Paprika
A pinch of Black Pepper
Zest of 1 Lemon
Food Glue:
1 tbsp Flour
1.5 tbsp Water
Dip:
2 tbsp Yoghurt
2 tbsp Lemon Juice
1 tsp Honey
1⁄2 tsp Smoked Paprika
1 tsp Dill Fronds, roughly chopped
A pinch of Black Pepper
A pinch of Salt
Directions
In medium bowl, mix the tuna, olives, sun-dried tomatoes, spring onion, dill, lemon peel, cumin, paprika, and black pepper.
In a small saucer, mix the flour and water to create food glue.
To assemble into a coned shape: cut the wrap in half to create a semi-circle, and lay it on a flat surface. Ensure the curved edge is facing away from you.
Fold the left end of the wrap to the center of the semi-circle. Then, brush the food glue across the wrap that’s facing upwards. To complete the cone, fold the right end of the wrap over to the opposite end. Press down gently to secure it.
Hold the cone upright and start filling it with the tuna mixture, leaving 2cm of space from the top.
Then, spread food glue across the top to seal the samosa. Press down gently to secure it. Repeat for the remaining samosas.
In a small saucer, whisk the honey and oil till well combined.
Brush the surface of the samosas with the honey-oil mixture and bake it in an air fryer at 180 ̊C for 4 minutes.
Meanwhile, mix all the ingredients for the dip in a small bowl. Adjust the seasoning to your preference.
Serve the samosas warm alongside the dip!