Tuna Caper Rolls

Ingredients

• 600 g filo dough
• 800 g tuna in its own juice
• 1 egg
• 1 bunch parsley
• 0.5 lemon
• 2 tbsp capers
• 2 tbsp olive oil
• 1 tbsp breadcrumbs
• Salt
• Pepper (freshly ground)
• oil (for frying)

Instructions

1. 1.

   Drain the tuna well.

2. 2.

   Wash and dry the parsley, then roughly chop the leaves.

3. 3.

   Grate the lemon zest and squeeze out the juice. Mix the tuna with parsley, egg, olive oil, breadcrumbs, capers, and lemon zest; season with lemon juice, salt, and pepper.

4. 4.

   Cut the filo dough into 12 squares about 15x15 cm each. Place a spoonful of filling on each square, brush the edges with water, fold the sides in, then roll either crosswise or towards the tip, pressing the edges firmly so the rolls stay closed when frying.

5. 5.

   Fry portions in hot oil for about 4-5 minutes until golden brown; drain on kitchen paper.