Recipes from Spain

Hello!

I was thinking about preparing a very typical recipe: chorizos a la sidra, but as long as I want to keep my weight I decided to go for a lighter recipe, and then suddenly I think about these rolls stuffed with tuna and feta cheese. The contrast between the crispy exterior and creamy interior is really nice, but just when you finish to cook them. If you eat them at next day they won’t be crispy, but will be a good choice for example for a picnic.

Ingredients:

• 400 gr of tuna without skin and without spines
• Feta cheese
• 2 carrots
• 1 onion
• Phylo pastry
• Soy sauce

Start cutting tuna on to stripes, tuna should be without skin and without spines. Then cut in half the stripes they should be about 3 cms. Grate 2 carrots. Cut 1 onion into strips.

Put a bit of olive oil in a pan. When oil is hot add the onion, tuna and carrots. Stir frequently and cook for about 4 – 5 minutes. There is no need to add salt, as long as soy sauce and feta cheese will add salty flavor enough. After that add soy sauce stir and cook for one or two minutes more.

Extend the phylo pastry and add a bit of tuna on it, place a piece of feta cheese on top of it. Then fold the sides of phylo pastry and roll. Cook the rolls on the oven at 350ºF (180º C) for about 20 to 25 minutes, until they turn gold. Be careful and let them get cold for 10 minutes or more, unless you want to burn your mouth.

Music on the videos (Airport Lounge) was compose by Kevin MacLeod (http://incompetech.com)