Tuna Samosa

Samosas are a typical dish of Indian cuisine, but we can give it a Mediterranean twist using tuna. Here is the recipe:

Ingredients for about 8-10 samosas:

• 250g of canned tuna, drained
• 1 package of filo dough or samosa dough
• 1 medium potato, boiled and mashed
• 1 medium onion, finely chopped
• 2 tablespoons of frozen peas, thawed
• 1 teaspoon of cumin seeds
• 1/2 teaspoon of coriander powder
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of garam masala
• Salt to taste
• Black pepper to taste
• Vegetable oil for frying
• Lemon juice (optional)
• Fresh coriander, chopped, for garnish (optional)

Preparation

1. In a large pan, heat some oil and add the cumin seeds. Once they start to pop, add the chopped onion and sauté until golden.

2. Add the tuna, peas, spices (coriander, turmeric, garam masala), salt, and pepper. Mix well and cook for about 5 minutes.

3. Combine the mashed potato with the tuna mixture and stir to blend the ingredients. Adjust for salt and pepper if necessary and add a bit of lemon juice for a touch of acidity if desired. Let the filling cool down.

4. Take a sheet of filo dough and cut it into strips about 10 cm wide. Place some of the filling at one end of the strip and fold the dough to form a triangle, continuing to fold onto itself while keeping the triangular shape until the strip of dough is used up.

5. Heat ample vegetable oil in a pan and fry the samosas until they are golden and crispy.

6. Drain the fried samosas on paper towels to remove excess oil.

7. Serve hot, garnished with chopped fresh coriander if desired.

Curiosity

Samosas, while being typically Indian, have crossed various cultures and have become popular in different versions around the world. The tuna version is a clear example of how this dish can be easily adapted with local ingredients and different tastes. Additionally, in the Italian context, we could pair these samosas with an aperitif, perhaps accompanied by a cool white wine or a light sparkling wine.