Tuna Triangles

Tuna and potato curry, also widely known as ‘Aloo Tuna’ in our Fijian Indian community is a favourite amongst many. My husband insists we have this at least once a week for dinner but it can get a bit repetitive. While trying to think of new ways to serve him his favourite whilst enjoying it myself, I thought to create some ‘healthy’ tuna triangles. This is far from original because curried tuna samosas have existed for a long time but with my lack of enthusiasm to deep fry samosas, I opted for store bought puff pastry and the oven and well, it worked!

The curried tuna filling can be eaten with rice, roti, bread whatever you name it - but it is also perfect as a filling for any sort of pie or roll. I have previously declared my love for puff pastry on my posts so I was naturally more inclined to using that instead of any other pastry. The curry takes roughly 30 minutes to make, even quicker if you leave out the potato but I would only recommend doing that if you’re really rushed for time. While the curry is simmering away, you can thaw your puff pastry sheets and ensure it’s ready for filling.

Ingredients:

4 sheets puff pastry
Canned tuna in oil, 425g
2 large potatoes, peeled and diced
1 onion, sliced
3 tbsp. crushed tomatoes
2 tbsp. oil
1 tbsp. crushed garlic
2 tsp. garam masala
1 tsp. turmeric
1 tsp. cumin seeds
1 tsp. chili flakes
1 tsp. salt
1 egg

Method:

Heat oil in a pan (medium heat) and add onions and cumin seeds. Fry until onions are slightly
translucent before adding garlic and chilli flakes. Sauté for a few minutes.

Add the garam masala and turmeric. Stir until the spices are mixed together well, infusing in the oil and not powder like.

Add diced potatoes to the pan and add salt. Mix well and simmer until potatoes are ¾ cooked. (This will take about 15-20 minutes. Once the liquid released from the potatoes has been absorbed, add 1 cup of water and simmer until potatoes are soft. You can more liquid if required.)

Add crushed tomatoes to the pan followed by canned tuna, breaking up any big chunks of tuna. Taste for salt and cook for 5min before setting aside to cool slightly.

Preheat oven to 180 C and prepare baking trays with baking sheets. Set aside.

Prepare egg wash by mixing 1 whole egg and few teaspoons of water (or milk). Set aside.

Place 1 sheet of puff pastry on a clean surface and cut into 4 even squares.

Take one square and rotate it so it resembles a diamond shape. Take one teaspoon of cooled tuna filling and smear it on the bottom half of the diamond. Fold over the other half, pressing the edges down with a fork to seal off the tuna triangle.

Repeat with the remaining puff pastry sheets and place triangles on a baking tray. Generously coat triangles with egg wash and place in the oven for 35 minutes or until golden brown. Serve immediately and enjoy!

Notes:

• 4x puff pastry sheets will make 16 triangles.
• Opt for canned tuna in oil as tuna in water can make the filling too dry.
• If filling is coming out of the edges of the triangle when sealing, this means there is too much filling. Begin with 1 tsp. of filling for each square and add as needed. 
• Milk can be used as an alternative to water in egg wash mixture. 
• Remove puff pastry from freezer at least 30 minutes prior to use.