Makes 20
• 1 onion, chopped finely
• 3 anchovies
• 2 Tbsp oil
• 1 tsp cumin
• 1 tsp coriander
• pinch chilli flakes
• 210g tin tuna, drained
• ¼ cup parsley, chopped
• ¼ cup mint, chopped
• 9 sheets filo
• 25g melted butter, for brushing filo
• 1Tbsp sesame seeds
1. In a frying pan heat the oil and add the onion and anchovies. Cook for 3 or 4 minutes until soft. Add the cumin, coriander and chilli, and stir until fragrant. Remove from the heat and cool slightly.
2. In a medium-sized bowl mix the onions, tuna and herbs, then season with salt and pepper.
3. Brush 1 sheet of filo with butter and place another on top. Cut into 5 strips crossways. Place 1 tablespoon filling at one end, brush the filo with butter, and roll into a triangle. Repeat until all the mixture has gone. Place the triangles on to a oven tray lined with baking paper.
