250g white flour
25g butter
25g lard
glass water
glass dry white wine
Tomato sauce
1 tin tuna
1 large onion
Olive oil



Heat the butter, water, wine and lard together.
Mix in a bowl with flour and a little more salt, make into a ball.
Divide into smaller balls, then make flat cakes of about 10 cm across. Cut in half to make two semi-circle shapes.
Chop the onion very finely.
Mix with tuna and tomato sauce.
Make the semi-circles of pastry into cornet by folding round on themselves. Dampen one edge to seal.
Fill cornets with tuna mixture.
Heat olive oil and fry rissoles until golden.




This recipe is from How To Cook Fish - http://www.howtocookfish.info



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