Heat the butter, water, wine and
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