Baked Tuna and Egg in Phyllo
- prep time 1 min
- total time 1 min
- serves 6
Laura Calder French Food at Home
1 tin of tuna
A few handfuls of grated Gruyere cheese
A few handfuls of chopped parsley and/or coriander
Salt and pepper to season
6 to 10 sheets phyllo pastry
Melted butter, for brushing
1. Heat the oven to 425°F/220°C. Drain the tuna and flake it up in a bowl with a fork. Add the grated Gruyère and the chopped parsley or coriander. Season with salt and pepper. Mix well.
2. Cut a sheet of phyllo in three. Brush each piece with melted butter. Using two pieces of the pastry drape one over the other making an “X” formation. Lay the third piece of pastry right down the middle over the “X” formation, it should then look more like a circle or wheel. (You may want four thirds.)
3. Make a ring of filling, like a flat doughnut in the middle of the pastry where they layer each other. Crack an egg into the ring. Season. Pull the phyllo edges into a bundle and set on a baking sheet. Make the remaining bundles. You should have six.
4. Brush the bundles with melted butter. Bake 5 minutes for a runny egg inside and 10 minutes for a firm egg. This is nice with a simple tomato salad on the side.