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.

4. When ready to cook, preheat an oven to 180. Brush the triangles with the remaining butter and sprinkle with sesame seeds. Bake for 15-20 minutes until golden in colour.