Crunchy Kiri tuna

Instructions

1. 1

   Drain the tuna.

2. 2

   Chop the onion, put it in a small microwave-safe container with a pat of butter, cover with plastic wrap, and heat for 1 minute and 30 seconds.

3. 3

   Cut the comté into small cubes.

4. 4

   Mix the tuna and kiri together using a fork, then add the onion, comté, parsley, and lemon juice.

5. 5

   Mix well again.

6. 6

   Season with a little salt and pepper to taste.

7. 7

   lightly brush the phyllo or brick pastry leaves with butter using a brush.

8. 8

   Place about 1.5 cm wide strips of tuna filling lengthwise on the base.

9. 9

   (For the brick pastry, place the filling in length in the middle)

10. 10

    Roll the leaf up tightly.

11. 11

    Cut the resulting long cigar into 3 or 4 pieces depending on the leaf used.

12. 12

    Fry in a pan with a little oil until the golden crispy parts are well browned.

13. 13

    Then place them on absorbent paper.

14. 14

    Serve warm or cold with a green salad.