- 2x 150g tuna in spring water, drained
- 1 small tub medium fat feta cheese, crumbed
- Phyllo pastry, defrosted
- 10 small gherkins, diced
- 1/3 cup coriander or parsley
- 1 packet Ina Paarman’s Sundried tomato Pesto (any sundried tomato pesto will do)
- Olive oil
- Salt and pepper to taste
Preparation time: 30mins
Cooking time: 20mins
Preheat oven to 180 degrees. Place the tuna, feta and pesto in a mixing bowl and stir until combined. Add the pickles, herbs, salt and pepper and mix together.
Fold a single sheet of phyllo pastry in half. Scoop two tablespoons of the tuna mixture in the centre at the bottom end of the sheet. Fold the pastry sides over the mixture and roll up like a spring-roll.
Continue until all the mixture has been used. Brush the tops of the rolls with olive oil, place in an over proof dish and bake until golden brown.
This recipe is equal to 2 small protein bars: