Tuna Recipes

Tuna & Caper Crispy Filo Bites recipe

These simple little pastries are wonderful for serving up at parties. Filo pastry is stuffed with tuna, capers, parmesan and parsley, before being folded into triangles and deep fried. Serve with wedges of lemon for squeezing over.


  • 10 x filo pastry sheets
  • 2 x 175g tins of tuna in brine, drained
  • 1 small onion
  • 1 tsp. capers, drained
  • 2 tbsp. freshly grated parmesan
  • 2 tbsp. freshly chopped parsley
  • 15g butter
  • Salt and pepper
  • 1 litre oil for frying


  1. Finely chop the onion. Melt the butter in a large frying pan. Add the onion, fry for 5 minutes until softened and then tip into a bowl. Combine with the tuna, capers, parmesan, parsley and salt and pepper to taste.

  2. Cut the filo sheets in half across the middle, so that you are left with 20 long sheets of pastry. Lay one strip of filo on the work surface, covering the rest of the pastry with a damp tea towel so it doesn't dry out. Spoon a tbsp. of the tuna filling onto one end of the filo sheet, about an inch from the end of the sheet. Fold the filo over the filling to form a triangle, then fold the triangle down, wrapping it in more filo, continuing to fold the triangle over, working your way down the pastry sheet until you get to the end of the sheet. Brush with a little water to seal. Continue until you've used all of the filo strips and tuna filling.

  3. Heat oil to 180C. Fry the parcels in the oil until brown and crispy. Drain carefully and put onto kitchen paper to soak up excess oil.

Add a chopped red pepper to the tuna mixture for a bit of extra flavour. Recipe serves 20.

Author: Laura Young

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Published: March 20, 2012
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Published by Starsol