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Baked Tuna And Egg In Phyllo

(variation II, as seen on Food Network)


  • 1 tin tuna

  • grated gruyere cheese

  • chopped parsley and/or coriander

  • salt & pepper

  • 10 sheets phyllo pastry

  • melted butter for brushing


  • 1.

    Heat the oven to 425°F/220°C.

  • 2.

    Drain the tuna and flake it up in a bowl with a fork.

  • 3.

    Add the grated gruyère and the chopped parsley or coriander.

  • 4.

    Season with salt and pepper.

  • 5.

    Mix well.

  • 6.

    Cut a sheet of phyllo in three.

  • 7.

    Brush each third with melted butter and arrange one on top of the other to make a circle. (You may want four thirds.)

  • 8.

    Make a ring of filling in the centre, like a flat doughnut.

  • 9.

    Crack and egg into the ring.

  • 10.


  • 11.

    Pull the phyllo edges into a bundle and set on a baking sheet.

  • 12.

    Make the remaining bundles.

  • 13.

    You should have about six.

  • 14.

    Brush the bundles with melted butter.

  • 15.

    Bake 5 minutes for a runny egg inside and 10 minutes for a firm egg.

  • 16.

    This is nice with a simple tomato salad on the side.

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