Ingredients for about 30 samosas:
- 250 g of tuna in brine
- Samosa sheets
- 1 large onion and 1 medium onion
- Half teaspoon of ground cumin
- Half teaspoon of cumin
- Half teaspoon of turmeric
- Salt and pepper
To start, finely chop the onions then heat a pan with a little oil. Drain the tuna and once the oil is hot enough add the tuna in the skillet. After 3 minutes add the onions, cumin, cumin seed, turmeric, salt and pepper.
Mix well the fillings and cook it over medium heat for 10 to 15 minutes or until onions are soft. Allow it to cool before proceeding to the next step.
Cut the samosa sheets in bands of 4 cm approximately and put a tablespoon of the tuna stuffing on it before folding the samosas.
Renew the operation until there is no more stuffing or samosa sheets. At this stage you can freeze them for later if you do not want to eat all of the samosas you made.
Heat a oil bath and fry the samosas until golden and crispy. Let rest your Tuna Samosas on a paper towel to remove the excess oil and eat them hot or warm with a hot chilli sauce.