Phyllo dough rolls with tuna and onions are very tasty and inviting rolls. They are quick to prepare and make for excellent appetizers. I have tried them with tomato and mozzarella and also with vegetables. They are always delicious even with different fillings! If you want some variations, you can definitely try:

Difficulty: Easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: 8 rolls
Cooking methods: Oven
Cuisine: Italian

Ingredients for making phyllo dough rolls with tuna and onions

4 sheets phyllo dough (large)
3.7 oz canned tuna in oil (drained)
Half brown onion
to taste tomato sauce
1 pinch salt
1 pinch black pepper
to taste pizza mozzarella

Tools

Cutting board
Knife
Spoon
Small bowl
Baking sheet
Parchment paper

Steps to make phyllo dough rolls with tuna and onions

To prepare phyllo dough rolls with tuna and onions, first finely chop half a brown onion and place it in a non-stick pan with a drizzle of extra virgin olive oil. Let it sauté for 1 minute; meanwhile, drain the canned tuna and add it to the pan with the onion, add a pinch of salt and a pinch of black pepper, and let it cook for a couple of minutes. Now add a little tomato sauce just to flavor, mix well, and turn off the heat.
Take some sheets of phyllo dough. I had large sheets, so I divided them into four parts to have medium-sized rolls. Take the first sheet, if you have it large, divide it into 4 parts and brush each part with water and overlap the second one, brushing it lightly as well. Now take 1 teaspoon of tuna and onion mixture and add a little bit of dry pizza mozzarella on top. Close the side edges, keeping the filling firmly in place. Close the whole roll and brush the final closure with water to seal the phyllo dough well so that it does not open during cooking.
At this point, place the prepared rolls on parchment paper, brush them with extra virgin olive oil, and preheat the static oven to 356°F. Bake them for 20 minutes until the edges are lightly golden.
Your phyllo dough rolls are ready to be served. Serve them hot.