Ingredients

For the dough

• 450 ml of water
• 20 g of butter
• 5 g of salt
• 300 g of Blédor Multi-UsagesPour la farce

For the filling

• 250 g of canned tuna
• 2 onions
• 1 pinch of turmeric powder
• 1 pinch of  cumin ( ‘ti lani’) powder
• 1 pinch of  cumin ( ‘’ti Lani’ ) grains ,
• 6 stems of shallot (‘lake zonion’) chopped
• 3 strands of coriander (‘cotomili’) chopped
• salt and pepper

Preparation

• Put the water, butter and salt in a saucepan on medium heat. From the boil, add the flour and quickly mix before removing the pan from the fire. Continue mixing off the heat until a batter is obtained. While it cools, prepare the filling.
• Finely chop the onions and flake the tuna. Heat a stove with a spoonful of olive oil. Add the tuna and sauté for 3 minutes. Then add the onions, spices, salt and pepper. Mix well and cook over medium heat for 15 minutes. Once the tuna is cooked, add the chopped shallots and coriander and reserve.
• Cut the dough in half and roll it. Cut with a cookie cutter or a glass and fill with a tablespoonful of tuna farce before closing. Seal the rissoles with a fork.
• At this stage of the preparation, you may freeze the rissoles.  
• Fry the Tuna Rissoles in oil until golden brown.