The same applies …

… to this recipe as with the last, it's as old as the hills and never fails – even guests who don't “do tuna” hoover these morsels!

Tuna and Parsley rolls

200g/7oz tin tuna in oil

1 onion, chopped

100g/4oz cheddar cheese, grated

2 tbsp chopped flat leaf parsley

salt and black pepper

*1 tsp wholegrain mustard

1 puff pastry sheet

1 egg, beaten

1 tbsp poppy or Nigella seeds

Pre-heat oven 180fan/200c/Gas 6

Drain the tuna, reserving 1 tbsp of the oil. Pour the oil into a pan and cook the onion for 5 minutes until softened. Remove from the heat and stir in the tuna, cheese, parsley, seasoning and mustard until well combined. Allow to cool.

Roll out your pastry sheet and cut in half lengthways.

Divide the filling between the two rectangles, laying it in strips down the centre of the pastry.

Brush one edge with beaten egg and carefully roll up to create two long tubes. Cut each into 12 rolls. Brush with egg and place on a baking tray, seam side down. Sprinkle over with poppy or Nigella seeds and bake for 15-20 minutes. Serve hot or cold.

*I use Dijon mustard and add a dessertspoon – whichever you prefer.

Yum!

Here's a tip … if you've not already got a “go to” stash of recipes (on your laptop or wherever) that you'll use any time of the year then now is the time to start one and begin with these two recipes – you could call it “go to”!

Now it's back to the economical – but tasty … and a New Year