I vaguely remember doing something similar to this last summer and really enjoying it. So I recreated as best I could remember. It’s a lovely summer meal served with a salad and leftovers are perfect for lunch boxes.
Tuna & Cream Cheese Rolls.
485g tin tuna in springwater
250g block cream cheese
1/2 red onion, finely chopped
bunch chives, finely chopped
1 lemon, juiced
8 sheets filo pastry
butter to brush
Thoroughly mush everything except the pastry and butter together until combined.
Brush half of each sheet with melted butter and fold sheet in half. Spread tuna mixture down middle and roll into spring roll shapes.
Bake for 25 mins at 180 degrees or until pastry is golden.