You'll need a spicy thai flavoured tuna, cream cheese, phyllo, and butter. Beware, it has that kick of spice at the end, so depending on your guests, you can adjust the heat level with regular canned tuna. Don't be afraid of working with phyllo dough; yes it might break but just make sure you let it thaw on the counter for 15 minutes and gently unroll it. After you are done with it, roll it up and put it back into the freezer.
3 cans of Clover Leaf Spicy Thai Chili, flaked light tuna
1 can of regular flaked tuna
1 8oz pkg of kraft cream cheese
2 sheets of phyllo pastry
Because I was preparing for a big feast the next day, I did the phyllo cups ahead of time. Usually I would form the cups in a mini muffin pan, but because I left my pan in Kingston, I had to make these using mini muffin liners. The only problem with using liners is the final shape of the phyllo cups. They won't come out as uniform, or they might have an uneven bottom making it hard to stand up right.
After you've unrolled the phyllo pastry, take a piece and lay it out on a flat surface. Cover the rest with a damp cloth to prevent it from drying out. Cut the piece of pastry in half and lay one on top of the other. Then cut the pastry into 12 square pieces. you should end up with 24 pieces, one on top of the other. Take 1 piece, brush it with butter, and lay another one on top. Make sure the corners are offset from the other piece. Brush the second piece with butter and press the pastry into a muffin liner, butter side down. Shape it into a little bowl/cup.
Repeat with a second sheet of phyllo pastry and you should end up with 24 little cups.
Line them up on a baking sheet and bake it in a 350 degrees oven for 2-3 minutes until the corners turn golden and crispy. After they have cooled, you can remove the muffin liners and they will stand on their own.
To make the filling, take 1 pkg of room temperature cream cheese and beat it with a fork until smooth. Add in the canned tuna, one at a time until everything is well incorporated. At this point, mine had the right level of spice but it was still too creamy, so I added in half a can of regular tuna. If you like yours really spicy then go ahead and add in a 4th tin of spicy thai tuna.
To fill the cups, take 2 spoons and scoop a heaping tablespoon into each one. A melon baller would work perfectly in this case.
The filling in this recipe could easily fill 36 cups so I had some left over. It was so good I just ate it out of the bowl with a spoon. Have fun!
|My sister and I had friends over for dinner. I proudly present my day of hard work :)|