Ouzi Stuffed with Tuna Sayadiyah

Ingredients (for 4 persons)

  • 2 cans Rio Mare Tuna in Olive Oil

For the Sayadiyah Rice:

  • 2 tablespoons oil
  • 1 cup onion, chopped
  • 2 cups water
  • 1 tablespoon tomato paste
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 2 cups short grain (Egyptian) rice

Forthe Filling:

  • 2 tablespoons oil
  • ½ cup onion, chopped
  • ½ cup carrot, cubed
  • ½ cup peas
  • ½ teaspoon ground coriander
  • 1 tablespoon cilantro, chopped
  • salt and pepper
  • 2 tablespoons butter, melted
  • 6 sheets phyllo dough

For the Garnish:

  • fried onions, toasted pinenuts, tahini sauce, and onion tomato sauce


- Heat oil in a sauce pan, add onion and frytill caramelized.

- Add water and tomato paste, season with spices.

- Stir in rice, season with salt and pepper.

- Let boil, reduce heat, cover and simmer till done.

- Preheat oven to 180 degrees Celsius.

- Heat oilin sautéing pan over medium high heat, stir in onion for 2 minutes, and addcarrots and peas.

- Drain Tuna and add to the mixture, season with coriander, salt and pepper.

- Remove from heat and mix in parsley.

- Place 3 layers of phyllo on surface, cut into half.

- Place over a bowl (dome shape) allowing excess edges to extend out.

- Brush with butter, Fill with a layer of tuna mixture thenrice.

- Fold over the edges of the phyllo, cutting excess, press lightly to seal, repeat with the rest of phyllo.

- Flip over into a lightly greased baking sheet, brush the phyllo dome with melted butter.

- Bake in oven for 20 minutes or until golden.

- Serve Ouzi warm with tahini and tomato onion sauce.

- Garnish with pine nuts and fried onion.

Ouzi Stuffed withTuna Sayadiyah - Recipes
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