Tuna Phyllo Tartlets

PREP INSTRUCTIONS

1. Preheat the oven to 400 F (200 C) . Lay one sheet of phyllo pastry on a large, clean cutting board. Brush with melted butter. Top with the second sheet of phyllo pastry and brush with remaining butter. Cut the pastry lengthwise into 4 strips and crosswise into 6 strips to make 24 equal-sized squares.
2. Press each square into the bottom of a buttered, mini muffin tin. Bake for 3 to 4 minutes or until golden and crisp. Cool completely and reserve in an airtight container for up to 4 days.
3. Blend the tuna with the cream cheese and red pepper until almost smooth. Spoon the mixture into the cups and garnish with lemon peel or chopped chives (if using) . Makes 24 tartlets.

Variations:

Substitute other flavoured tunas such as Sun-dried Tomato & Basil or Spicy Thai Chili.

Tips:

• Spoon the mixture onto melba or pumpernickel rounds instead of making the toast cups.
• Make lemon peel strands using a citrus zester.