This is definitely not your mother’s tuna salad! Everyone clamors for this recipe whenever we serve this dish at Green Mountain. It’s a little more work than a tuna salad sandwich, but a nice change for a special lunch when you have a bit more time to devote to food prep.
(Makes 2 servings)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh thyme leaves
1/2 teaspoon minced garlic
1/4 cup julienned red or sweet onion
1/4 cup peeled, julienned cucumber
4 thin slices tomato
3 sheets phyllo dough
1 6-ounce can tuna, drained
1/2 cup shredded carrots
1 teaspoon melted butter
In a small bowl, combine oil, balsamic vinegar, thyme, garlic, salt and pepper. Add cucumber and onions and toss lightly. Place tomato slices in a shallow dish; add cucumber and onions mixture on top and marinate for about 30 minutes. Drain. In a medium skillet, gently sauté vegetables just enough to soften, but not cook all the way through. Cool slightly.
Heat oven to 350 degrees. On an ungreased cookie sheet, layer 3 slices of phyllo dough. Spread tuna on lower part of phyllo dough leaving 2 inches at the bottom and ½ inch on either end. Top with sautéed vegetables and shredded carrots. Roll strudel from bottom to top. Brush with melted butter and bake until lightly browned (about 30 minutes). Cut strudel in half and serve.