Tombo Tuna Strudel
Source: Navarro Wine

For the fish filling:
1 lb fresh, raw tombo tuna, chopped well
16 oz. small curd cottage cheese
15 oz ricotta
2 egg yolks
2 egg whites beaten until stiff
1 1/2 cup carrots, diced finely
1 1/2 cup zucchini, grated
3 tbsp. Extra Virgin Olive oil
1/2 tsp. salt
1/4 tsp white pepper

For the wrap:
1 package Phyllo dough
1 stick butter, melted

Combine all ingredients except egg whites in a large bowl and mix thoroughly. Fold egg whites in at the end of the mixing process. On a flat surface, place 1 sheet of phyllo dough and "paint" with butter using a pastry brush.

Place another sheet of phyllo dough and "paint" again. Repeat once more so there are a total of 3 layers. Using a large cooking spoon, place about a cup and 1/2 of the seafood/veggie mixture about 3/4 of the way up the sheet and fold the remaining quarter over the mixture loosely.

Tuck in the ends of the dough sheets and roll like you would a burrito. You should have enough seafood/veggie mixture to make about six individual strudels. Baste sides and top liberally with melted butter and place on a greased sheet pan.

Bake at 350 for 20-25 minutes until golden brown.

Serves 6.