Tuna and Caper Rolls

Drain the tuna well.

Rinse the parsley, shake dry and coarsely chop the leaves.

Rinse the lemon, grate the zest and squeeze the juice. Mix the tuna with parsley, egg, olive oil, breadcrumbs, capers and lemon zest and season with lemon juice, salt and pepper.

Cut the filo dough into 12 squares about 15x15 cm (approximately 6 inches). Place some of the filling on each square and brush the edges with water. Fold in the sides and roll up the dough around the filling.