This is not my mother’s sambusa recipe (please don’t tell her I’m using canned tuna). This one is for my non-meat eaters and my “I have a can of tuna… can I use that?” friends. Yes, you can! And it’ll still be delicious. You can also swap the tuna for lentils and it’ll be just as tasty. But I don’t know how to make that version, so you’re on your own there. May the Good, the Force—and Google—be with you.

• 3 cans of tuna (in water or oil), drained
• 1 small onion, finely chopped (increase to your liking)
• 1 small green chili, finely chopped (optional, adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp black pepper
• 1/2 tsp salt (or to taste)
• 1 tbsp oil (vegetable, avocado, or EVOO)
• 8–10 eggroll wrappers (or spring roll wrappers)
• Oil for frying (or baking)

1. Prepare the Filling
   • Heat 1 tbsp oil in a pan over medium heat.
   • Add 1/3^rd of onions and garlic, sauté until translucent.
   • Add drained tuna
   • Stir in cumin, coriander, black pepper, and salt.
   • Mix well until evenly coated with spices. Remove from heat and let cool slightly.
2. Assemble the Sambusas
   • Add the rest of the onions and the green chili.
   • Lay an eggroll wrapper on a flat surface, cut in half so it looks like a triangle.
   • Place about 2–3 tbsp of tuna filling near the bottom corner.
   • Fold the bottom corner over the filling, then fold in the sides, and close the top corner. Seal the edge with a dab of water.
   • *You can also just make an egg roll 😊
3. Cook the Sambusas
   Frying Method:
   • Heat oil in a deep pan over medium-high heat.
   • Fry sambusas for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.