4 Serves
69 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper.
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PalestinianVitamin E
2 mg / 15 mgVitamin K
31 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
17 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
216 mg / 1,250 mgPotassium
197 mg / 4,700 mgSodium
576 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
In a mixing bowl, combine the tuna, corn, and mayonnaise, seasoning the mixture with salt and pepper to taste.
Slice the croissant dough into triangles, place a generous spoonful of the tuna mixture at the base, and roll them up tightly.
Arrange the filled croissants on the prepared baking sheet and bake in the oven until golden brown and flaky.
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Chinese
French