For the pinwheels:

2 sheets fat puff pastry, thawed

1 (425g) can Tuna in springwater

1 (220g) can unsweetened corn kernels

2 sprigs coriander

1 tsp curry powder

2 tbsp macadamia oil // or other oil

1/4 cup finely grated cheddar

Preheat oven to 200C (180C fan forced, 400F, gas mark 6).

To make the stuffing: drain tuna and corn, place in a bowl. Break up tuna chunks with a fork Add curry powder, finely grated cheddar, and finely chopped whole coriander sprigs. Mix well to combine. Add oil and mix to form a rough paste.

To roll the pinwheels: place puff pastry on a sheet of cling wrap to thaw slightly if yours didn’t come on a sheet of plastic already. When pliable, place half the tuna mixture along the edge of the pastry, leaving about 1 cm gap on either end. Compact the mixture together with your hands. Start rolling up the logs from the filled edge until you have a firm even log.

Using a serated knife, cut the log into 2cm wide slices. Repeat with the second sheet and remaining mixture.

Place slices on a baking paper lined tray and bake in a preheated oven for about 15 minutes, or until golden brown. Remove from oven and allow to cool slightly before serving.

To serve: you can serve these warm or cold with a side of dipping sauce of your choice if you like.