Tuna and watermelon soldiers, beef and kimchi filo cups canapés in the evening sun

I don’t know about you but here we are all waiting for the summer. Those lovely hot days in the garden and nice drinks in the evening sunshine. This morning I woke up and it was perfect! Just a breezy wind and an almost clear blue sky. I got up and went for a walk along the seafront with a friend. We had a lovely catch up and managed to get some exercise done at the same time, a great way to multi task.




Later this morning another friend invited me for drinks. The weather was so nice I wanted to cook something light and summery and offered to bring some canapés. I love summer.


The first thing I did was to check my fridge. For once I was going to do this first rather than buy ingredients and then discover that I am missing something. All I needed to get was some main ingredients and a few fruit and veg.

I have had a bit of a craving for tuna and I got some lovely sushi grade tuna from the fishmonger and a small piece of skirt steak from The Black Pig butcher. Once home I got to work.


Beef and kimchi filo cups

preparation time 20 minutes 

cooking time 10 minutes 

oven 180C or 360F

serves 4, makes 12 canapés


For the filo cups

  • 6 sheets of filo pastry
  • melted butter to brush the filo sheets
  • 1/2 tsp sumac
  • 1/2 tsp sea salt

For the filling

  • 1 small piece of fast cooking steak, about 100 gram or 3.5 oz. I used skirt steak but rib eye or sirloin would work as well
  • 1/2 dl or 1/4 cup kimchi
  • 12 asparagus tips with some stem
  • salt and pepper to taste
  • chive flowers or chives

Brush a filo sheet with butter and add another one on top. Brush that one as well and add a third. Brush with butter and sprinkle over sumac and sea salt. Cut in to squares, I placed the filo pastry in mini muffin cups and baked them until crispy.





Whilst they were cooking I cut the meat fine.




I pan fried it in a hot pan until just cooked through with salt and pepper to taste. I chopped the kimchi and mixed. I bought some asparagus tips.


Vegetables 04June_Veg


I sliced the asparagus stems and kept the tops intact before steaming them. I mixed the sliced asparagus stems with the beef and the kimchi before filling the cups decorating with the chive flowers.






I had some sushi grade tuna and thought that tuna and watermelon would be a nice combination. I picked some of the seasons first broadbeans.


Sesame crusted tuna and watermelon soldiers

preparation time 10 minutes

cooking time 2 minutes

serves 4, makes 12 canapés


  • 150 gr or 5 oz sushi grade tuna
  •  watermelon
  • 1/2 dl black sesame seeds
  • a pinch of sea salt
  • broad beans
  • oil for cooking

Cut the tuna in to a rectangle shape and crust the outside with sesame seeds. Place the tuna in a hot pan and sear it for 30 seconds on each side. Remove from the pan and slice it. Cut out watermelon pieces in the same size and put together with a toothpick. Each piece should be a perfect bite size. Sprinkle a few sea salt flakes on top and last add the broad bean.




I placed all of the canapés on a big serving plate and headed over to my neighbours where a cooling g&t was waiting. We had a lovely update whilst the sun was setting and I headed home with an empty plate just as it began to get a little bit cooler. Summer is lovely and we are all loving it.


I am bringing the canapés to Angie’s rocking Foodie party Fiesta Friday where you can meet the best and nicest food bloggers from around the world! This week she has 2 amazing co hosts, Laurie, Ten Times Tea and Juhls, The Not so creative cook. Thanks for co hosting and please have a peak at their blogs and you will find so much delicious food i can almost guarantee it will make you hungry straight away!


25 Responses to “Tuna and watermelon soldiers, beef and kimchi filo cups canapés in the evening sun”
  1. wyls says:

    Reblogged this on Proper Food Lover and commented:
    Yum must try this!

  2. hocuspocus13 says:

    Reblogged this on hocuspocus13 and commented:
    jinxx ♣ xoxo

  3. Rajiv says:

    That looks yum…

  4. J Seaton says:

    I love your little soldiers. I made Jamie Oliver’s “Leek Soldiers” the other day, but I thought it was just his quirky name for them – didn’t realize other upright foods are called that as well.

    • petra08 says:

      hi James
      I think that is a name for them, I have some in a cookbook with cheese and quince and they were called soldiers so I did too! 🙂 It could easily also be called food on a stick I guess but soldiers sounded better I thought! ha ha
      Glad you liked them, tuna and watermelon is a lovely combo!

  5. Tuna and watermelon soldiers looks amazing! You really making me hungry:)

    • petra08 says:

      hi Olga
      Thank you! They were easy to make and really nice with the soft tuna, the crunchy sesame seeds and the fresh watermelon! I will be making them again 🙂

  6. Margherita says:

    Everything look amazing and super good!

    • petra08 says:

      Hi Margherita
      Am glad you like it, we did finish everything off without any problems I have to admit! 🙂

  7. tentimestea says:

    The soldiers are adorable! I’ve been seeing so many lamingtons after the Daring Bakers challenge and that was what I first thought of due to the perfectly cut cubic shapes. The filo cups look so pretty with the chive flowers (and, of course, the beautiful skirt steak!) What fun the drinks and canapes must have been–and canapes are perfect the vehicle for all your creativity!

    • petra08 says:

      hi Laurie
      Thank you! I love canapés and I love to make them. It is so nice when you find that nice “one bite” that is so satisfying. Skirt steak is such a treat and the tuna was so nice with the watermelon 🙂

  8. Jhuls says:

    I haven’t heard or tried this kind of food, but this sounds really interesting. These look absolutely fab, Petra. Thanks for joining FF once again. Happy FF & enjoy your weekend. 🙂

    • petra08 says:

      hi Jhuls
      Thanks for co hosting FF again! It wouldn’t be a Friday without it! 🙂
      Am glad you like it! Have a lovely weekend! x

  9. chefjulianna says:

    You are so very creative, Petra! What lovely recipes! And how very lucky you are to be able to take a walk in such a lovely place by the sea! I really enjoyed this post

    • petra08 says:

      hi Julianna
      Thank you so much!
      It is a gorgeous walk and I don’t think I will ever tire of it! There is something ever changing by the sea. I am glad you liked it!canapés are always fun 🙂

  10. Loretta says:

    This is another wonderful post Petra, wow! now where did you say you were? Which sea are we talking about? :))). What a great catch up this had to be, your canapes, with the invigorating sea air, a cooling g & t and friends! Just my kind of get-together.

  11. Lili says:

    Beautiful food! Love the tuna with watermelon and started imagining myself at your gathering too! Thanks for sharing! 🙂

  12. petra08 says:

    hi Jack
    Am so glad you like the blog 🙂 Can’t believe it was last year already, time to make it again! x

Check out what others are saying...
  1. […] Tuna and Watermelon Soldiers, Beef and Kimchi Filo Cups Canapés from Petra @Food Eat Love […]

  2. […] tuna canapés from Petra at Food Eat Love; sesame crusted tuna and watermelon soldiers, and you should be able to make these in 15 minutes.  Great to serve with drinks in your yard on a […]

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