Peel and cut the potato into chunks and place in boiling water. Cook until soft. Drain the water and set it aside to cool down.
In a food processor place tuna, cut celery stick, a handful of parsley, cumin, paprika, turmeric, olive oil and potato. Blend together but not until super smooth, we still want some chunks of tuna and celery.
Place the ready paste in a bowl. Add shredded cheese and season to taste with salt and pepper. In a small bowl beat one egg.
Take one sheet of pastry at a time and place 1 to 2 tbsp of tuna paste just a few inches from the bottom of the circle and start rolling just like a burrito. Fold in the sides, brush some of the egg wash on the top of the pastry and finish rolling. The egg will help hold it together. Repeat the process with the rest of the tuna paste and pastry.
Place your rolls onto a baking tray covered with parchment paper. Give each bourek a brush of egg wash and bake in preheated oven for 10 min or until golden brown in 180C.
Serve with salad, soup or as a side with fresh lemon to squeeze for each bite.
