Tuna Briks

• Two 7-ounce cans tuna packed in water, drained well and flaked
• 1/4 cup finely chopped scallion
• 1/4 cup chopped drained capers
• 1/4 cup chopped parsley
• 1/4 cup extra-virgin olive oil
• 2 tablespoons harissa
• Kosher salt
• Pepper
• 6 sheets of phyllo dough
• 1 large egg, beaten
• Canola oil, for frying

1. In a medium bowl, combine the tuna, scallions, capers, parsley, olive oil and harissa.
2. Season with salt and pepper and mix gently.
3. On a work surface, make 2 stacks of 3 phyllo sheets each.
4. Cut each stack crosswise into four 4-by-12-inch strips.
5. Keep the phyllo dough covered with a damp kitchen towel.
6. Place a heaping 1/4 cup of the tuna filling at the end of a strip closest to you.
7. Brush the edge of the other end with the beaten egg.
8. Fold the corner of the phyllo over the filling to form a triangle.
9. Continue folding the triangle up and over itself until you reach the end of the phyllo strip; press to adhere.
10. Repeat with the remaining phyllo strips, filling and beaten egg.
11. In a large cast-iron skillet, heat 1/4 inch of canola oil until it shimmers.
12. Fry 4 of the phyllo triangles over moderately low heat, turning occasionally, until golden and crisp, 3 to 4 minutes.
13. Transfer the briks to a paper towel-lined plate to drain.
14. Repeat with the 4 remaining phyllo triangles.
15. Serve hot.

tuna, scallion, capers, parsley, extravirgin olive oil, harissa, kosher salt, pepper, dough, egg, canola oil

Taken from www.foodandwine.com/recipes/tuna-briks (may not work)