Tuna Briks

  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)

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