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