150 gmtinned tuna½ cup white onion, coarsely grated 1 tbspsalted capers, rinsed1 tspground cumin1 tbspextra-virgin olive oil8 sheetswarkha pastry (see note)4free-range eggsFor deep-frying:vegetable oilTo serve:lemon wedges, quarteredCarrot salad1 cupcarrot, julienned, (about 1 carrot)¼ cup currants, soaked in warm water for 10 minutes¼ cup (loosely packed) flat-leaf parsley leaves2 tbspextra-virgin olive oil1 tspground cumin1lemon, juice only
To make the tuna filling, mix the tuna, onion, capers, cumin and olive oil and season generously with sea salt and freshly ground black pepper. Reserve until ready to use.
To make the carrot salad, combine all ingredients in a bowl and leave to marinate, covered, in the refrigerator.
To assemble the briks, lay 2 sheets of pastry over a 20cm plate. Fold in edges to create a 20cm square. Place a quarter of the tuna filling in centre of this square and make a depression in the centre. Break a raw egg into the depression and quickly fold diagonally to create a triangle. Using a pastry brush, moisten the triangle edges with water to seal. Repeat process with remaining 3 briks.
Heat oil in a deep-fryer or large saucepan to 190C and deep-fry briks for 2-3 minutes, turning once. Drain on kitchen paper and serve immediately with a squeeze of lemon and some carrot salad. When you cut into the briks the yolk should still be liquid.
Note Warkha pastry, a traditional thin Tunisian pastry used
for this dish, is available from The Essential Ingredient. If
unavailable, substitute with filo pastry; using 2 sheets of filo,
cut into a 30cm circle, for each brik.