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Egg and tuna briks with carrot salad

You'll need

  • 150 gm
  • tinned tuna
  • ½ cup
  • white onion, coarsely grated
  • 1 tbsp
  • salted capers, rinsed
  • 1 tsp
  • ground cumin
  • 1 tbsp
  • extra-virgin olive oil
  • 8 sheets
  • warkha pastry (see note)
  • 4
  • free-range eggs
  • For deep-frying:
  • vegetable oil
  • To serve:
  • lemon wedges, quartered
  •  
  • Carrot salad
  • 1 cup
  • carrot, julienned, (about 1 carrot)
  • ¼ cup
  • currants, soaked in warm water for 10 minutes
  • ¼ cup (loosely packed)
  • flat-leaf parsley leaves
  • 2 tbsp
  • extra-virgin olive oil
  • 1 tsp
  • ground cumin
  • 1
  • lemon, juice only

Method

  • 01
  • 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.
  • 02
  • To make the carrot salad, combine all ingredients in a bowl and leave to marinate, covered, in the refrigerator.
  • 03
  • 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.
  • 04
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2007

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