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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


  • 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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