Egg and tuna briks with carrot salad
Australian Gourmet Traveller entree recipe for egg and tuna briks with carrot salad
- Serves 4
Print
Ingredients
- 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 flat-leaf parsley leaves (loosely packed)
- 2 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1 lemon, juice only
Method
Main
- 1To 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.
- 2To make the carrot salad, combine all ingredients in a bowl and leave to marinate, covered, in the refrigerator.
- 3To 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.
- 4Heat 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.
Notes
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.