Egg and tuna briks with carrot salad

AT A GLANCE

  • Serves 4 people

  • 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.

Recipe:

ANDY HARRIS

Photography:

CHRIS CHEN

Styling:

ANDY HARRIS

FEATURED IN

Apr 2007

Apr 2007

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