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Tuna and Egg Briks Step By Step
Seafood

Tuna and Egg Briks Step By Step

Learn how to prepare Tuna and Egg Briks Step By Step with this simple recipe. Perfect for Seafood and ideal for Tunisian lovers....

⏱️

13 Min Prep

🔥

33 Min Cook

🍽️

2 Servings

🥗

Non-Vegetarian

Ingredients

  • 2 tbs Olive Oil
  • 8 Spring Onions
  • 200g Spinach
  • 4 Filo Pastry
  • 1 can Tuna
  • 2 Eggs
  • Dash Hotsauce
  • 4 Chopped Tomatoes
  • 1/4 Cucumber
  • 1 tbs Lemon Juice
  • 4 tbs Apricot Jam

Instructions

1
bring to temperature 2 tsp of the fat in a large saucepan and make the spring onions over a low bring to temperature for 3 mins or until beginning to soften.
2
introduce the spinach, put a lid on with a tight-fitting lid and make for a further 2–3 mins or until yielding and wilted, stirring once or twice.
3
Tip the mixture into a sieve or colander and leave to filter and cool.
4
Using a saucer as a guide, cut out 24 rounds about 12.5 cm (5 in) in diameter from the filo pastry, cutting 6 rounds from each sheet.
5
Stack the filo rounds in a pile, then put a lid on with cling film to prevent them from drying out.
6
When the spinach mixture is cool, squeeze out as much excess liquid as possible, then transfer to a container.
7
introduce the tuna, eggs, burning pepper gravy, and table salt and pepper to non-sugary profile.
8
mash well.
9
Preheat the oven to 200°C (400°F, gas mark 6).
10
Take one filo round and very lightly brush with some of the remaining fat.
11
Top with a second round and brush with a little fat, then place a third round on top and brush with fat.
12
Place a heaped tbsp of the filling in the middle of the round, then fold the pastry over to make a half-moon shape.
13
Fold in the edges, twisting them to seal, and place on a non-stick baking sheet.
14
Repeat with the remaining pastry and filling to make 8 briks in all.
15
Lightly brush the briks with the remaining fat.
16
cook thoroughly for 12–15 mins or until the pastry is crisp and golden brown.
17
Meanwhile, combine the tomatoes and cucumber in a container and strew with the lemon extract and seasoning to non-sugary profile.
18
enjoy the briks burning with this salad and the chutney.

Recipe Information

Cuisine
Tunisian
Course
Seafood
Diet
Non-Vegetarian
Total Time
46 mins

Recipe Time chart

Preparation Time

13 mins

Cooking Time

33 mins

Total Time

46 mins
#tunisian #seafood #non-vegetarian
Author

Master Chef

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