tuna brik

Tunisian Tuna Brik

For centuries, every civilization, empire, religion, trade route has some sort of filled pastry including but not limited to empanadas in Latin America, samosas in India, and spring rolls in China. A brik is the Tunisian version.

This recipe was prepared at the Getty Villa in my recent classes, The Eclectic Empire, inspired by the special exhibition, Roman Mosaics Across the Empire.

2 7-ounce cans tuna packed in water, drained and flaked
¼ cup finely chopped scallions
3 tablespoons capers, drained and chopped
¼ cup parsley, finely chopped
¼ cup olive oil
juice of two lemons
salt and pepper to taste
6 sheets phyllo dough

1 egg, beaten
vegetable oil for frying

In a medium bowl, combine the tuna, scallions, capers, parsley, olive oil, lemon, salt and pepper. Taste and adjust seasoning.

On a work surface, make 2 stacks 
of 3 phyllo sheets each. Cut each stack into four 4×12” strips. Keep the phyllo dough covered with 
a damp kitchen towel.

Place 2 to 3 tablespoons of the tuna filling at the end of the strip closest to you. Brush the edge of the other end with the beaten egg. Fold the corner of the phyllo over the filling to form a triangle. Continue folding the triangle up and over itself until you reach the end of the phyllo strip. Press to adhere. Repeat with the remaining phyllo strips.

Heat oil in a deep-fryer or large saucepan to 350° F.

Fry the brik in the preheated oil in batches until golden brown and crispy, about 3 to 4 minutes. Drain on a paper towel-lined plate and serve hot.

Makes 6

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