Recipe

Tuna and egg briks

Briks are a Tunisian dish. Egg and tuna is the classic filling but you can also use minced (ground) lamb or beef, cheese and other herbs.

Nov 30, 2009 1:00pm
  • 30 mins cooking
  • Makes 4 Item
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Ingredients

Tuna and egg briks
  • 12 (sheets) filo pastry
  • 380 gram canned tuna in lemon pepper, well drained
  • 4 eggs
  • 1/3 cup coarsely chopped fresh coriander (cilantro)
  • 1/4 cup fresh coriander leaves

Method

Tuna and egg briks
  • 1
    Layer 3 sheets of pastry, brushing each sheet lightly with oil. Place a quarter of the tuna into centre of pastry, crack one egg over tuna; sprinkle with about 1 tablespoon chopped coriander. Season. Fold top and bottom of pastry over filling to enclose. Tuck in short sides of pastry.
  • 2
    Repeat step 1 to make three more parcels.
  • 3
    Cook tuna parcels, in batches, in heated oiled large frying pan over medium heat, about 3 minutes each side or until browned. Place parcels on absorbent paper.
  • 4
    Serve sprinkled with coriander leaves.

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