Tuna and Egg Briks

Name: Tuna and Egg Briks
Prep time: 26 min
Cook time: 20 min
Total time: 46 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 2 tbsp olive oil; 8 green onions; 7 oz spinach; 4 filo pastry; 1 can tuna; 2 eggs; Dash hotsauce; 4 tomatoes; ¼ cucumber; 1 tbsp lemon juice; ¼ cup apricot jam

A Tunisian dinner made with seafood. Ready in about 46 minutes. Difficulty: medium.

26 minPrep (about)
20 minCook (about)
46 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

Main ingredient

2 cans tuna

Fresh & other

12 green onions Shopping tip: Green onions (scallions).
11 oz spinach
6 filo pastry
3 eggs
Dash hotsauce
6 tomatoes
⅓ cucumber
1 ½ tbsp lemon juice
⅓ cup + 2 tsp apricot jam

Sauces & oils

3 tbsp olive oil

How to make it

Steps in our own plain words.

Heat 1 tbsp of your oil in a large pot.
Heat your spring onions over low heat for 3 minutes until beginning to soften.
Add the spinach.
Cover with a tight-fitting lid.
Cook for a further 2–3 minutes until soft and wilted.
Stir when or twice.
Tip the mix into a sieve or colander.
Leave to drain and cool.
Cut out 24 rounds around 5 inches (5.
Do it in ) in diameter from your filo pastry, cutting 6 rounds from every sheet using a saucer as a guide.
Stack the filo rounds in a pile.
Cover using cling film.
Do it to prevent them from drying out.
Wait until the spinach mixture is cool.
Squeeze out as much liquid as possible.
Move to a bowl.
Add the salt, hot pepper sauce, eggs and tuna and pepper to taste.
Mix well.
Turn the oven on to 400°F (400°, 400°F).
Take one filo round plus very lightly brush with some of the rest of the oil.
Top using a second round plus brush with a little oil.
Place a third round over the top and brush with oil.
Place a heaped tbsp of your filling in the middle of the round.
Fold your pastry over to make half-moon shape.
Fold in your edges, twisting them to seal.
Place on a non-stick sheet pan.
Repeat with the rest of the pastry plus filling to make 8 briks in all.
Lightly brush the briks with the rest of the oil.
Bake for 12–15 minutes until the pastry is crisp and golden.
While that cooks, mix the tomatoes and cucumber in a bowl.
Sprinkle using the lemon juice and seasoning to taste.
Dish up your briks hot using this salad and the chutney.