TUNISIAN TUNA-AND-EGG TURNOVER
Categories Egg Fish Herb Onion Appetizer Breakfast Fry Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (first course or light supper) servings
Number Of Ingredients 15
Steps:
- Mash together tuna, scallions, parsley, capers, olive oil, salt, and pepper in a bowl until tuna is broken up and mixture is combined well.
- Stir together egg white and water in a cup with a fork.
- Put oven racks in upper and lower thirds of oven and preheat oven to 200°F.
- Heat 1/2 inch vegetable oil in a 12-inch heavy skillet until it registers 350°F on thermometer.
- While vegetable oil is heating, arrange 2 spring-roll wrappers on a work surface and brush centers lightly with olive oil (do not oil edges). Leaving a 1-inch border all around, put 2 tablespoons tuna mixture near lower right corner of 1 wrapper and form mixture into a ring (about 1/2 inch high and 3 inches in diameter) to contain egg.
- Repeat procedure with other wrapper. Brush edges of both wrappers with egg white mixture (use separate brushes for oil and for egg white), then break an egg inside each "ring" and season eggs lightly with salt and pepper. Fold top left corner of each wrapper over egg to form a triangle and press edges together to seal.
- Immediately lift 1 brik gently by tip of triangle and lower into oil, keeping long side of triangle in center of skillet. Repeat with second brik and fry briks, lapping oil over exposed wrappers with a metal spatula, until undersides are golden, about 1 minute. Flip each brik over sideways with aid of 2 metal spatulas, so long side of each triangle stays in center, then continue to fry, lapping exposed wrapper with oil, until wrapper is golden and egg is cooked but yolk is still runny, about 1 minute more. Transfer to paper towels to drain briefly, then put on a baking sheet and keep warm in oven while making remaining briks.
- Make more briks in same manner (using a second baking sheet for keeping last batches warm). Return oil to 350°F between batches.
- Serve briks warm.
TUNA EGG SANDWICH
Steps:
- In a medium bowl, stir together the tuna, eggs, celery and mayonnaise. Season with salt and pepper to taste. Place half of the mixture onto 1 slice of bread and the other half on another slice of bread. Top with remaining slices of bread. Serve.
Nutrition Facts : Calories 389 calories, Carbohydrate 26.4 g, Cholesterol 339.5 mg, Fat 16 g, Fiber 4.7 g, Protein 33.3 g, SaturatedFat 3.9 g, Sodium 558.9 mg, Sugar 5.1 g
TUNA MELT WITH EGG
I got this recipe when I was working at a restaurant, when I was a teenager, that is no longer in business. I like the tuna salad in it because it is a little different then most. And this sandwich is just a little different then most. I serve this with small relish tray of olives, pickles or cucumbers, green onions, pickled beets, pickled okra, and sliced tomatoes. Plus a salad of some sort, like a corn salad or pasta salad.
Provided by rlt11_NMC
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
- Combine tuna, mayonnaise, celery, green onions, carrots, hard-boiled eggs, olives, and mustard in a bowl; mix until well combined.
- Brush melted butter on one side of each bread slice. Top an unbuttered side with a slice of cheese, some tuna salad, another slice of cheese, and another slice of bread, buttered side facing up. Repeat with remaining ingredients. Transfer sandwiches to the prepared baking sheet.
- Broil in the preheated oven until bread is toasted and cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 778.4 calories, Carbohydrate 34.3 g, Cholesterol 169.7 mg, Fat 56.2 g, Fiber 1.7 g, Protein 34.6 g, SaturatedFat 20.3 g, Sodium 839.6 mg, Sugar 3 g
TUNA AND EGG BRIK
Brik (pronounced "breek") are a staple of North African cuisine. This recipe was adapted from Gourmet magazine--theirs was WAY too complicated, as it involved dropping a whole egg into a well made of tuna, then enfolding the whole shebang in an egg roll skin and trying to fry it without breaking the yolk. Impossible! The flavors of this dish mix very well, with the brightness of the capers and parsley blending with the richness of the tuna and egg, and traditional North African spices for extra depth. Plus, it's super easy to make!
Provided by JessieRose
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except wrappers, water and oil. Drop tuna mixture by scant teaspooful on one won ton square, brush the edges of another with water, seal the two squares together. Repeat with remaining tuna mixture.
- Fry in shallow oil over medium-high heat until puffy, brown and cooked through.
- Drain excess oil on paper towels or brown paper.
- Tastes extra-delicious with a traditional North African dip, such as roasted red pepper.
Nutrition Facts : Calories 800.5, Fat 17.1, SaturatedFat 3.8, Cholesterol 247.2, Sodium 1532.9, Carbohydrate 100.4, Fiber 3.8, Sugar 0.5, Protein 56.4
BRIK (TUNISIAN TUNA AND EGG TURNOVER)
Steps:
- Mix together tuna, parsley, Parmesan cheese, salt and pepper. Spoon about one fourth of the filling onto one half of each wrapper, making a well to hold most of the egg. Break an egg into each well and fold wrapping into triangle shape to cover the mixture and the egg. Seal both sides of the wrapping together. Fry in one half inch of hot olive oil (vegetable oil can be used, but olive oil works best). When brown on one side, flip over to continue frying. A couple minutes on each side is enough if the oil is hot enough. Serve sprinkled with lemon juice.
TUNISIAN EGG BRIKS
This fried dish is a flavorful way to make eggs. Apart from the first bite, squirt lemon juice into the brik before each mouthful. The yolks should be runny, and the whites of the eggs set. You can use brik sheets (round), large wonton skins (square), or phyllo sheets (rectangular). Whatever you are able to use, the desired result is to have the ingredients inside a triangular, or half-moon, or enveloped shaped thin pastry, and to deep fry it right away. Once you get the hang of making them, you can work quickly.
Provided by Mme M
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Directions are given per brik.
- Place the phyllo sheet on a work surface. Phyllo is rectangular. Either cut it to make a square, or fold the phyllo so you work with a single layer sheet.
- Using only the top half of the phyllo sheet, spoon 1 tablespoonful of tuna onto the phyllo. Sprinkle 1/4 the amount of parmesan onto the tuna. (If using mashed potato, put 1/4 of the mashed potato onto the tuna and parmesan.) Dot 1 teaspoon of harissa around the mixture. Sprinkle on 1 tablespoon or less of parsley. Make sort of an open circle with the mixture.
- Now, crack open an egg, and drop it on this mixture in a way that the mixture won't let the egg white run out easily. The mixture should surround the egg.
- Fold the bottom half of the phyllo sheet over the top half. This will cover the whole mixture. Seal the edges with egg white as you make the fold. If you have excess pastry per brik, just fold the excess in towards the center of the brik; it will resemble an envelope.
- Slip this brik into hot oil. Fry 30 seconds on one side, or until the phyllo is a golden brown color. Turn it, and fry the other side, also 30 seconds, or until the color is golden brown.
- Continue with the other briks.
- Serve with lemon wedges to squeeze into every bite, salad and tomato.
Nutrition Facts : Calories 1827, Fat 181.7, SaturatedFat 30.7, Cholesterol 242.4, Sodium 735.3, Carbohydrate 17.1, Fiber 3, Sugar 0.6, Protein 38.9
BRIK (EGG-STUFFED PASTRY FOR ONE SERVING)
Steps:
- This is a very tricky pastry to make. When working with phyllo pastry, always work with one sheet at a time and keep the remaining sheets covered so that they do not dry out.
- Fold one sheet of pastry into quarters. Using a pair of scissors, cut the folded pastry into the largest circle possible. Discard the trimmings. This will produce four circles. Use all four circles at a time for one brik.
- Oil a small round plate slightly larger than the pastry circles. Add the stacked circles of pastry. Spoon the tuna over half of the round, leaving a margin of about one inch.
- Break the egg in the center over the tuna and smear some of the white around the margin and unfilled pastry half. Sprinkle the egg with the onion, capers, parsley, coriander, salt, pepper and cumin.
- Fold the pastry over to enclose the egg and make a half moon shape. Using the fingers, rub the oil from the plate all over the pastry.
- Heat about half an inch of oil in a skillet. It is important that the oil be heated to about 330 degrees. It must not be too hot or the brik will burn.
- As carefully as possible, lift and slide the pastry into the oil. Cook 50 seconds or so on one side until nicely browned. As the pastry cooks press down the rounded edge with a spatula. Baste. Turn and cook about one minute on the other side.
- Drain on paper towels. Serve hot.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 184 milligrams, Sugar 0 grams, TransFat 0 grams
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