Tunisian Tuna And Egg Turnover Recipes

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BRIKA: TUNISIAN TURNOVERS



Brika: Tunisian Turnovers image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 can of tuna, drained of oil or water
4 medium sized baking potatoes, like russets, boiled and mashed
1/2 cup scallions, chopped fine
1/2 cups parsley leaves, chopped fine
1/2 cups cilantro leaves, chopped fine
2to 3 ounces Greek feta cheese crumbled
4 eggs
1/2 tablespoon ground caraway
1/2 tablespoon ground coriander
1/2 tablespoon garlic powder
1 to 2 tablespoons capers
Salt and pepper, to taste
2 cups canola or vegetable oil
1 package egg roll wrappers

Steps:

  • Combine tuna, mashed potatoes, scallions, parsley, cilantro, feta, eggs, ground caraway, ground coriander, garlic powder, capers, and salt and pepper. Mix well so all ingredients are mashed together.
  • Place 2 cups of oil into a frying pan and heat. Open egg roll wraps (but leave them covered with a towel so they will not dry out). Take out 1 wrapper and spoon about 3 tablespoons onto 1/2 of the wrap. Fold to form a triangle. Repeat with the filling and wrappers until you have exhausted the mixture.
  • Place the brika into the hot oil and fry until it is all white on top. Turn the brika over and continue frying until light golden in color. Remove brika and place on a paper towel to drain the excess oil. Transfer to a clean plate.

TUNISIAN TUNA-AND-EGG TURNOVER



Tunisian Tuna-and-Egg Turnover image

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

1 (6-ounce) can tuna in olive oil, drained
1/4 cup chopped scallions
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons drained capers, coarsely chopped
2 tablespoons extra-virgin olive oil plus additional for brushing
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg white
1 tablespoon water
About 3 cups vegetable oil
6 (8-inch-square) spring-roll wrappers
6 whole eggs (preferably medium)
Accompaniment: lemon wedges
Special Equipment
a deep-fat thermometer; 2 pastry brushes

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.

BRIKA: TUNISIAN TURNOVERS



Brika: Tunisian Turnovers image

Is this a side dish, is this an appetizer? You decide! Another reviewer used a ground beef mixture instead of the tuna. I am not sure if the egg roll wrappers come as 8 ounces, but Z wanted me to put something there. Adapted from the Food Network site. Posted for ZWT6.

Provided by Scoutie

Categories     African

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 (5 ounce) can tuna, drained of oil or 1 (5 ounce) can water
4 medium baking potatoes, boiled and mashed
1/2 cup scallion, chopped fine
1/2 cup fresh parsley leaves, chopped fine
1/2 cup cilantro leaf, chopped fine
2 to 3 ounces Greek feta cheese, crumbled
4 eggs
1 teaspoon turmeric
1/2 tablespoon ground caraway
1/2 tablespoon ground coriander
1/2 tablespoon garlic powder
1 -2 tablespoon capers
salt and pepper, to taste
2 cups canola oil or 2 cups vegetable oil
1 (8 ounce) package egg roll wraps

Steps:

  • Combine tuna, mashed potatoes, scallions, parsley, cilantro, feta, eggs, ground caraway, ground coriander, tumeric, garlic powder, capers, and salt and pepper. Mix well so all ingredients are mashed together.
  • Place 2 cups of oil into a frying pan and heat.
  • Open egg roll wraps (but leave them covered with a damp towel so they will not dry out).
  • Take out 1 wrapper and spoon about 3 tablespoons onto 1/2 of the wrap. Fold to form a triangle.
  • Repeat with the filling and wrappers until you have exhausted the mixture.
  • Place the brika into the hot oil and fry until it is all white on top.
  • Turn the brika over and continue frying until light golden in color.
  • Remove brika and place on a paper towel to drain the excess oil.

Nutrition Facts : Calories 1521.3, Fat 127.8, SaturatedFat 17.4, Cholesterol 274.6, Sodium 1043.3, Carbohydrate 66.1, Fiber 5, Sugar 4.3, Protein 30.8

TUNISIAN TUNA AND EGG SALAD



Tunisian Tuna and Egg Salad image

Make and share this Tunisian Tuna and Egg Salad recipe from Food.com.

Provided by Chocolatl

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

2 teaspoons red wine vinegar
2 tablespoons olive oil
3 mint leaves, finely sliced
1/2 teaspoon harissa (optional)
1 bell pepper, seeded and diced
1/2 small fennel bulb, finely diced (or 1/2 cucumber)
1/2 red onion, peeled and diced
3 tomatoes, diced
salt and pepper
1 (6 ounce) can tuna in vegetable oil
2 hard-boiled eggs, peeled and sliced
1 tablespoon capers
black olives (to garnish)

Steps:

  • Combine vinegar, olive oil, mint and harissa in a large bowl.
  • Add pepper, fennel, onion and tomato with dressing and toss to combine.
  • Season to taste with salt and pepper.
  • Spoon salad onto plates or a serving dish.
  • Top with tuna, egg, capers and olives.

BRIK (TUNISIAN TUNA AND EGG TURNOVER)



BRIK (TUNISIAN TUNA AND EGG TURNOVER) image

Categories     Egg     Fry

Yield 4 servings

Number Of Ingredients 8

1 small onion (optional)
1 six-ounce can of tuna
2 tablespoons of chopped parsley
2 tablespoons of grated Parmesan
4 eggroll or spring roll wrappers
4 small eggs
Olive oil for frying
Lemon wedges

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.

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