Tunisian Tuna-and-Egg Turnover

Ingredients for Tunisian Tuna-and-Egg Turnover

• 1 (170g) can tuna in olive oil, drained

• 60ml chopped spring onions

• 1/4 taza de perejil fresco de hoja plana picado

• 1 1/2 tablespoons drained capers, coarsely chopped

• 2 tablespoons extra-virgin olive oil plus additional for brushing

• 1/4 cucharadita de sal

• 1/4 cucharaditas de pimienta negra

• 1 egg white

• 1 cucharada de agua

• Alrededor de 725 ml de aceite vegetal

• 6 (8-inch-square) spring-roll wrappers

• 6 whole eggs (preferably medium)

• Acompañamiento: rodajas de limón

• un termómetro para fritura profunda

• 2 pastry brushes

Mash together tuna, spring onions, 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 93°C.

Heat 1/2 inch vegetable oil in a 12-inch heavy skillet until it registers 177°C on thermometer.

While vegetable oil is heating, arrange 2 spring-roll wrappers on a work surface and brush centres 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 centre 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 centre, 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 177°C between batches.

Serve briks warm.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.