Name: Tunisian Tuna-and-Egg Turnover
Cook time: 45 min
Total time: 45 min
Yield: Makes 6 (first course or light supper) servings
Ingredients: 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; a deep-fat thermometer; 2 pastry brushes

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Tunisian Tuna-and-Egg TurnoverRomulo Yanes

Brik

The old joke is that brik turns into a brick if the pastry (in Tunisia, malsuqa) is not thin enough. We found spring-roll wrappers had just what the dish required — they are delicate but sturdy enough for the eggy stuffing.

Cooks' notes:

·To take the temperature of a shallow amount of oil with a flat-framed metal deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.
·Tuna mixture can be made 4 hours ahead and chilled, covered.
·Each brik must be fried shortly after cracking egg onto wrapper so wrapper does not become too soggy to lift.
·You may want to fully cook the yolks if salmonella is a problem in your area.

Recipe notes

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