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Tuna & egg briks with eggplant and mint salad
Tuna & egg briks with eggplant and mint salad
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Tuna spring rolls - a quick and delicious Tunisian twist!
Ingredients:
  • 40g butter
  • 3 eschalots, finely chopped
  • 2 x 200g sebago potatoes, cut into 1cm cubes
  • 2 eggs, 1 separated
  • 185g can tuna in chilli oil (see note)
  • 62.50 ml chopped flat-leaf parsley
  • 1 lemon, zested
  • 75g Sicilian green olives, chopped, pitted
  • 8 sheets spring roll pastry, thawed (see note)
  • 125ml (1/2 cup) vegetable oil
  • 2 x 450g eggplants
  • 1 lemon, juiced
  • 1.25 gm ground cumin
  • 40.00 ml coriander leaves, torn
  • 40.00 ml mint leaves, torn
  • 10 grape tomatoes or
  • 1 roma tomato, halved
  • 60ml (1/4 cup) extra virgin olive oil
Instructions:
  • Preheat your oven to 190C. Use a fork to prick holes all over the eggplants. Place them on a foil-lined tray and bake for 45 minutes until tender. Once done, let them cool in a colander over a bowl. Then, lower the oven temperature to 150C.
  • Heat butter in a frying pan over medium heat until melted. Add eschalots, potatoes, and 1/2 teaspoon of salt, and stir for 3 minutes. Pour in 250ml (1 cup) water and cook for 10 minutes, or until the potatoes are soft and the water has evaporated. Allow to cool.
  • Whisk together 1 whole egg and 1 egg yolk in a bowl. Mix in the potato mixture, tuna, parsley, lemon zest, and olives until combined.
  • Spread a quarter of the tuna mixture on a pastry sheet, leaving a 2cm border. Brush the border with egg white. Top with another pastry sheet. Press the borders together, fold over on each side, and brush the folded borders with egg white to seal. Repeat with the rest of the tuna mixture, pastry sheets, and egg white to create 3 more briks.
  • In a non-stick frying pan over low-medium heat, warm the oil. Place 1 brik in the pan with the seam-side down and cook each side for about 2 minutes until the pastry is a golden color and firm to the touch. Move the cooked brik to an oven tray lined with baking paper to keep warm. Repeat the process with the rest of the briks.
  • Peel eggplants and tear into strips. Combine with remaining ingredients in a bowl and toss well. Serve with briks.

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