Ingredients
- 2 tbs Olive Oil
- 8 Spring Onions
- 200 g Spinach
- 4 Filo Pastry
- 1 can Tuna
- 2 Eggs
- Dash Hotsauce
- 4 Chopped Tomatoes
- 1 Cucumber
- 1 tbs Lemon Juice
- 4 tbs Apricot Jam
Instructions
7 steps · ~84 minutes total
Step 1
Heat 2 tsp of the oil in a large saucepan and cook the spring onions over a low heat for 3 minutes or until beginning to soften. Add the spinach, cover with a tight-fitting lid and cook for a further 2–3 minutes or until tender and wilted, stirring once or twice. Tip the mixture into a sieve or colander and leave to drain and cool.
8 minutesSave some of the cooking liquid — it can be used to adjust sauce consistency.Step 2
Using a saucer as a guide, cut out 24 rounds about 12.5 cm (5 in) in diameter from the filo pastry, cutting 6 rounds from each sheet. Stack the filo rounds in a pile, then cover with cling film to prevent them from drying out.
10 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 3
When the spinach mixture is cool, squeeze out as much excess liquid as possible, then transfer to a bowl. Add the tuna, eggs, hot pepper sauce, and salt and pepper to taste. Mix well.
3 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 4
Preheat the oven to 200°C (400°F, gas mark 6). Take one filo round and very lightly brush with some of the remaining oil. Top with a second round and brush with a little oil, then place a third round on top and brush with oil.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 5
Place a heaped tbsp of the filling in the middle of the round, then fold the pastry over to make a half-moon shape. Fold in the edges, twisting them to seal, and place on a non-stick baking sheet. Repeat with the remaining pastry and filling to make 8 briks in all.
10 minutesStep 6
Lightly brush the briks with the remaining oil. Bake for 12–15 minutes or until the pastry is crisp and golden brown.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 7
Meanwhile, combine the tomatoes and cucumber in a bowl and sprinkle with the lemon juice and seasoning to taste. Serve the briks hot with this salad and the chutney.
3 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 1 day in an airtight container
Freezer
Up to 1 month — thaw overnight in fridge
Gently reheat in a pan over low heat. Avoid microwaving seafood as it can become rubbery.
What to Serve With
Complete your tunisian meal with these perfect pairings:
About This Dish
Tuna and Egg Briks is a beloved dish from Tunisian cuisine, originating in Tunisia. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Tunisian cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated hard difficulty and uses 11 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
For the best flavor, use canned or fresh tuna packed in olive oil, as it adds richness to the dish.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
