This Tunisian recipe comes from a fellow Brazilian food blogger, Fabricia. Fabricia is married to a Tunisian and lives in Canada with her husband and adorable daughter.
Briks in Tunisia, briwats in Morocco, are very popular and delicious appetizers. These are also eaten for Iftar (breaking of the fast) during Ramadan. I came across Fabricia's recipe while fasting and just had to make this for that evening's iftar. I was happy to find I had all the ingredients needed at home. I pretty much followed her recipe with only a few modifications, the main ones being omitting the egg because of my son’s egg allergy, using spring roll wrappers and frying.
Tunisian Tuna Brik
Slightly adapted from here
Makes 12 to 14
(Print this recipe)
1 to ½ potatoes, peeled and cubed
½ medium onion, diced
Extra virgin olive oil
2 (5oz) cans of tuna, well drained
1 Tbsp parsley, chopped
1 Tbsp cilantro, chopped
2 Tbsp capers
½ cup green olives, pitted and sliced
Salt and pepper to taste
Spring Roll Wrappers
Oil for frying
Place potatoes in a saucepan and cover with water. Bring to a boil and cook until very tender. Drain well and mash. Season with salt and pepper to taste. Set aside.
In a small frying pan, sauté onion in olive oil until softened. Set aside.
Put drained tuna in a bowl and break up the chunks well with a fork. Add onions, parsley, cilantro, capers and olives and mix well. Add mashed potato and mix. Adjust seasoning.
Wrap and fry like spring rolls . Position one wrapper like a diamond with one point facing you. Place about 1 tablespoon of filling in a log shape across the bottom about 2" from the lowest corner. Fold the bottom corner up over the filling. Fold the left and right corners to the center and press down firmly to seal, forming an envelope. Finish by rolling up, sealing the top corner with a little bit of water. In case yours doesn’t close well, make a flour paste to use as “glue.”
Heat about 2 inches of oil in frying pan. Fry spring rolls a few at a time, until crisp and golden. Drain on paper towels.
I served mine with freshly squeezed lemon juice mixed with harissa.
