Brik à l'Oeuf with Tuna, Egg and Capers, with Tomato Salad
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Ingredients
- 250 g tinned tuna in olive oil, drained
- 2 tbsp capers, drained
- 2 tbsp flat-leaf parsley, chopped
- 4 eggs
- 4 filo pastry sheets
- 4 tomatoes, finely diced
- 1 red onion, finely sliced
- 1 lemon, juiced
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 427 kcal
- Protein
- 26.3 g
- Carbohydrate
- 18.1 g
- of which sugars
- 6 g
- Fat
- 26.6 g
- of which saturates
- 5 g
- Fibre
- 3.6 g
- Salt
- 1.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the tuna with the capers and parsley. Lay out one filo sheet at a time and brush lightly with olive oil.
- 2
Spoon a quarter of the tuna mixture onto one half of each sheet, crack an egg on top, then fold the pastry over into a half-moon, pressing the edges to seal.
- 3
Heat 2 tablespoons of the olive oil in a frying pan and fry the parcels for 2-3 minutes each side, until crisp, golden and the egg is just set.
- 4
Toss the tomatoes and red onion with the lemon juice and remaining olive oil.
- 5
Serve the brik immediately with the tomato salad alongside.
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