It feels like summer in Lisbon for the last week, and yesterday the thermometer reached 29C! So it's been a phenomenal start to spring and besides eating lots of fresh greens, I really felt like a brick à l'oeuf au thon, my style. I first ate these delectable triangles in Tunis, one of my favourite cities in the world, a long time ago and have recently started to make them at home. They're relatively easy, they don't have to come out perfect, as long as the yolk of the egg inside is still intact! It's a just a little tuna, tucked into pastry and fried.
Ingredients ( serves 2) :
- 4 sheets of brick pastry, normally circular or phyllo sheets
- 1 can of tuna drained
- 2 eggs
- spinach cooked, 2 handfuls
- capers (optional)
- harissa paste, a North African hot chili pepper paste, you can find it in the El Corte Ingles supermarket (optional )
- lemon wedges
- oil for frying
Brush each wrapper with oil and place 2 on top of one another. Mash the tuna in a bowl with a little harissa, add capers and place in the middle of your wrapper. Add spinach, make a tiny wheel in the centre and drop an egg in the middle. Carefully fold your wrappers into a triangle, (mine was a square because my wrappers were a little dry!), and place in the oil in a heated frying pan. Fry for 2 minutes on either side until golden. Drain, serve with a wedge of lemon, a green salad and eat!
Have a great day,