Tunisian Tuna-and-Egg Turnover

Name: Tunisian Tuna-and-Egg Turnover
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: English, Scottish, British, European
Ingredients: 0 teaspoons black pepper; 2 Tbsps drained capers, coarsely chopped; 1 egg white; 59 milliliters chopped fresh flat-leaf parsley; 6 servings Accompaniment: lemon wedges; 2 Tbsps extra-virgin olive oil plus additional for brushing; 0 teaspoons salt; 59 milliliters chopped scallions; 6 8-inchs (8-inch-square) spring-roll wrappers; 170 grams tuna in olive oil, drained; 710 milliliters About vegetable oil; 1 Tbsp water; 6 mediums whole eggs (preferably medium)

The recipe Tunisian Tuna-and-Egg Turnover is ready in roughly 45 minutes and is definitely a tremendous gluten free, dairy free, and pescatarian option for lovers of Scottish food. This recipe serves 6. One portion of this dish contains roughly 15g of protein, 22g of fat, and a total of 265 calories. If you have accompaniment: lemon wedges, tunan in olive oil, olive oil plus additional, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It works well as a main course.

Instructions

Mash together tuna, scallions, parsley, capers, olive oil, salt, and pepper in a bowl until tuna is broken up and mixture is combined well.

Ingredients you will need

Olive Oil

Green Onions

Parsley

Capers

Pepper

Salt

Tuna

Equipment you will use

Bowl

Stir together egg white and water in a cup with a fork.

Ingredients you will need

Egg Whites

Water

Put oven racks in upper and lower thirds of oven and preheat oven to 200°F.

Equipment you will use

Oven

Heat 1/2 inch vegetable oil in a 12-inch heavy skillet until it registers 350°F on thermometer.

Ingredients you will need

Vegetable Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

While vegetable oil is heating, arrange 2 spring-roll wrappers on a work surface and brush centers lightly with olive oil (do not oil edges). Leaving a 1-inch border all around, put 2 tablespoons tuna mixture near lower right corner of 1 wrapper and form mixture into a ring (about 1/2 inch high and 3 inches in diameter) to contain egg.

Ingredients you will need

Cooking Oil

Olive Oil

Roll

Tuna

Egg

Repeat procedure with other wrapper.

Brush edges of both wrappers with egg white mixture (use separate brushes for oil and for egg white), then break an egg inside each "ring" and season eggs lightly with salt and pepper. Fold top left corner of each wrapper over egg to form a triangle and press edges together to seal.

Ingredients you will need

Salt And Pepper

Egg Whites

Egg

Cooking Oil

Immediately lift 1 brik gently by tip of triangle and lower into oil, keeping long side of triangle in center of skillet. Repeat with second brik and fry briks, lapping oil over exposed wrappers with a metal spatula, until undersides are golden, about 1 minute. Flip each brik over sideways with aid of 2 metal spatulas, so long side of each triangle stays in center, then continue to fry, lapping exposed wrapper with oil, until wrapper is golden and egg is cooked but yolk is still runny, about 1 minute more.

Ingredients you will need

Egg Yolk

Egg

Cooking Oil

Equipment you will use

Spatula

Frying Pan

Transfer to paper towels to drain briefly, then put on a baking sheet and keep warm in oven while making remaining briks.

Equipment you will use

Baking Sheet

Paper Towels

Oven

Make more briks in same manner (using a second baking sheet for keeping last batches warm). Return oil to 350°F between batches.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Serve briks warm.

·To take the temperature of a shallow amount of oil with a flat-framed metal deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.·Tuna mixture can be made 4 hours ahead and chilled, covered.·Each brik must be fried shortly after cracking egg onto wrapper so wrapper does not become too soggy to lift.·You may want to fully cook the yolks if salmonella is a problem in your area.

Ingredients you will need

Egg Yolk

Tuna

Egg

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Equipment

Ingredients

Servings:

0teaspoons

black pepper 2Tbsps

drained capers, coarsely chopped 1

egg white 59milliliters

chopped fresh flat-leaf parsley 6servings

Accompaniment: lemon wedges 2Tbsps

extra-virgin olive oil plus additional for brushing 0teaspoons

salt 59milliliters

chopped scallions 68-inchs

(8-inch-square) spring-roll wrappers 170grams

tuna in olive oil, drained 710milliliters

About vegetable oil 1Tbsp

water 6mediums

whole eggs (preferably medium)

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tunan on the menu? Try pairing with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Peju Province Merlot with a 4.5 out of 5 star rating seems like a good match. It costs about 38 dollars per bottle.