Tuna takes centre stage in this Tunisian classic, made fast and easy with the use of spring roll pastry.
Ingredients
- 40g butter
- 3 eschalots, finely chopped
- 2 x 200g sebago potatoes, cut into 1cm cubes
- 2 eggs, 1 separated
- 185g can tuna in chilli oil (see note)
- 1/4 cup chopped flat-leaf parsley
- 1 lemon, zested
- 75g Sicilian green olives, chopped, pitted
- 8 sheets spring roll pastry, thawed (see note)
- 125ml (1/2 cup) vegetable oil
Eggplant and mint salad
- 2 x 450g eggplants
- 1 lemon, juiced
- 1/2 teaspoon ground cumin
- 2 tablespoons coriander leaves, torn
- 2 tablespoons mint leaves, torn
- 10 grape tomatoes or
- 1 roma tomato, halved
- 60ml (1/4 cup) extra virgin olive oil
Method
- Step 1Preheat oven to 190C. Using a fork, prick eggplants all over. Place on an oven tray lined with foil and bake for 45 minutes or until soft. Remove from oven and cool in a colander placed over a bowl. Reduce oven temperature to 150C.
- Step 2Meanwhile, heat butter in a frying pan over medium heat. Add eschalots, potatoes and 1/2 teaspoon salt, and stir for 3 minutes. Add 250ml (1 cup) water and cook for 10 minutes or until potatoes are soft and water has evaporated. Cool.
- Step 3Beat 1 egg and 1 egg yolk in a bowl. Add potato mixture, tuna, parsley, lemon zest and olives, and combine.
- Step 4Place a quarter of the tuna mixture over a pastry sheet, leaving a 2cm border. Brush the pastry border with egg white. Place a second pastry sheet on top of the tuna mixture. Press borders together and fold over on each side. Brush the folded borders with egg white to seal. Repeat with the remaining tuna mixture, pastry sheets and egg white to make 3 more briks.
- Step 5Heat oil in a non-stick frying pan over low–medium heat. Add 1 brik, seam-side down, to the pan and cook for 2 minutes each side or until pastry is golden and firm to the touch. Transfer to an oven tray lined with baking paper and place in oven to keep warm. Repeat with the remaining briks.
- Step 6To make salad, peel skin from eggplants. Tear flesh into strips. Place in a bowl. Add remaining ingredients and toss to combine. Serve with briks.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
3305 kj
Energy
61g
Fat Total
13g
Saturated Fat
10g
Fibre
20g
Protein
159mg
Cholesterol
834.68mg
Sodium
9g
Carbs (sugar)
38g
Carbs (total)
Notes
Spring roll pastry is sold frozen in supermarkets.
Traditionally from tunisia, briks are savoury deep-fried turnovers made from brik pastry, which is similar to filo. Brik pastry is available from Middle Eastern and specialist food shops.
Canned tuna is mainly bonito. Albacore is also used, which, in fact, is considered a better quality option. Canned tuna comes in many guises: shredded, sliced, solid-packed or flaked. You can buy it packed in sauce, spring water, brine, olive oil or vegetable oil. It’s worth paying a little extra for tuna in olive oil, as the flavour is far superior.
- Author: Sophia Young
- Image credit: Brett Stevens
- Publication: MasterChef