Best 2 Tunisian Tuna And Egg Turnover Recipes

Embark on a culinary journey to Tunisia, a land where flavors dance and spices ignite the senses. Discover the Tunisian Tuna and Egg Turnover, a delectable pastry that encapsulates the essence of this vibrant cuisine. Flaky layers of filo dough encase a savory filling of tender tuna, fluffy eggs, and a symphony of aromatic spices. Savor the harmonious blend of earthy cumin, zesty lemon, and the warmth of ras el hanout, creating a taste sensation that will leave you craving more.

This article presents a collection of recipes that showcase the versatility of this beloved Tunisian dish. Dive into the classic Tuna and Egg Turnover recipe, a staple in Tunisian homes, and learn the art of crafting the perfect pastry, achieving that golden-brown crust and flaky layers. For a vegetarian twist, explore the Egg and Potato Turnover recipe, where tender potatoes take center stage, complemented by the same delightful spices.

If you crave a seafood extravaganza, the Tuna and Sardine Turnover recipe awaits, combining the bold flavors of tuna and sardines in a harmonious union. For those seeking a meaty delight, the Ground Beef Turnover recipe offers a hearty filling of seasoned ground beef, sure to satisfy your savory cravings.

Indulge in the art of Tunisian cuisine and embark on a culinary journey that will tantalize your taste buds and transport you to the heart of this vibrant North African country.

Let's cook with our recipes!

TUNISIAN TUNA-AND-EGG TURNOVER

Tunisian Tuna-and-Egg Turnover image

Categories Egg Fish Herb Onion Appetizer Breakfast Fry Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 (first course or light supper) servings

Number Of Ingredients 15

Ingredients

1 (6-ounce) can tuna in olive oil, drained
1/4 cup chopped scallions
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons drained capers, coarsely chopped
2 tablespoons extra-virgin olive oil plus additional for brushing
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg white
1 tablespoon water
About 3 cups vegetable oil
6 (8-inch-square) spring-roll wrappers
6 whole eggs (preferably medium)
Accompaniment: lemon wedges
Special Equipment
a deep-fat thermometer; 2 pastry brushes

Steps:

Mash together tuna, scallions, parsley, capers, olive oil, salt, and pepper in a bowl until tuna is broken up and mixture is combined well.
Stir together egg white and water in a cup with a fork.
Put oven racks in upper and lower thirds of oven and preheat oven to 200°F.
Heat 1/2 inch vegetable oil in a 12-inch heavy skillet until it registers 350°F on thermometer.
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.
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.
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. Transfer to paper towels to drain briefly, then put on a baking sheet and keep warm in oven while making remaining briks.
Make more briks in same manner (using a second baking sheet for keeping last batches warm). Return oil to 350°F between batches.
Serve briks warm.

BRIK (TUNISIAN TUNA AND EGG TURNOVER)

BRIK (TUNISIAN TUNA AND EGG TURNOVER) image

Categories Egg Fry

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 small onion (optional)
1 six-ounce can of tuna
2 tablespoons of chopped parsley
2 tablespoons of grated Parmesan
4 eggroll or spring roll wrappers
4 small eggs
Olive oil for frying
Lemon wedges

Steps:

Mix together tuna, parsley, Parmesan cheese, salt and pepper. Spoon about one fourth of the filling onto one half of each wrapper, making a well to hold most of the egg. Break an egg into each well and fold wrapping into triangle shape to cover the mixture and the egg. Seal both sides of the wrapping together. Fry in one half inch of hot olive oil (vegetable oil can be used, but olive oil works best). When brown on one side, flip over to continue frying. A couple minutes on each side is enough if the oil is hot enough. Serve sprinkled with lemon juice.

Tips:

To save time, you can buy pre-made puff pastry sheets from the store.
If you don't have any tuna in oil, you can use tuna packed in water and add a tablespoon of olive oil to the pan when cooking.
Feel free to add other vegetables to the filling, such as chopped onions, bell peppers, or zucchini.
If you don't have any hard-boiled eggs, you can use two tablespoons of mayonnaise instead.
To make the turnovers extra crispy, brush them with an egg wash before baking.

Conclusion:

Tunisian tuna and egg turnovers are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they can also be enjoyed as a quick and easy meal. With their flaky pastry, flavorful filling, and crispy crust, these turnovers are sure to be a hit with everyone who tries them.