Ingredients
1 tbsp butter
1 small onion, finely chopped
280 g tuna
2 tbsp chopped fresh parsley
1 tsp capers, to taste
2 tbsp grated Parmesan cheese
SIDS SALT & PEPPER to taste
10 sheets phyllo dough
Rice bran oil, to deep-fry
1 lemon, cut into wedges
Directions
Sauté onion in butter. Transfer the onion to a mixing bowl and stir in the tuna, parsley, capers and Parmesan cheese then season to taste with SIDS SALT & PEPPER to taste.
Cut the phyllo sheets in half lengthwise, ending up with long, narrow sheets. Lay out one strip of phyllo at a time on the work surface with one of the narrow ends close to you. Place a heaped tablespoon of filling 2 cm from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Lightly brush the 2 cm of phyllo with water to seal. Repeat with the remaining filling and phyllo dough.
Heat oil in a deep-fryer or large saucepan to 175°C. Fry the brik in batches until golden brown and crispy, about 3 minutes. Drain the brik on a paper towel-lined plate. Serve with lemon wedges.
