Moroccan Tuna Brik

2 tsp butter
½ tsp SIDS CRAZY SALT
1 small onion, fine chopped
2 (140 g) cans tuna in oil, keep oil
2 tbsp chopped fresh parsley
1 tsp capers, to taste
2 tbsp grated Parmesan cheese
SIDS SALT & PEPPER to taste
10 sheets phyllo pastry
1 litre rice bran oil for frying
1 lemon, cut in wedges

Melt the butter and saved tuna oil in a skillet over medium heat. Sauté the onion and SIDS CRAZY SALT, about 5 minutes. Transfer the onion to a mixing bowl and stir in the tuna, parsley, capers, Parmesan cheese then season to taste with SIDS SALT & PEPPER.
Cut the phyllo sheets in half lengthwise, ending up with long, narrow sheets. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping 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 last 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 175oC and fry the brik in batches until golden brown and crispy, about 3 minutes. Drain on a paper towel-lined plate.
Serve with lemon wedges.