4 Serves
65 Mins
Finely dice the onion and chop the fresh parsley. In a mixing bowl, combine the canned tuna, diced onion, chopped parsley, and a pinch of salt and pepper.
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Vitamin E
1 mg / 15 mgVitamin K
280 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
84 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
308 mg / 1,250 mgPotassium
1026 mg / 4,700 mgSodium
1194 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
134 µg / 55 µgFiber
2 g / 28 gSugar
15 g / 50 gSaturated Fat
4 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Lay out a sheet of brik pastry. Place a portion of the tuna mixture in the center and create a small well, then carefully crack an egg into the center.
Fold the edges of the pastry over the filling to form a triangle or half-moon shape, ensuring the egg is enclosed.
Heat the vegetable oil in a frying pan over medium-high heat. Carefully slide the pastry parcel into the hot oil and fry until golden brown and crispy on both sides, approximately 2-3 minutes per side.
0
g42
g10
g
British
Egyptian