Brik
- Lactose free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Less suited as a snack.
Four crisp Tunisian phyllo parcels with tuna, capers and egg.
4 servingsFinal yield 830 g
Ingredients
- 160 gPhyllo dough
- 320 gFish, tuna, light, canned in water, without salt, drained solids
- 20 gCapers, canned
- 240 gEgg, whole, raw, fresh
- 115 gOil, olive, salad or cooking
- 25 gParsley, fresh
- 1 gSalt, table
Method
- Drain tuna, chop parsley and mix it with tuna, 20 g capers and 1 g salt.
- Use two thin phyllo sheets for each parcel (eight sheets, about 160 g, in total), divide the tuna mixture and put 60 g egg in the centre of each; fold into triangles.
- Heat about 480 g oil to 175 °C in a deep pot. Fry the parcels two at a time for 3 minutes per side; 115 g oil is counted for nutrition, about 15% of the fried parcels’ mass, not of the bath.
- Drain for 3 minutes and serve one parcel per person.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Create a menu with this recipe
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,223 kcal
- Protein
- 124.4 g
- Fat
- 150.4 g
- Total carbohydrate (by difference)
- 88.4 g
- Total dietary fibre (USDA)
- 4.5 g
- Saturated fatty acids
- 26.6 g
- Sodium
- 2,147.1 mg
- Salt (sodium × 2.5)
- 5.4 g
Per serving
- Energy
- 555.8 kcal
- Protein
- 31.1 g
- Fat
- 37.6 g
- Total carbohydrate (by difference)
- 22.1 g
- Total dietary fibre (USDA)
- 1.1 g
- Saturated fatty acids
- 6.6 g
- Sodium
- 536.8 mg
- Salt (sodium × 2.5)
- 1.3 g
Per 100 g of finished food
- Energy
- 267.8 kcal
- Protein
- 15 g
- Fat
- 18.1 g
- Total carbohydrate (by difference)
- 10.7 g
- Total dietary fibre (USDA)
- 0.54 g
- Saturated fatty acids
- 3.2 g
- Sodium
- 258.7 mg
- Salt (sodium × 2.5)
- 0.65 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Fish
May contain: Soy, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal