Drain tuna, chop parsley and mix it with tuna, 20 g capers and 1 g salt.

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

1. Drain tuna, chop parsley and mix it with tuna, 20 g capers and 1 g salt.
2. 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.
3. 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.
4. Drain for 3 minutes and serve one parcel per person.