Brik with Tuna and Capers (Dairy-Free, Egg-Free)

Instructions

1. 1Place the 2 medium Potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes, let them cool slightly, then peel them. Mash the peeled potatoes in a bowl until smooth.
2. 2Add the about 142 g canned tuna (drained from its oil), 2 tbsp capers, 1/2 tsp harissa paste, and 2 tbsp fresh parsley to the bowl with the mashed potatoes. Mix everything together until well combined.
3. 3Lay one sheet of the 8 sheets of phyllo dough flat on a clean, dry surface. Lightly brush the entire surface with 1 tbsp of the 4 tbsp olive oil. Place a second sheet of phyllo dough directly on top of the first sheet. Repeat this process with two more sheets of phyllo dough, brushing each with 1 tbsp olive oil, so you have a stack of four oiled sheets.
4. 4Cut the stack of four phyllo sheets into 4 equal squares. Repeat steps 3 and 4 with the remaining 4 sheets of phyllo dough and 2 tbsp olive oil to create another stack of four squares.
5. 5Place about one-quarter of the tuna mixture in the center of each of the 8 phyllo squares. Fold each phyllo square over the filling to create a triangle shape, pressing the edges firmly to seal them.
6. 6Brush the outside of each folded brik with the remaining 1 tbsp olive oil. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat, about 175°C.
7. 7Carefully place 4 briks into the hot skillet, ensuring they do not touch. Fry for 2-3 minutes per side, until the phyllo is golden brown and crispy. Remove the cooked briks from the skillet and place them on a plate. Repeat with the remaining 4 briks.
8. 8Serve the briks immediately while they are hot and crispy.

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