Tunisian Brik with Tuna and Capers (Dairy & Egg Free)

Ingredients

• 8 sheets Phyllo Dough
• 2 cans (5 oz each) Canned Tuna in Olive Oil
• 2 tbsp Capers
• 1/4 cup Fresh Parsley
• 1 tsp Harissa Paste
• 1/4 cup Olive Oil

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Drain the 2 cans (5 oz each) of Canned Tuna in Olive Oil and flake it into a medium bowl. Add the 2 tbsp Capers, 1/4 cup Fresh Parsley (chopped), and 1 tsp Harissa Paste to the bowl. Mix everything together until well combined.
3. 3Lay out 4 sheets of the 8 sheets Phyllo Dough. Lightly brush the top of each sheet with some of the 1/4 cup Olive Oil. Place another sheet of phyllo dough on top of each oiled sheet. You will have 4 double-layered sheets of phyllo.
4. 4Place a generous spoonful of the tuna mixture onto the center of each double-layered phyllo sheet.
5. 5Fold the phyllo dough over the filling to create a triangle or square shape, sealing the edges as best you can. Brush the outside of each folded brik with a little more of the 1/4 cup Olive Oil.
6. 6Place the prepared briks on a baking sheet. Bake in the preheated oven for 12-15 minutes, or until the phyllo dough is golden brown and crispy to the touch.
7. 7Serve the Tunisian Brik hot.

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