Tunisian Tuna-and-Egg Turnover

Tunisian Tuna-and-Egg Turnover
Photo by Romulo Yanes

Ingredients

  • ¼ cup scallions
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon water
  • ¼ teaspoon salt
  • 1 egg white
  • 3 cups vegetable oil
  • 1 deep-fat thermometer
  • + 8 more ingredients
    • ¼ cup fresh flat-leaf parsley
    • 6 8-inch-square spring-roll wrappers
    • lemon wedges
    • 2 pastry brushes
    • 6 whole eggs (preferably medium)
    • 1 6-ounce can tuna in olive oil
    • ¼ teaspoon black pepper
    • 1 ½ tablespoons capers

Mash together tuna, scallions, parsley, capers, olive oil, salt, and pepper in a bowl until tuna is broken up and mixture is combined well. Stir together egg white and water in a cup with a fork. Put oven racks in upper and lower thirds of oven and preheat oven to 200°F. Heat 1/2 inch vegetable o...

View full recipe at Epicurious

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