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Bricks à L'Oeuf et au Thon: Baked Tuna with Potatoes, Eggs, and Capers

From the Jewish quarters (the Marais) of Paris from Chef Danyel Couet in his all-inclusive book The Paris Neighborhood Cookbook

  • 7 ounces fresh tuna
  • 4 eggs
  • 2 sheets of brick dough (a type of filo dough)
  • 2 onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1/4 cup parsley
  • 1 tablespoon capers
  • 3 potatoes, boiled and sliced
  • 1 1/4 cups olive oil, for frying
  • Salt and black pepper
 

Method

Cook the onion and garlic over low heat until soft with 1 tablespoon olive oil and 1/2 cup water, until the water has boiled away.  Cool.

Add the parsley and capers.  Add salt and pepper to taste.

Separate the brick sheets into 4 half-moons.  Distribute the onion mixture and the sliced potatoes among the half-moons.

Slice the tuna into 4 equally-sized pieces and place on top of the onion mixture.  Break an egg over each.  Fold together the sides and roll the bricks together.

Warm a frying pan with the oil and fry the bricks until they are golden-brown all the way around.   Drain on paper towels.  Serve with tomato salad and harissa dressing.

Sauce Harissa

  • 1 tablespoon harissa
  • 1 teaspoon cumin
  • 1/2 teaspoon caraway
  • 1/2 teaspoon coriander
  • 1 garlic clove, crushed
  • 1/2 teaspoon salt
  • 1/2 cup lemon juice
  • 2 tablespoons olive oil

Whip together all the ingredients to make a smooth dressing.

Serves: 4


Reprinted with permission from © Interlink Publishing, The Paris Neighborhood Cookbook, by Danyel Couet, published by Interlink Publishing click for book review

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