Tuna Briks

1. 1

   In a medium bowl, combine the tuna, scallions, capers, parsley, olive oil and harissa.

2. 2

   Season with salt and pepper and mix gently.

3. 3

   On a work surface, make 2 stacks of 3 phyllo sheets each.

4. 4

   Cut each stack crosswise into four 4-by-12-inch strips.

5. 5

   Keep the phyllo dough covered with a damp kitchen towel.

6. 6

   Place a heaping 1/4 cup of the tuna filling at the end of a strip closest to you.

7. 7

   Brush the edge of the other end with the beaten egg.

8. 8

   Fold the corner of the phyllo over the filling to form a triangle.

9. 9

   Continue folding the triangle up and over itself until you reach the end of the phyllo strip; press to adhere.

10. 10

    Repeat with the remaining phyllo strips, filling and beaten egg.

11. 11

    In a large cast-iron skillet, heat 1/4 inch of canola oil until it shimmers.

12. 12

    Fry 4 of the phyllo triangles over moderately low heat, turning occasionally, until golden and crisp, 3 to 4 minutes.

13. 13

    Transfer the briks to a paper towel-lined plate to drain.

14. 14

    Repeat with the 4 remaining phyllo triangles.

15. 15

    Serve hot.

* Per serving · 4 servings · Values may vary.