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Ingredients for 10 Bags

1/2 package (125 grams; 5 strudel dough) fresh or Filo- yufka dough

1 can (185 g) tuna fillets in oil

80 grams green onions

1/2 bunch flat-leaf parsley

75 grams grated Parmesan cheese

1 / 2-3 / 4 liters of vegetable oil for frying

10 eggs (size S)

Salt and freshly ground pepper

30 grams capers (glass)

The preparation sequence

take dough from the refrigerator and so the. let rest in the closed package 10 minutes.

can tuna dry on a sieve. Clean green onions, clean water, pat dry and chop into fine rings. clean parsley in water, shake dry and chop into strips.

Heat the oil in a frying pan with high sides (28 cm in diameter) (oil must be as to the. 2 centimeters high in the skillet standing) and heat. A dishcloth moisten it, apply a second dry. take 5 sheets of dough from the package, close remaining dough sheets well and refrigerate again. place 1 sheet of dough on the dish towel and chop with a knife diagonally in half. Each triangle an acute angle to the right angle on fold. On the resulting triangle in the middle so the. 1/2 tablespoon Parmesan, give some spring onion rings and crumbled tuna. Press a small bowl, separate 1 egg, give protein in a small bowl, give egg yolks in the bowl and season with salt and pepper. Egg yolk and sprinkle with a little Parmesan, some capers and parsley. All around the entire edge of the dough piece thin brush with egg white. Rest dough sheet over the filling work. About Inverted Triangle under the filled dough beat. Edges press well.

Bag lift with a frying pan spatula and place with thick Teigseite first into the hot oil. Fry over medium heat in 1-2 minutes crispy brown, then turn carefully and fry the thin top also crispy. allow to dry, ready bags well on paper towels and keep warm. fill succession 9 more bags and fry, thereby giving this protein in a bowl and use elsewhere. Tuna Cheese Brik arrange on a large plate and bring to the table. Garnish with lemon wedges and mint.