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Ingredients for 10 bags

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

1 can (185 g) tuna fillet in oil

80 grams of 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 of capers (glass)

The preparation sequence

Take dough out of the fridge and so the. Leave to rest in the closed package 10 minutes.

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

Put the oil in a frying pan with high sides (28 cm diameter) (oil must be as to the. 2 cm high in the skillet standing) and heat. A tea towel moistened, it put a second dry. Take 5 sheets of dough from the pack, close remaining sheets of dough well and chill again. Place 1 dough sheet on the tea towel and crush with a knife diagonally into two halves. Each triangle at an acute angle to the right angle fold over. On the resulting triangle in the middle so the. 1/2 tablespoon of Parmesan, give some spring onion rings and crumbled tuna. Press a small bowl, separate 1 egg, give egg whites into a small bowl, give egg yolks in the bowl and season with salt and pepper. Egg yolk and sprinkle with some Parmesan, a few capers and parsley. All around the entire edge of the dough piece thin brush with egg white. Rest dough sheet on the filling valves. 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 for 1-2 minutes in crispy brown, then turn carefully and fry the thin top also crispy. Allow to dry bags ready well on paper towels and keep warm. Fill succession 9 additional bags and fry, thereby giving this protein in a bowl and use them elsewhere. Tuna Cheese Brik arrange on a large plate and bring to the table. Garnish with lemon wedges and mint.