"Simplicity is the ultimate sophistication" LdV

Saturday, 30 May 2015

TUNA AND EGG BRICK (Brick oeuf et thon)

TUNA AND EGG BRICK
(Brick oeuf et thon)

Miam, miam, the bricks. When I was a student, it was the answer to my craving after a long day : I put anything inside (vegetables, pasta) always combined with a runny egg and after a few minutes in the pan, I had my ready-to-eat well-adjusted meal. In London, I have found brick sheets in Waitrose but you can go to filo sheets instead. Mind you, they are slightly different when you fill them. Filo is terribly fragile. I find brick easier to manipulate and cook. Children adore the crispy side and you can put absolutely ANYTHING you wish to eat really. With a nice green salad, it is a very balance feast! This tasty dish will ease your mind for your Sunday evening blues supper...

Wine pairing : Côteaux d'Aix-en-Provence (Rosé) from Provence.


TUNA AND EGG BRICK
A quick glance in your kitchen...

In your fridge
Brick sheets
Green salad
Eggs

In your cupboard
Tuna tin
Corn tin
Pitted olives
Capers
Shallots
Garlic

TUNA AND EGG BRICK 
Serves 3

3 brick sheets (if you are using filo sheets, use the double)
1 little tuna with brine can
1 little corn can
50g of pitted olives cut in half
2 tbsp of capers
1 crushed garlic clove
3 eggs
Green salad
2 shallots finely chopped 
Sunflower oil for the pan

Prepare the green salad with the shallots. Toss with your own dressing. Set Aside.
In a little bowl, combine together the tuna with the corn, olives, garlic and capers.
Heat a frying pan with oil.
Fill one brick sheet with a little bit of the mixture then crack an egg into it.
Fold the two opposing sides in and then fold both ends over to have a kind of square parcel.
Repeat the process for the 2 others sheets.
Place one parcel in the hot oil and fry about 3-4 minutes each side.
Cook the 2 others.
Serve immediately with the green salad.
Dressing ideas (HERE)

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