"Simplicity is the ultimate sophistication" LdV

Saturday, 30 May 2015

TUNA AND EGG BRICK (Brick oeuf et thon)

(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.

A quick glance in your kitchen...

In your fridge
Brick sheets
Green salad

In your cupboard
Tuna tin
Corn tin
Pitted olives

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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