Tuna Briks

Directions

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.