Tuna Filo Triangles

    40 minutes

    This reciple makes a tuna-filled fried entrée famous throughout the Middle East, also known as brik. If you can find Italian tuna packed in olive oil it's preferable.

    12 people made this

    Serves: 20 

    • 1 tablespoon butter
    • 1 small onion, finely chopped
    • 300g tinned tuna packed in oil, drained
    • 2 tablespoons chopped fresh parsley
    • 1 teaspoon capers, or to taste
    • 2 tablespoons grated Parmesan cheese
    • salt and pepper to taste
    • 10 sheets filo dough
    • 1 litre vegetable oil for frying
    • 1 lemon, cut into wedges

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Melt the butter in a frypan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes.
    2. Transfer the onion to a mixing bowl and stir in the tuna, parsley, capers and Parmesan cheese; season to taste with salt and pepper.
    3. Cut the filo sheets in half lengthways, ending up with long, narrow sheets. Lay out one strip of filo at a time on your work surface with one of the narrow ends close to you. Place a heaping spoon of filling 3cm from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the filo. Lightly brush the last 3cm with water to seal. Repeat with the remaining filling and dough.
    4. Heat oil in a deep-fryer or large saucepan to hot (180 degrees C).
    5. Fry the triangles in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain on a paper towel-lined plate. Serve with lemon wedges.

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    Reviews in English (6)


    I had some leftover fyllo dough and decided to try this out. The first one I folded was a little sloppy but then I realized I didnt have to go all the way to the edges when folding and they came out a lot tighter. Instead of frying I baked them at 350F for 25 minutes or a little longer depending on how crispy you want them. I sprayed the baking sheet with oil and then sprayed the briks. Thank you for this recipe! I will make this again.  -  04 Dec 2011  (Review from Allrecipes USA and Canada)


    In Morocco we call them Briwat. You can replace tuna with chicken, seafood or ground beef.  -  19 Aug 2011  (Review from Allrecipes USA and Canada)


    This recipe was a huge hit at my Moroccan-themed dinner party.  -  28 Apr 2013  (Review from Allrecipes USA and Canada)