Makes about 20 brik
1 tablespoon extra virgin olive oil
1 small red onion, finely chopped
1/4 cup finely chopped celery
1 garlic glove, crushed
1 can (6 ounces) tuna packed in oil, drained
3 tablespoons chopped parsley leaves
1 teaspoon freshly squeezed lime juice
Sea salt and frehly ground pepper
5 sheets phyllo dough, thawed if frozen
1 large egg white, lightly beaten
vegetable oil for frying
1. In a large skillet, heat oil over medium-high heat. Add the onion, celery, and garlic and cook until soft, about 5 to 7 minutes. Transfer to a medium bowl. Add the tuna, parsley, lime juice, and salt and pepper to taste; mix well and set aside until completely cooled.
2. Cut each phyllo dough sheet into 4 long strips about 4 inches wide. Cover phyllo dough with a damp kitchen towel as you work so that it does not dry out. Working quickly, take one strip of phyllo and place 1 tablespoon of the tuna mixture in the bottom of the strip, about 1/2 inch from the bottom. Lightly brush all the edges with the egg wash. Diagonally fold the bottom by lifting the phyllo and filling over to form a triangle shape. Press edges together. Fold again in the opposite directon and repeat until you have a small package in the shape of a triangle. Press firmly around all edges making sure they are sealed. Transfer to a large plate and cover with a damp towel as you make the remaining brik. Repeat until the filling is used up.
3. In a medium saucepan set over medium-high heat, slowly heat enough vegetable oil for deep-frying (about 3 inches) until a deep-fry thermometer reads 365.
4. Fry the brik, a few at a time, for about 30 seconds, turning once or twice until they are lightly golden brown on both sides. Remove with a slotted spoon and transfer to a plate lined with paper towels. Fry remaining brik and serve immediately with a salad or Tamarind Chutney.