Tuna filo triangles

    40 min

    These Middle Eastern pastries are also known as brik. Filo pastry is stuffed with tuna, parsley, capers and Parmesan, before being deep fried to perfection. They are the perfect finger food.

    14 people made this

    Serves: 20 

    • 15g butter
    • 1 small onion, finely chopped
    • 2 (160g) tins tuna steak 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 pastry
    • 1 litre vegetable oil for frying
    • 1 lemon, cut into wedges

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

    1. Melt the butter in a frying pan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Transfer the onion to a mixing bowl and stir in the tuna, parsley, capers and Parmesan cheese; season to taste with salt and pepper.
    2. 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 tablespoon of filling 2.5cm 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 2.5cm of filo with water to seal. Repeat with the remaining filling and filo dough.
    3. Heat oil in a deep fat fryer or large saucepan to 180 degrees C.
    4. Fry the filo parcels in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain the filo parcels on a kitchen 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 US | Canada)


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


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