Ingredients

400gr of cooked fresh tuna – 1 bunch of broadleaf parsley – 3 to 4 sprigs of fresh coriander – 1 new onion – 1 tablespoon of margarine – olive oil – 1 sheet of brick per person – 1 clove of crushed garlic – 1 pinch of black pepper – 1 pinch of cayenne pepper (optional).

How to prepare ?

Firstly, Chop the onion finely as well as the parsley and coriander. Then, put the margarine in a saucepan and fry the onion and parsley together. Season and cook on low heat 5 mm. Next, add the tuna and mix everything together, let it simmer for a few more minutes, add the seasoning to the rest, stir with a wooden spoon, cover and let cook.

After that, take the leaves off each other and place a tablespoon of the mixture in the center of the sheet. Fold down half of the sheet, then one of the corners to form a flattened cornet.

Lastly, using a frying pan, pour the oil and brown the Briouats on both sides. Leave it dripping and keep it warm.

It would be better to serve Briouats when they are very hot, accompanied by a fresh small salad and some lemon juice.