North african tuna and preserved lemon parcels

INGREDIENTS

1 x 375g can tuna in olive oil, drained

1 small red onion, finely diced

1/4 cup finely chopped dill

1/4 cup finely chopped flat-leaf parsley

1/2 preserved lemon, flesh discarded and rind finely chopped

1/2 teaspoon cayenne pepper

1 lime, juiced

24 small spring roll wrappers

24 quail eggs

3 egg yolks, lightly beaten

vegetable oil, for deep-frying

METHOD

Combine the tuna, onion, dill, parsley, preserved lemon, cayenne pepper and lime juice in a bowl.

Lay a spring roll wrapper on a surface. Keep the rest of the wrappers covered with a damp kitchen towel to prevent them from drying out. Place 1 tablespoon of mixture in the centre of the wrapper. Make a well in the centre of the mixture, then break a quail egg into the well. Brush the edges of the wrapper with the egg yolk, fold the edge closest to you up over the mix, then fold the opposite edge over the top. Brush the 2 sides with egg yolk, then fold both sides into the middle to form a well-sealed square. Repeat with the remaining wrappers and mixture.

Heat the oil in a deep-fryer or large, heavy-based saucepan over medium heat until 180°C. Deep-fry the parcels, in batches, for 3–4 minutes or until golden. Drain on kitchen paper.

#bitesize #tuna #onion #dill #lemon #happies