Algerian Tuna Bourek (my way) and Carrot-Raisin Salad
 
Prep time
Cook time
Total time
 
A fun and light tuna treat the family will love served with a sweet and tangy carrot salad.
Author:
Recipe type: Lunch, Dinner,
Cuisine: Algerian
Serves: 2-3
Ingredients
Algerian Tuna Bourek Ingredients:
  • 2 regular sized cans of tuna in water, drained
  • 1 small onion or 2 shallots, finely chopped
  • handful finely chopped flat leaf parsley
  • 2 tbsp small capers, roughly chopped
  • 1 small lemon, juiced
  • salt to taste
  • black pepper to taste
  • large pinch of dry minced garlic
  • red chile flakes, to taste
  • 1 tsp couscous spice mix
  • triangle shaped Yufka sheets (find them here)*
  • 1 egg lightly beaten, for egg wash
Carrot-Raisin Salad Ingredients:
  • 1 extra large carrot, shredded
  • 1 small green onion, thinly sliced
  • large handful flat leaf parsley, finely chopped
  • juice of one small lemon
  • 1 tbsp extra virgin olive oil, or good quality olive oil
  • salt and ground black pepper to taste
  • raisins to taste**
Instructions
Algerian Tuna Bourek Instructions:
  1. Heat the oven to 200c or 392f and prepare a baking sheet. Mix all of the ingredients, except the yukfa sheets and egg, until well combined. Taste and adjust seasoning if desired.
  2. Place about 1-2 tbsp of tuna filling onto the wide part of the wrapper as shown in the pictures. If you'd like brush the edges of the wrapper with egg wash to help seal the dough tighter. Fold and roll the bourek to make a pocket like that of an egg roll (see pictures). Brush the top of the rolled bourek with egg wash and place on baking sheet, continue until all of the tuna has been used. Bake in centre of oven for 20 min. or until crispy and browned. Allow to cool slightly before eating.
Carrot-Raising Salad:
  1. It is a good idea to prepare the salad while the bourek are in the oven or beforehand, this will give the flavours time to come together nicely. Mix all of the salad ingredients in a large bowl, taste and adjust anything if necessary. Place in the refrigerator for at least 20 minutes before serving.
Notes
*If you cannot find yufka or proper bourek wrappers then try using egg roll or any other very thin dough.


**A variation to the raisins is dried figs. Simply chop a few up and toss them with the rest of the ingredients.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2014/08/21/earth-eats-algerian-tuna-bourek-my-way-and-carrot-raisin-salad/