Potato and Tuna Turnovers

Name: Potato and Tuna Turnovers
Yield: Makes 6 Servings
Ingredients: 12 ounces potatoes, peeled, quartered; 2 large eggs; 1 3/4 teaspoons salt; 1 6-ounce can tuna packed in oil, drained, 2 tablespoons oil reserved; 3/4 cup chopped green onions; 1 tablespoon drained capers; 1/4 teaspoon ground black pepper; 18 sheets frozen phyllo pastry, thawed; 1/4 cup chopped fresh Italian parsley; 1/4 cup vegetable oil plus additional vegetable oil (for frying)

By Pamela WindoPhotographer Rick Szczechowski

April 30, 2002

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This recipe for breiks comes from Kitty Morse, the celebrated expert on North African cuisine. She suggests serving them with lemon and harissa paste.

Recipe notes