I made this quick meal from a cookbook we just got in at the library, Comfort Pie. Since I'm in charge of that area I look at all the books that come in, and was surprised to find a recipe in this locally published book that used harissa. As the title of the book suggests, there is not a lot of healthy cooking contained in the pages, and this recipe is no exception. A fried pastry was not something I was willing to take up, and I couldn't find any brick pastry, but regular pyhllo dough baked in the oven worked as well.
1 can tuna in water
2-3 tsp harrisa
red bell pepper
salt and pepper
Phyllo dough sheets
The tuna is drained and mixed with the harissa paste, cumin, coriander, and salt and pepper to taste. I chopped half a red pepper and about a fourth of a good sized red onion and the good parts left from a sad looking bunch of cilantro I found in the back of the fridge. This went into the tuna mixture. The recipe called for more onion, cilantro, and pepper to be made into a salad, but I didn't have much cilantro. I added some lemon juice to the tuna for flavor.
Part of the tuna is portioned onto two sheets of phyllo dough and a well made in the center and an egg yolk with a little of the white is placed in the center of the tuna. Then the top of the phyllo is wrapped around and folded up and sealed with water. I sprayed the top with some cooking spray and placed the packets in an oven that had been preheated to 375 degrees.